From seven to nine thirty in the morning we write the score of the day, searching for the best raw material from fishmongers and grocers. And then into the kitchen to unleash the passion and enthusiasm for this profession. Massimiliano Villani, born in Aosta in 1971, has returned to the island to resume his project where he had left. After ten years in Sardinia, other fascinating experiences and full of satisfaction - among the many his contribution for the Michelin star at the Hotel Mont Blanc Village La Salle - have inspired him in the design of his new restaurant opened since few months in Olbia. Small tables and a room full of angles and objects able to create coziness immediately, the Essenza Bistrot quickly became the refuge of gourmets. Fish or meat, the cuisine of chef Villani is always a mix of emotions that comes from an accurate research of manufacturers that stands out in quality and study of combinations of scents and colors of the Mediterranean. The menu changes in rotation, to surprise and satisfy also customers who are lucky enough to go often to the bistro. And is like that the chef means his catering, made to stay close to his guests and to enjoy the good food. A true and proper bistro but with a gourmet soul.