Our legacy

Petra Segreta Resort & Spa, a romantic hotel in Sardinia, was created by Rosella Marchese and Luigi Bergeretto. This exclusive refuge with a limited number of rooms offers views over the azure waters of the La Maddalena archipelago and top-class services in a beautiful natural setting. A world apart, where stress melts away and simple beauty creates wellbeing.

Rosella Marchese

An architect and designer, from early childhood Rosella spent her family holidays in the north of Sardinia. Her passion for the island came to fruition with the Petra Segreta project, which began with just 13 rooms in 2001.

The culmination of a long career in Italy and oversees, where she worked on a major hotel project, the Petra Segreta style reflects a wealth of experience through the skilful combination of Sardinian pieces and objects from around the world, creating a unique and welcoming atmosphere where meticulous attention is paid to every detail.

In addition to the interior design, Rosella creates fresh bouquets for the rooms and common spaces each day: everything must be perfect for her guests.

Luigi Bergeretto

A childhood partly spent in Léopoldville in the former Belgian Congo left the colours and scents of Africa firmly imprinted on Luigi Bergeretto’s heart. On his return to Italy he studied medicine and worked as a doctor for more than 20 years.

In the 1990s his passion for cooking led him to open a restaurant for friends on the ground floor of the family villa and to a role as a food and health expert on a national morning TV show. In 1996, in Canouan in the Grenadines, he oversaw five restaurants and a cookery school, and was awarded the “Five Star Diamond Award” for his work and for the best Italian restaurant in the Caribbean.

He then moved to Sardinia with his wife Rosella and opened the La Locanda di Flavio e Luigi restaurant, close to the Costa Smeralda. Today his Fuoco Sacro and Osteria del Mirto restaurants, here at the Petra Segreta, reflect his rich professional experience: the organic gardens and farm on the resort, which he created specially to supply the kitchens, are employed in creative and flavourful dishes, a triumphant return to genuine food.