The family

Our Story

In July 2013, the love between Angela and Angelo, combined with their passion for cooking and hospitality, gave birth to Locanda di Corte. Built in the heart of the historic center of Bosa in Sardinia, this small restaurant represents a dream come true.

In 2016 their son Nicola returned home after gaining various experiences as a cook's assistant in restaurants throughout Italy, and joined the family project. With the opening of the hotel in 2023, the Locanda completes its evolutionary process, ready to look to the future while respecting tradition.

Locanda di Corte Team



Angelo is one of the founders of Locanda di Corte, a pillar and a point of reference for all of us. When the restaurant was opened, he was the chef together with his wife Angela. But he doesn't only express himself in the kitchen: Angelo loves to talk to people and tell the story of his beloved Sardinia.

You will find Angelo in the dining room among the tables, ready to share with you his passion for this enchanting island.



Angela is the other founder of Locanda di Corte. From the beginning, she started cooking alongside her husband because they both share the same passion for cooking and catering. When their son Nicola returned, she left the kitchen to him and dedicated herself to the administrative part of the company.

Anche se non la noterete in ristorante, dietro le quinte Angela fa in modo che tutto proceda secondo regole: è il nostro secondo pilastro e senza di lei la Locanda non sarebbe mai diventata quello che è oggi!



Nicola is the chef of Locanda di Corte, son of Angelo and Angela. After spending years at the stove alongside chefs in kitchens scattered throughout Italy to steal their secrets, he decided to come back home to help his parents in the small inn. At only 24 years old, Nicola took over the kitchen and gave it a new direction with the various techniques he learned in his previous experiences.

In the following years, he formed a winning team made up of young people who are passionate about their work. Today, he manages the Locanda together with his parents and collaborators, striving to bring to the table the best products that the territory offers, using the most innovative techniques of modern cuisine!