Petra Segreta is the realisation of the dream of owners Rosella Marchese and Luigi Bergeretto: an exclusive retreat, set across seven hectares with a small number of rooms in the untamed countryside of Gallura. The estate boasts views of the La Maddalena archipelago and offers services at the highest level, including restaurant Il Fuoco Sacro, which was awarded a Michelin star in 2023.
Luigi graduated with a degree in Medicine and Surgery and worked as a doctor for more than 20 years. But his passion, passed down from his mother, has always been cooking, so he followed his heart and built an impressive career in the world of gourmet restaurants. This experience and ambitious vision, shared with wife Rosella, are the foundations for the truly beautiful Petra Segreta Resort & Spa.
Read our ‘In Conversation with Luigi’ to discover more.
Luigi, you studied medicine and spent over 20 years working as a doctor. Please tell us about the turning point when you decided to pursue your passion for cooking?
Actually, I have always dabbled in the kitchen since I was a boy, first following in my mother’s footsteps and later taking cooking classes. I have always loved reading cookbooks and have always cooked for friends and schoolmates, inviting them over to my country house near Rome.
And did you ever imagine that this passion would lead to such a successful culinary career?
I never would have imagined pursuing cooking professionally, let alone reaching my current level of recognition, but I am very happy with the change it has brought to my life and the experiences it has allowed me to have.
Precision and attention to detail are skills required in both surgery and creating culinary delights. What else did you take from your medical career and bring to the world of hospitality?
Mainly, I brought with me a wealth of culture and education that has allowed me to face all life’s challenges with greater awareness and inner discipline. Medical studies teach you to always think critically, to take nothing for granted, and to approach difficulties with a methodical and scientific mindset.
Please tell us more about your Petra Segreta Resort & Spa journey (so far). When you purchased the Sardinian scrubland, did you ever imagine that you and Rosella would create the beautiful resort you have today?
Honestly, buying this land in Sardinia was a surprise even to me. I was still in the Caribbean for work while my wife had already returned to Italy, and she sent me an email to tell me she had bought a piece of land in Sardinia to build a resort! After the initial surprise, I agreed with my wife that the land was truly magnificent and that we could build something exceptional, but I certainly didn’t expect the success it ultimately achieved.
And how has Petra Segreta Resort & Spa evolved over the years?
Initially, the project was envisioned as a 13-room rural tourism property with a 3-star rating, but within the very first months of opening, we upgraded the classification to 4 stars. Then, over the following years, we built additional rooms and achieved a 5-star rating. Meanwhile, we were welcomed as members of the ‘Relais & Châteaux’ association, and a few years ago, we were awarded a Michelin star.
You and your wife, Rosella, are the driving forces behind the concept, design and exceptional hospitality at Petra Segreta Resort & Spa. How do your skill sets complement each other, and if/how do you separate business with family life?
My wife, being an excellent architect, is the creative and stylistic soul of the resort, but the spirit that inspires the soul of the place was envisioned and shared equally by the two of us. We dreamed together and then brought our creation to life, bit by bit. For us, there is no distinction between work and family life because the hotel is our home and we live here all day long.
Petra Segreta Resort & Spa is one of the most popular gourmet destinations in Costa Smeralda. Was food always going to be a key aspect of your offering?
Cuisine has always been the inspiring muse behind our work; when I worked abroad, I was the Executive Chef of a large hotel and planned to open a restaurant once I returned to Italy. In fact, as soon as the resort opened, the clientele who followed us first were those who knew us for our dining, and they were surprised to find that there were also rooms in addition to the restaurant. Later, when we joined Relais & Châteaux, we completely embraced the spirit of this association, which places great importance on fine dining.
You, and the team, have built such a well-regarded reputation in terms of the restaurant offering, not only with hotel guests but with locals too, how do you continue to appeal to both audiences?
The reputation of our cuisine is now well-established and certified by the Michelin star we received four years ago. We are very well-known and highly regarded in the area, which allows us to attract a large share of food and wine lovers, especially considering that ‘Gambero Rosso’ named us the best wine cellar in Sardinia. As for our hotel guests, I like to think that many of them are also influenced by the outstanding reputation of our cuisine when booking their stay.
Many of your resort guests return year after year, which is the ultimate accolade, what are the fundamental reasons behind building such a loyal guest base?
Yes, it’s true, we have many repeat guests, and I believe this is due to the ineffable atmosphere of peace and the feeling of being transported into a dreamlike dimension that one experiences upon arriving here. Those who are more sensitive and better perceive this subtle enchantment will definitely return to experience it again.
Which three words best describe the Petra Segreta Resort & Spa experience?
Hospitality – Serenity – Indulgence
This year sees the launch of six renovated plunge pool prestige sea view rooms, a spa redesign and a new architectural wine wall at the heart of its Michelin-starred restaurant. Please tell us more about these developments at Petra Segreta Resort & Spa.
This year, major investments were made to keep pace with the opening of new, high-calibre hotels in Costa Smeralda; we want to compete on equal terms with our competitors, whether old or new. With this vision in mind, we upgraded and elevated the category of our sea-front rooms, equipping them with relaxing plunge pools from which to admire the sunset. We also redesigned and enhanced the Spa to emphasise the wellness and relaxation experience that the hotel offers, and we expanded and refurnished the wine cellar to accommodate the growing number of labels on our list—not to mention that a private area has been dedicated exclusively to the Champagne cellar.
For readers who have not yet visited, please share an insider tip to enhance their stay?
To fully enjoy the experience at Petra Segreta, you need to understand the land it stands on. In this regard, I recommend taking a walking trail through the woods that runs along the rocky ridge of a promontory: there, you will find wind-sculpted rocks with panoramic views over the coast and the entire northern Gallura.
What are the key trends you’ve observed in recent years in the luxury travel sector? Do you adapt your offering to ‘trends’ and how do you think this space will evolve in the next few years?
Luxury tourism is already geared towards life experiences and immersive emotions, and it will be even more so in the coming years. It will no longer seek luxury just for its own sake, but will instead consider luxury to be peace, serenity, uncrowded spaces, and the authenticity offered by both our staff and the experiences we provide.
Luxury is highly subjective. What does it mean to you personally?
For me, luxury is being able to stay in a beautiful place that is architecturally and culturally meaningful, in the company of sincere friends, and being treated with care and courtesy, with my every desire fulfilled.
Finally, what is your life motto?
In life, you must always give your best with commitment and honesty, and you will see that others will understand, appreciate, and respect you. After all, this is the lesson my father taught me.
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