Al Jolly

Thin Italian flatbread, baked and seasoned with olive oil and salt. Soft inside with a slightly crispy crust.

Fresh bread served as an accompaniment to the meal.

Aged raw ham sliced thinly. Sweet and salty flavor, soft texture.

Classic summer appetizer combining the sweetness of fresh melon with the savoriness of prosciutto crudo.

Mixed selection of cured meats, cheeses, and preserved or grilled vegetables typical of Italian tradition.

Boiled mixed mollusks and crustaceans (like octopus, squid, shrimp) dressed with oil, lemon, and parsley. Fresh and light.

Warm salad of tender boiled octopus and boiled potatoes, dressed with extra virgin olive oil and parsley.

Assortment of seafood specialties, some served hot (like gratins or fried) and others cold (like salads).

Small floured and fried octopuses, crispy and golden. Served with lemon.

Breaded and fried fresh anchovies. Savory taste of blue fish, crispy texture.

Land and sea dish combining the savoriness of mussels, the meatiness of porcini mushrooms, and the creamy texture of beans.

Rustic Sardinian appetizer with chickpeas, tender squid, crispy carasau bread wafers, and flavorful pecorino cheese shavings.

Clams cooked in a pan with garlic, oil, and white wine until they open. Served in their flavorful broth.

Prized mollusks served raw with ice and lemon. Briny taste and tender, smooth texture.

Mussels cooked in a pan with garlic, parsley, and pepper. Served hot with their cooking broth.

Pasta with tomato sauce, crispy guanciale, and pecorino cheese. Intense and savory flavor.

Pasta with a cream of eggs, pecorino romano, guanciale, and black pepper. Rich and creamy without cream.

Typical Sardinian short pasta shaped like ridged shells (malloreddus), served with a sausage and tomato ragù and saffron.

Soft potato gnocchi with mushrooms and truffle cream. Earthy and aromatic flavor.

Fresh handmade stuffed pasta, usually with ricotta and spinach or other seasonal ingredients.

Egg pasta with a rich sautéed porcini mushroom sauce. Rich and fragrant forest flavor.

Simple and classic dish: pasta with fresh tomato sauce and basil.

Typical pasta from the Gallura region, often served with seafood or sausage sauces, depending on the local variation.

Long pasta with crab pulp. Delicate and sweet crustacean flavor.

Egg pasta with a rich sauce of shrimp, sweet zucchini, and bottarga (dried fish roe) for a savory touch.

Classic seafood pasta with clams, garlic, oil, and parsley (often white sauce).

Spaghetti with mixed seafood such as mussels, clams, squid, and shrimp.

Rice slowly cooked in broth and finished with a scampi cream. Soft and delicate crustacean flavor.

Seafood version of classic amatriciana, where fresh tuna replaces guanciale in the tomato sauce.

Risotto with mixed seafood and crustaceans. Tasty and sea-scented.

Egg pasta with a creamy salmon sauce, often with a touch of cream.

Spaghetti with olive oil and abundant bottarga (dried and grated mullet roe), a typical Sardinian specialty with an intense flavor.

Prized dish with long pasta served with half a lobster in its shell and tomato sauce. Sweet and refined flavor.

Stuffed pasta with grouper, usually served with a delicate seafood or cherry tomato sauce.

Slice of grilled beef. Smoked flavor and juicy texture.

Prized cut of beef, very tender and lean, grilled.

Beef fillet served with a creamy green pepper sauce. Aromatic and slightly spicy flavor.

Thin slices of floured and pan-fried veal, usually served with lemon or white wine sauce.

Young lamb baked, often with potatoes and aromatic herbs. Tender and flavorful meat.

Roast suckling pig, Sardinian specialty (porceddu). Crispy skin and very tender meat.

Grilled lamb chops cooked quickly, meant to be eaten piping hot by hand ('scottadito').

Thin strips of beef sautéed in a pan, often served with arugula and Grana cheese or balsamic vinegar.

Lean veal cutlets, simply grilled.

Mixed grilled meats (sausage, lamb, beef, pork).

Pork sausage, usually grilled or baked. Spicy and succulent flavor.

Sardinian Pecorino cheese DOP, grilled or baked until melted. Often served with honey.

Whole squid grilled, seasoned with oil and lemon. Tender with a light smoky flavor.

Scampi (crustaceans similar to small lobsters) grilled. Sweet and delicate meat.

Large prawns grilled in their shells. Juicy and flavorful.

Slice of fresh tuna cooked on a griddle or grilled. Meaty texture similar to meat.

Squid cooked with Vernaccia wine (Sardinian white wine), which imparts a unique and fragrant aroma.

Flat fish with delicate and prized white flesh. Price is usually per 100gr.

Grilled sea bass. Firm and flavorful white meat.

Baked sea bass, often with potatoes or cherry tomatoes, which keep the fish moist and tender.

Grilled sea bream, served whole or filleted. Delicate sea flavor.

Baked sea bream with Mediterranean herbs.

Prized fish with firm white flesh. Price per 100g.

Selection of mixed fish and crustaceans roasted or grilled.

