First Courses

Fresh tagliolino pasta from Pastificio Logudoro, squid ink, with clams, zucchini, cherry tomatoes, and local bottarga

Linguine with squid ink, sun-dried tomato, local octopus, smoked mustia ricotta cream, bottarga, lemon zest

Fregola in paella style, with vegetables, saffron, mixed seafood and meat.

25€ PER PERSON

First course in red with small lobster (20 per serving)

Fresh paccheri with shrimp, tomato sauce, lactose-free cheese cream, and chopped pistachios

Fresh egg tagliolini with cooked fresh fish, usually tuna, creamed with egg, served with a sprinkling of local mullet bottarga.

Pappardelle with white venison ragù and berries, Blue Stilton English blue cheese cream, and toasted hazelnuts

Zichi bread
(traditional Sardinian bread similar to spianata, originally from Bonorva) with fresh sausage, onion, celery, olives, and smoked ricotta mustia

Fresh egg tagliolini, creamed with pecorino, served with truffle
(the truffle is fresh and very delicate; the type may vary depending on availability and seasonality, and it arrives weekly from the Marche region)

Rice with beetroot, blue cheese cream, and walnuts

Raviolo nero, farcia di spigola e patate, servito con crema di asparagi, cozze sgusciate, bottarga, pomodoro confit e rucola fritta

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