First Courses

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

For sea urchin lovers, this dish speaks for itself.

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

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

Fregola from the “Tanda e Spada” pasta factory with cuttlefish ink, sun-dried tomato, local octopus, smoked mustia ricotta cream, lemon zest, and bottarga

Linguine, black garlic, olive oil and chili pepper, mackerel cooked by osmosis, orange zest and salted bread crumble

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 wild boar ragù, onion, 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

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