Mixed floured and fried squid, shrimp, and small fish. Crispy and golden.

Grilled swordfish steak. Compact and flavorful meat.

Prized crustacean. Price per 100g.

Fresh catch of the day. Price per 100gr.

Skewers of grilled fish cubes (squid, shrimp, swordfish).

Fresh scampi. Price per 100gr.

Fresh imperial prawns. Price per 100g.

French fries

Mixed vegetables (like zucchini, eggplant, peppers) baked or grilled.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables.

Fresh porcini mushrooms sautéed or grilled.

Classic pizza with tomato sauce, mozzarella, and basil.

Simple red pizza with tomato, garlic, oregano, and oil (no cheese).

Pizza with tomato, mozzarella, and anchovies.

Pizza with tomato, mozzarella, and champignon mushrooms.

Margherita pizza with added cooked ham.

Rich pizza with tomato, mozzarella, cooked ham, mushrooms, artichokes, and olives.

Pizza with mozzarella and smoked salmon.

Pizza with tomato, mozzarella, cooked ham, and mushrooms.

Special house white pizza with mixed vegetables (caponata) and a sprinkle of flavorful bottarga.

Pizza with tomato and mixed seafood (mussels, clams, shrimp).

Pizza with mozzarella and four melted cheeses (e.g., mozzarella, gorgonzola, fontina, parmesan).

Pizza with tomato, mozzarella, and prized porcini mushrooms.

White pizza with mozzarella, bresaola (lean cured beef), and fresh arugula added after cooking.

White pizza with mozzarella and bresaola slices.

Similar to a pizza or toast, topped with mozzarella and ham.

Crostino with mozzarella and smoked salmon.

Savory crostino with mozzarella and anchovies.

Folded pizza, usually filled with tomato and mozzarella.

Rich calzone filled with cooked ham, melted mozzarella, and egg.

Italian spoon dessert with ladyfingers soaked in coffee and mascarpone cream, dusted with cocoa.

Spoon dessert made of cream, milk, and sugar thickened with gelatin. Often served with berry or caramel sauce.

Light and airy chocolate mousse.

Dessert made of crumbled puff pastry layered with pastry cream or chantilly.

Egg and milk pudding with a layer of liquid caramel on top.

Spherical ice cream (truffle) with cream and coffee flavor, often covered with sprinkles or meringue.

Spherical chocolate ice cream, covered with powdered unsweetened cocoa.

Cup with mixed ice cream scoops.

Cold and refreshing dessert made from lemon juice, water, and sugar (no milk). Excellent as a digestif.

Vanilla or fior di latte ice cream 'drowned' in a hot espresso coffee cup.

Assortment of traditional Sardinian dry pastries, often based on almonds (amaretti, sospiri) and raisins (papassini).

Typical Sardinian dessert: a fried pastry ravioli filled with fresh cheese, served hot and drizzled with honey.

Spoon dessert similar to crème brûlée or pastry cream, flavored with lemon or vanilla.

Fresh seasonal fruit, served whole.

Fresh fruit salad with lemon juice and sugar.

Fresh pineapple slices.

Fresh strawberry cup.

Strawberries served with whipped cream or a scoop of ice cream.

Italian espresso coffee.

Filtered water served in a carafe or glass.

Large bottle of mineral water.

Can of Coca Cola.

Large 1-liter bottle of Coca Cola.

Canned orange soda.

Beer served in a bottle.

Small glass of draft beer.

Medium glass of draft beer.

Local house white wine, served in a carafe.

White wine served on tap.

Fresh and fruity Vermentino white wine from Sardinia.

Superior Vermentino, more structured and intense.

Vermentino wine from Piero Mancini winery, typical of Gallura.

Quality white wine from the renowned Argiolas winery.

Prized Vermentino di Gallura DOCG, elegant and fragrant.

Vermentino white wine produced in the Alghero area.

Vermentino produced by Cantine di Dolianova.

Celebrated Vermentino from the historic Sella & Mosca winery.

Fresh and mineral white wine, typical of southern Italy.

Structured white wine (likely Greco di Tufo).

White wine from northeastern Italy, floral and delicate.

Aromatic and fragrant white wine, with spicy notes.

High-end Vermentino, complex and long-lived, one of the most famous in Sardinia.

Aged Vermentino offering more evolved and complex notes.

Sparkling or still Vermentino wine from Santa Maria La Palma winery.

Small format (33cl) of Vermentino Piero Mancini.

Small format (33cl) of Vermentino Blu.

Vermentino di Sardegna DOC white wine from Argiolas winery.

Sardinian white wine (Torbato or Vermentino) from Sella & Mosca winery.

Cannonau red wine from Cantine di Dolianova.

Typical Sardinian red wine, full-bodied, warm, with notes of red fruits.

Famous Tuscan red wine based on Sangiovese, dry and harmonious.

Famous Cannonau di Oliena (Nepente), a robust and highly appreciated red wine.

Sparkling wine made from Torbato grapes, native to Alghero. Fresh and lively.

Sparkling Vermentino di Sardegna DOC, Charmat method, aged in marine depths (Santa Maria La Palma Winery).