Our Story - Zona Blu

Sardinia, Italy, famous for being named one of the five global Blue Regions where people on the island are 10 times more likely to live to 100 years than those living in the United States, has made its way to Weston through a new family restaurant, Zona Blu. Sardinian-born Executive Chef, Andrea Fadda, will take you on a culinary journey through the island of Sardinia integrating modern takes on traditional Sardinian cuisine such as fregula (a pasta that resembles Israeli couscous) and malloreddus (small, hand–rolled pasta), paired with familiar Italian favorites. Zona Blu’s menu features wood-fired pizza, focaccia and breads made in-house daily, home-made pastas and desserts, and fresh seafood. In addition to panini, Zona Blu offers specialty luncheon meats and cheeses, sausage, olive oil and over 100 wines, all imported from Italy. Every guest at Zona Blu will be treated like family. Sit down, have a drink, enjoy both traditional and Sardinian-inspired dishes and most importantly toast to “A Kent’ Annos” – or, as commonly cheered in Sardinia, “to 100 years!”

Chef Andrea Fadda has trained all over the world and has created the Zona Blu menu which combines traditional and modern takes on Italian and Sardinian food.

(Left) Two chefs creating Zona Blu masterpieces in the kitchen. (Right) A pizza chef is preparing the brick-oven area for making the next great pizza. Or perhaps a calzone.

Executive Chef Andrea Fadda Biography

Executive Chef Andrea Fadda, a native of Cagliari, Sardinia, began his 25-year career at the prestigious College of Cuisine in Porto Pino, Sardinia. After completing his studies and many internships, Andrea developed a deep understanding of culinary techniques, a knowledge of the various products from his environment and the meaning of hard work in the kitchen. From there, he began his path along five-star hotels throughout the Italian Alps during the winter and on the famous Emerald Coast of Sardinia during the summer. In the late 1990’s, he was recruited to work for some of the most glamorous restaurants in Paris, London and Mexico. While in Europe, he received an offer from a prominent Italian hotel chain, Club Vacanze, to launch a restaurant in a luxury lodge in the Seychelles Islands, followed by openings in the Maldives Islands, Zanzibar, Cuba, Egypt, Cape Verde Islands, Mexico and the Dominican Republic. In 2006, he returned to Sardinia where he was given the task of leading a renowned resort with 12 restaurants to high levels. After only three years, the hotel and its restaurants appeared in award-winning guides due to the high quality of his cuisine and products used. Love, and a desire “to live the American dream”, led him to South Florida where he is raising two children with his wife, Kiry. Since arriving in South Florida six years ago, Andrea has developed a following and is making it his mission to bring a bit of Sardinia’s lifestyle and cuisine to South Florida.

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Ingredients & Flavours

We pride ourselves on our authenticity. All of our food is handmade—from pasta to pizze. We spend the time it takes to ensure that what we serve you is the real deal—and well worth your time. Our ingredients are always fresh, with daily shipments from our vendors, whether it’s our produce, dry goods, or seafood. If you believe in quality ingredients, you will love the food we prepare.

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.

Elsa Schiaparelli

Us

We Wish You a Long and Healthy Life

Zona Blu was built on the idea of bringing Sardinia to Weston. This means more than the food, it means the culture, the people, and the passion for life that leads to longevity. So get to know us, and we promise you won’t be disappointed.

Andrea Fadda

Chef Andrea Fadda

Taking you on a culinary journey, integrating modern takes on traditional Sardinian cuisine.

Sheila Marras David

Ensuring that your experience is nothing short of authentic.

Debbie Marras Bautista

Expanding your experience from food to culture, and beyond.

Locally Sourced & Organic Oriented

We are constantly looking for local ingredients, and buy them whenever they meet our requirements and match our cuisine. It allows us to help local farmers and fishermen with locally sourced ingredients.