Culurgiones
The signature ravioli of the Ogliastra area, sealed by hand with a distinctive wheat-ear pleat. The classic filling is potato, pecorino and mint, the version our chef offers among the daily recommendations. On the menu you will also find culurgiones filled with ricotta, spinach, saffron and orange zest, served with tomato sauce (€13).
Malloreddus
Small ridged semolina dumplings, also called Sardinian gnocchetti. The best-known recipe is alla campidanese, with tomato sauce, sausage and pecorino, and that is how we make them (€12).
Fregola with clams
Fregola is a semolina pasta rolled by hand into small beads and toasted in the oven, which gives it a slightly nutty taste. Its classic pairing is with arselle, small clams: a dish that tastes of the sea (€16).
Mullet bottarga
Bottarga is the roe sac of the grey mullet, salted and dried; in Sardinia the most famous comes from the Cabras lagoon. Here you will find it grated over spaghetti with bottarga (€16), with wild-fennel sausage and carasau bread among the starters, or with celery in a fresh salad.
Porceddu
Roast suckling pig is Sardinia's festive dish, traditionally spit-roasted over wood and myrtle. Our porceddu is oven-roasted and served with potatoes (€20).
Seadas and myrtle
To finish, seadas: large fried sweet pastries filled with fresh cheese and drizzled with honey (€7). Among the chef's recommendations there is also myrtle panna cotta, made with the berry behind the island's most famous liqueur.
Sardinian cheeses and wines
Our mixed Sardinian cheeses bring together sheep's cheese cream, Sardinian pecorino and sheep's ricotta with honey; fiore sardo cheese is also served grilled. Two island wines go into the cooking: Cannonau in the beef fillet and Vernaccia with the sea bream. All Sardinian dishes are in the "Sardinian specialties" section of the full menu.