Our Menu

Discover Our

Tasting Experience

We have created a special 7-courses tasting experience to let you savour our sea and land cuisine based on seasonality and availability of the products.
This is the reason why we cannot reveal in advance what our tasting experience consists of.
Our cooking team led by Chef Raffaele Usai is ready to tickle your taste buds with 4 fish starters, a main and a second course, and finally a dessert.
THE PRICE FOR THE TASTING EXPERIENCE, WHETHER FISH OR MEAT BASED, IS € 80 PER GUEST.
This experience can be combined with a wine tasting - we have chosen 4 delightful local wines for you.

Have a Look

at our menu

Our products are made of high-quality, local, and regional ingredients, such as fish (actually caught in our sea), cold cuts and cheese produced by small local businesses, home-grown vegetables, and meat coming from neighbouring pastures. Our team will prepare for you unique cooked-to-order delicacies combining tradition and innovation to satisfy even the more demanding palates.

  • CIVRAXIU TOAST, LAMB TARTARE, MAYONNAISE WITH FINE HERBS.MIXED SALAD

    16
  • CAPRESE THE CHEF DREAMED OF IT IN A DIFFERENT WAY

    15
  • THE BIG SNAIL, POTATO FOAM, CIVRAXIU CRUMBLE, THYME AND PARSLEY

    18
  • 7-DAYS DRIED MACKEREL, POMPIA, PRICKLY PEAR OIL AND ALMOND SLICES

    18
  • COLD MUSSEL SOUP EXTRACTED WITH TOMATO WATER, PARSLEY SAUCE

    16
  • BBQ MARINATED AND ROASTED OCTOPUS TENTACLES, CICERCHIA , SEA WATER AND DELICATE GARLIC MAYONNAISE

    22
  • TUNA, SASHIMI, WHITE MELON, RED ONION AND LIME

    20
  • SWEETBREAD, CAULIFLOWER LEMON AND ONION

    18
  • RISOTTO WITH SAFFRON, OX MARROW, SEAFOOD GROUPER WITH ITS SKIN

    25
  • CAMPOFILONE SPAGHETTI, GARLIC OIL AND CHILI PEPPER, CLAMS CREAM AND SINISCOLA BOTTARGA SHRIMP

    25
  • SALICORNIA AND BLACK GARLIC RAVIOLI

    23
  • BLACK BUTTONS, STUFFED WITH OCTOPUS STEW, BUFALA MILK, LEMON AIR

    23
  • TURBILLON WITH FRESH PASTA, COURTYARD RAGOUT, FERMENETED TOMATO, FAKE LARD AND FENNEL

    20
  • CAMPIDANESE TORTELLO, IN WARM CONSOMME’ OF PURPUZZA AND SAFFRON

    20
  • SARDINIAN GNOCCHETTO WITH FILUFERRU AND 36 MOTHS-PECORINO

    18
  • RISOTTO WITH ABSOLUTE TOMATO

    18
  • TEXTURED SQUID, BROWN SEA BASE WITH CRISPY POTATO AND LEMON, DRY TOMATOES

    28
  • TUNA, ONION IN OSMOSIS, CANNONANU AND GOAT ICE CREAM

    25
  • BROWN SEED GROUPER WITH ITS BASE, AUBERGINE AND TRANSLUCENT POTATO

    26
  • SCORPHIH SKEWER WITH ARRABBIATA SAUCE, BUTTERMILK AND OLIENA BACK OLIVE

    25
  • STEWED GOAT, A WINTER DAY TO BE ENJOYABLE IN SUMMER

    24
  • GRILLED SUMENE (CBT PORK BELLY), WILD CHICORY, SARDINIAN FLOWER CREAM

    24
  • VEAL LIVER, SALTY ZABAYON, SAVOY CABBAGE AND VERMOUTH MEDITERRANEAN MACCHIA

    22
  • AUBERGINE STEAK WITH AN ONION BASE, TOMATO AND CHERVIL FONDANT

    16
  • PREMIUM SELECTION BEEF RIB

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  • Mixed salad with vegetables in season

    8
  • Chopped vegetables in season

    6
  • Backed potatoes scented with garlic and rosemary

    6
  • RICOTTA CHEESE SEMIFRESSO, STRAWBERRY GEL, CACAO AIR

    9
  • POMPIA SEMIFREDDO, MERINGUE ALDMONDS AND SAPA

    9
  • SOFT REDFRUITS, LIME, WHITE CHOCOLATE CRUBLE

    9
  • SEADA, TIPICAL DESSERT FROM SARDINIA WITH HONEY

    9
    (1-7-8)