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.

Pacchero with crispy guanciale, egg, pecorino, and black pepper.
Creamy, intense, uncompromising.

Ravioli filled with meagre fish with sautéed broccoli and shallots, served on a saffron fish velouté. Elegant, fragrant, balanced.

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

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.

A tribute to the island on a plate: strozzapreti with fresh tuna, tomato, and pesto for an intense and delicate marine combination.

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