Our pacchero with zucchini cream and shrimp

Su filindeu – the rarest dish in Sardinian cuisine – meets the sea in a fragrant soup with selected fish and shellfish. Only 10 servings available each day.

The dish that cannot be missed: spaghetti with clams and mullet roe, for a balanced and refined marine explosion.

Our Sardinian fregola is slowly cooked in a rich shellfish and crustacean sauce, finished with butter. A generous preparation, designed to be shared: the sea is best enjoyed by two.

Homemade purple potato gnocchi served on a creamy gorgonzola fondue with mint-marinated zucchini: a chromatic and flavorful contrast that surprises at the first taste.

Creamy strozzapreti, chunks of fresh tuna, cherry tomatoes, and basil pesto: A tribute to Carloforte on the plate.

Typical homemade Sardinian gnocchetti with purpuzza, in Campidanese sauce with tomato, sausage, and pecorino: a classic of the island tradition.

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