Restaurant in Olbia, Italy
Skip lunch. Come back for dinner.
Bacchus earns its Michelin Plate recognition (2024 and 2025) through an evening menu of Sardinian and Mediterranean seafood that significantly outperforms its hotel-restaurant setting. Skip lunch entirely — the simplified daytime offer is not the point. Book dinner, request the poolside veranda, and you get genuine island-sourced cooking at an accessible €€ price point in Olbia.
Bacchus is worth booking for dinner, not lunch. The evening menu, grounded in Sardinian and Mediterranean sourcing with a strong lean toward seafood, earns its consecutive Michelin Plate recognitions (2024 and 2025) and outperforms what you'd expect from a hotel restaurant in Olbia. At the €€ price point, it represents genuine value for the quality of ingredient work on the plate. Lunch is a different proposition: a simplified selection of club sandwiches and burgers that you can skip entirely unless convenience is the priority. Come for dinner, and if the weather cooperates, ask for a table on the veranda overlooking the pool.
Bacchus sits inside the Jazz Hotel on Via degli Astronauti, a short distance from central Olbia. The setting has a clear dual identity: a relaxed poolside dining room by day, a more considered Sardinian dinner destination after dark. Chef Alessandro Concas leads a kitchen that leans into the island's produce rather than genericising it for hotel guests. The seafood focus is the menu's strongest argument — Sardinia's position between the Tyrrhenian and the waters off Gallura gives the kitchen access to quality that a mainland Italian restaurant at this price tier simply cannot replicate.
The sourcing philosophy here is worth understanding before you book. Sardinian cuisine draws from a tight geographic larder: local bottarga, seafood from the Gallura coastline, land-based proteins and vegetables from the island's interior. Bacchus uses this geography as the menu's backbone rather than as decoration. For a food-focused traveller who wants to eat the island rather than just visit it, that distinction matters. The evening menu delivers on it; the daytime offer does not, and the two should be treated as separate restaurants.
The veranda is the room to request. Dining poolside in the warmer months gives the meal a spatial quality that the interior cannot match, and it shifts the experience from hotel-restaurant to something closer to a destination dinner. The room reads as cheerful and welcoming rather than formal — this is not a white-tablecloth tasting-menu environment, but it carries enough polish to work for a special occasion dinner without demanding it.
Google rating of 4.4 across 481 reviews is a useful signal: broadly liked, not polarising, with no significant service complaints in the pattern. For a Michelin Plate holder in a mid-range hotel, that consistency matters. A Michelin Plate does not indicate star-level cooking, but it does confirm that inspectors found the food technically competent and the experience worth flagging , a meaningful floor for this category and price tier.
Bacchus is located at the Jazz Hotel, Via degli Astronauti 2, Olbia. Booking is rated Easy , walk-in availability is plausible, but reserving ahead for dinner, particularly for veranda seating, is the sensible approach in peak Sardinian summer. No specific hours are listed in our data; confirm directly with the hotel before your visit. Price range is €€, making it accessible relative to the island's higher-end coastal restaurants.
See the comparison section below for peer context across Italian fine dining at different price tiers. For Sardinian-specific alternatives, Fradis Minoris in Pula and Coxinendi in Sanluri offer strong island-sourced cooking worth considering if you are travelling more broadly across Sardinia. In Olbia itself, Dulchemente and Essenza Bistrot cover the seafood and Mediterranean ground at comparable price points and are worth cross-referencing before you commit.
For broader Olbia planning, see our full Olbia restaurants guide, Olbia hotels guide, Olbia bars guide, Olbia wineries guide, and Olbia experiences guide.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Bacchus | A hotel restaurant with solid management, cheerful and welcoming. While lunch offers a very simple selection (including club sandwiches and hamburgers), as well as service, it’s in the evening that a beautiful menu based on Sardinian and Mediterranean cuisine is presented, with land-based dishes and especially seafood. When the weather permits, choose a table on the veranda overlooking the pool.; Michelin Plate (2025); Michelin Plate (2024) | €€ | — |
| Atelier Moessmer Norbert Niederkofler | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Dal Pescatore | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Osteria Francescana | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Quattro Passi | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Reale | Michelin 3 Star, World's 50 Best | €€€€ | — |
Comparing your options in Olbia for this tier.
There is no bar dining option documented for Bacchus. The restaurant operates within the Jazz Hotel on Via degli Astronauti 2, and the veranda overlooking the pool is the standout seating choice when the weather cooperates. Book a table rather than hoping for informal counter seating.
At €€, Bacchus represents reasonable value for a Michelin Plate-recognised restaurant in Sardinia — two consecutive plates (2024 and 2025) signal consistent kitchen quality. The evening menu built around Sardinian and Mediterranean seafood is where the value lands. Lunch, which runs to club sandwiches and burgers, is not worth prioritising.
No specific dietary policy is documented in the available venue data. Given the seafood-forward evening menu, pescatarians are well-served, but the kitchen also offers land-based dishes. Contact the Jazz Hotel directly to confirm specific requirements before booking.
The evening menu is the reason to come, and seafood is its backbone — Michelin's own assessment of Bacchus singles out the Mediterranean and Sardinian sourcing, with seafood as the stronger suit over the land-based dishes. Skip the daytime menu entirely; it exists for hotel guests, not as a dining destination.
Fradis Minoris is the most cited Sardinian alternative in the region for a more destination-focused seafood experience. If you want to stay within Olbia at a comparable price tier, Bacchus holds its own for a hotel restaurant, but for a special-occasion dinner with more culinary ambition, look to options elsewhere in Gallura.
No tasting menu is confirmed in the venue data. Bacchus runs a full evening carte rather than a fixed tasting format, which suits guests who prefer to choose rather than commit to a set sequence. At €€ with a Michelin Plate, it delivers well for its format — just do not arrive expecting an omakase-style progression.
Yes, with caveats. The veranda table overlooking the pool makes for a good setting when the weather holds, and the Sardinian evening menu has enough range to feel occasion-appropriate. At €€ with two consecutive Michelin Plates under chef Alessandro Concas, the quality-to-price ratio works in your favour. For a higher-ceremony dinner, you may want something beyond a hotel restaurant.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
