The First Courses

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

Toasted Sardinian fregola cooked in fish and shellfish broth.

Spaghetti with clams finished with mullet bottarga.

Fresh paccheri, egg yolk cream, crispy guanciale. Just 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 aged pecorino.

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