Frades stems from the desire to get involved of three brothers from Orani: Fabio (born in 1989), Roberto (born in 1991) and Valerio (born in 1997).
Frades is a workshop with a kitchen, aiming to rediscover and spread the social and cultural role of the workshop with the aim of showcasing food and wine excellences of Sardinia in one of its most exclusive scenarios: Costa Smeralda.
Frades also represents the union between brothers and the value of family. It is a symbol of the sense of belonging to Sardinia and of the love for the inestimable cultural, environmental, social and enogastronomic heritage that our island holds, with its infinite potential for development to be exploited also and above all by employing the resourcefulness of young people.
You can discover the Frades experience at Frades - La Sardegna in Bottega in the Promenade du Port in Porto Cervo and at the exclusive Terrazza Frades in Abbiadori facing Cala di Volpe.
We have divided our workshops in three areas: a large counter, dedicated to cured meats and cheeses, a wine corner to display and sell selected regional products and, finally, an open laboratory of fresh pasta and cuisine, before which the customer becomes a spectator of the preparation of traditional Sardinian dishes, proposed in the tasting version. We design for our customers a sensory journey through the flavors of Sardinia, so that every bite and every sip are evocative experiences capable of conveying the authentic tastes of our land.
Just let us know in which area of Sardinia you would like to go, we will take care of creating you a tasty trip.
This is Frades, this is our philosophy.
Fabio, born in 1989. He graduated with honors in Managerial Economics at the University of Cagliari. He got involved in the family businesses from an early age, becoming passionate about economics, administration and business management. Thanks to his studies and past experiences, he has the role of General Manager within the company, managing the administrative, accounting and financial aspects.
Roberto, born in 1991. As a teenager he was driven by a passion for cooking that led him to obtain a professional hotel diploma with full marks at the Cesenatico institute. Subsequently, he undertook a series of work experiences between hotels and restaurants on the Romagnola Riviera, in England, Milan, Costa Smeralda and Sidney. Upon his return, he brought to Sardinia a fundamental cultural and professional baggage for the realization of the Frades enogastronomic concept. Today he takes fully care of the kitchen and everything related to food, from the search for suppliers and quality raw materials to the realization of events, from the presentation of dishes to the management of the brigade de cuisine.
Valerio, born in 1997. At the beginning of our project he was just seventeen, but he soon dedicated himself to an important artisan role within the company, becoming a master pasta maker. Very skilled in the processing of fresh pasta, he tirelessly produces hundreds of culurgiones and seadas every day and, just as experienced with cured meats, he prepares impeccable meat platters.