The Cuscusa brothers came to us with a clear goal: take the soul of Transumanza beyond the walls of the restaurant. Their project is rooted in tradition and in close contact with the land and ingredients of the family farm. The biggest difficulty was seasonality: like every restaurant tied to its territory, Transumanza had full months and far quieter ones, and the low season weighed heavily on the books.

They needed a digital presence capable of attracting customers consistently, showing what makes Transumanza different from other restaurants in the city, to both Sardinian customers and to the international visitors passing through Cagliari.

We worked across three complementary fronts, all designed to feed each other.

On content, we built a curated visual narrative for Instagram, centred on the family story, the care that goes into the food and the bond with the land. The idea was simple: make sure people understood not just what you eat at Transumanza, but why it's worth sitting at their table. In parallel, we ran targeted Meta campaigns calibrated for both the local audience and tourists visiting Cagliari, amplifying the content beyond the existing community and turning interest into bookings.

To round it off, we designed the restaurant's website: a bilingual, easy-to-navigate digital business card that reflects the brand and makes it immediate, for anyone landing on the page, to understand what to expect.

The most meaningful result came exactly where it was needed most: in the traditionally slowest months of the year, the ones that genuinely make the difference for a seasonal restaurant. The combination of content, campaigns and a stronger digital presence brought growth and stability to a period that, until then, had always struggled.

Beyond the numbers, the collaboration with the Cuscusa brothers grew on a foundation of mutual trust that gave us the room to experiment and build together. Over time this strengthened not only the performance, but also the bond between Transumanza and its customers, online and at the table.