Appetizers
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Melanzane 2.0: Eggplants, contemporary evolution of a classic garden staple€26
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L’isola nel Piatto: Artisanal selection of cured meats, cheeses, and traditional local preserves€30
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Pastori e Alveari: Grilled Sardinian pecorino with pears and honey€24
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L’algherese: Alghero style octopus garlic with civraxiu bread croutons€26
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Astice Reale: Catalan roasted lobster tail€90
From our barbeque - The Meat
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Sarda o Wagyu: From Sardinian bone-in rib steak to the legendary marbling of Japanese Wagyu entrecôte€95Bone-in Rib Steak € 75\nWagyu € 90
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I tagli scelti: Fillet of Bortigali young beef or pork chop (Sardinian or Iberian), cooked over an open flame€34Fillet € 34,00\nPork Chop € 30,00\nIberian Pork Chop € 30,00
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Agnello di Sardegna: Lamb chops seared over the grill.€34
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Su Porcheddu: The classic Sardinian suckling pig, the undisputed symbol of our cuisine, spit-roasted.€30
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Bavetta Iberica: Prime cut of Iberian pork€36
From our barbeque - The Fish
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Spada all’Isolana: Grilled swordfish with Mediterranean aromas€34
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I Nobili del Mare: Local lobster or spiny lobster (on request), cooked whole on the grill.€34Lobster € 34 per 100 gr. \nSpiny lobster € 26 per 100 gr.
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Tonno & Corbezzolo: Barbecue tuna fillet with local honey and wild fennel€32
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Lo Spiedo: Local pink shrimp, lightly grilled over embers to enhance their natural sweetness.€28
Classic Regional First Courses
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“Il Pane Frattau” L’essenza della Barbagia: Pane Frattau, layers of carasau bread, tomato sauce, poached egg and pecorino cheese.€24
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Culurgiones Ogliastrini: Artisanal pasta with whipped tomato sauce and the rich kick of melted Pecorino cheese€26
Dessert
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Essenza di Sardegna: Bavarian cream flavored with wild myrtle€16
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Piccola Pasticceria: Assortment of traditional Sardinian sweets to end on a sweet note€16
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Seadas d’autore: The island’s signature dessert, served warm with organic honey€16
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Nocciola d’Inverno: Semifreddo with toasted hazelnuts€16
