The Menu

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Gulf mussels opened in the pan with parsley, garlic and a touch of bread.

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Flaked mullet bottarga, cherry tomatoes and crisp celery.

Shelled gulf mussels and beans, dressed with local olive oil.

Skate wing in green parsley sauce, with vegetables.

Pan-seared squid on a seasonal salad.

Skate wing stewed in tomato, Sardinian style.

Pan-sautéed shrimps and langoustines on fresh salad.

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Sardinian cured meats and cheeses, honey and preserves, garden vegetables.

Tomato, mozzarella and basil, Mediterranean simplicity.

Linguine, confit cherry tomatoes and raw grated bottarga.

Bronze-cut spaghetti, gulf mussels and parsley.

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Toasted Sardinian fregula, creamed with seafood and fragrant broth.

Artisan pasta with fresh gulf prawns.

Linguine with local clams, garlic and parsley.

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Handmade Sardinian ridged pasta with fresh langoustines in tomato.

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The Sardinian dumpling pleated like an ear of wheat, filled with potato, pecorino and mint.

Ricotta ravioli with fresh tomato and basil.

The best of filled pasta, one dish in two traditions.

With a sweet ricotta and sugar filling.

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Malloreddus with sausage ragù and saffron.

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Catch of the day from the gulf, stewed or oven-baked. Priced by weight.

With radicchio, Camona tomatoes and pecorino shavings.

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Sardinian roast suckling pig with potatoes and fresh vegetables.

Fresh seasonal salad.

Oven-roasted potatoes with rosemary.

Bolmea, Sardinian ice cream.

Bolmea, Sardinian ice cream.

Bolmea, Sardinian ice cream.

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Fried pastry filled with fresh cheese, with honey or sugar.

With icing sugar.

Classic, homemade.