During the early 1960s, Giovanni Sebis, a doyen of the cooks in Oristano, decides to put his long experience, acquired in Italy and abroad after many years' work, in good use by finally opening his restaurant on Oristano's seaside area.
After three years from the death of its founder, the cookery of Giovanni, whose mastery has been for long and officially recognized, is carried on through the as much awarded activity of his heirs.