The First Courses

The rarest dish in Sardinian cuisine, handmade by master craftswomen from Nuoro. Served in a reduced broth of fish, shellfish and crustaceans.

Toasted Sardinian fregola cooked in fish and shellfish stock.

Spaghetti with clams finished with mullet bottarga.

Fresh paccheri, egg yolk cream, crispy guanciale. As it should be.

Paccheri with Sardinian wild boar ragù, hand-chopped with a knife.

Fresh strozzapreti, Carloforte tuna, fresh cherry tomatoes and Sardinian pesto without garlic.

Fresh Sardinian pasta with purpuzza ragù, finished with shavings of mature pecorino.

Fried aubergines, fresh tomato sauce, basil, vegan cheese.