BENTU & SOI

A rich sharing platter offering a complete experience of Sardinian flavors. Includes a selection of aged cured meats, pecorino and goat cheeses, accompanied by crispy bruschetta and local jams.

Selection of typical Sardinian cured meats and cheeses served on a cork platter. Ideal for savoring the island's pastoral tradition for two people.

Knife-cut sheep tartare, seasoned with local ingredients such as capers and pounded olives. The meat is tender and flavorful, refreshed by mint.

Traditional Sardinian savory pie filled with meat or vegetables. The pastry is filled and baked, served with an accompanying sauce.

Assortment of typical Sardinian breads, including the crunchy pane guttiau and the soft civraxiu. Served with local extra virgin olive oil and herbs.

Large mixed seafood appetizer for two people. Includes a variety of fish preparations: very fresh raw, marinated, crispy fried, and hot and cold courses.

Fish tasting for two people including cold, hot, and marinated specialties. A journey through the flavors of the Sardinian sea.

Tartare of prized Carloforte red tuna. Served with creamy sheep's ricotta and fresh notes of local citrus.

Salad of Sardinian spiny artichoke served raw, paired with the intense and briny flavor of bottarga (dried mullet roe).

Fried sea anemones (Orziadas) or anchovies, served with Casizolu cheese and an aromatic fennel foam.

Premium selection of raw seafood and fish. Includes local oysters, prized crustaceans, and carpaccio of the day's catch.

Traditional hand-woven pasta from Morgongiori. Seasoned with goat meat sauce and Fiore Sardo pecorino cheese.

Traditional hand-woven pasta served with a rich mixed meat ragù (sheep and beef) and abundant aged pecorino.

Pasta similar to lasagna, seasoned with crispy guanciale, fresh ricotta, and flavored with saffron and local thyme.

Sardinian ravioli filled with potatoes, pecorino, and mint, closed with the characteristic spike. Served with tomato sauce and aged cheese.

Ravioli filled with smoked ricotta (mustia), seasoned with a flavorful sheep ragù and stretched-curd cow's milk cheese.

Square spaghetti seasoned with various mullet preparations: fresh roe, smoked fish, and precious Cabras bottarga.

Senatore Capelli durum wheat linguine with clams and a crunchy pesto of local almonds.

Traditional pasta seasoned with the dark and flavorful part of red tuna (buzzonaglia), capers, and pounded olives.

Typical Sardinian semolina pasta in small balls, served with mixed rock fish, smoked mullet, and basil-scented oil.

Sea bream ravioli, served with a dense crustacean sauce and a fresh citrus note.

Grilled sheep meat, sliced, served with local citrus (Pompia) and crunchy almonds.

Selection of three types of grilled meats, accompanied by seasonal vegetables and aromatic oil.

Mixed grilled meats for two people, served traditionally on a cork platter with a side of vegetables.

Local lamb chops, served with a vegetable flan, tomato sauce, and shavings of very aged pecorino.

Pieces of prized Red Ox meat, stewed or cooked in an aromatic myrtle sauce.

The classic Sardinian porceddu, suckling pig roasted with myrtle aroma. Crispy skin and tender meat. Convivial dish by reservation.

Typical Sardinian dessert: a fried raviolo filled with stringy cheese, covered with honey or sugar. Served hot.

Small shortcrust pastry tart filled with myrtle liqueur cream and wild berries.

Sardinian reinterpretation of tiramisu using local ladyfingers, white myrtle, and almonds.

Dessert based on Pompia, a candied endemic Sardinian citrus fruit, served with fresh ricotta.

Small pasta baskets filled with a soft mixture of ricotta or cheese, flavored with citrus and saffron.

Fresh dessert with the flavor of Sardinian nougat, enriched with hazelnuts and chocolate.

Assortment of traditional Sardinian dry pastries, mainly based on almonds.

Creative dessert using 'pasta di Dio' (Filindeu), very thin pasta threads, in a layered composition.

White wine from Colli del Limbara, fresh and fragrant.

Blend of Vermentino and Moscato, aromatic and natural.

High-end pure Vermentino, natural and structured wine.

White IGT blend of Vermentino and Nasco.

White wine from Semidano and Vermentino grapes.

Malvasia di Bosa vinified dry, intense and almond-like.

Rare wine from Arvisionadu grapes in purity.

Arvisionadu aged in wood for greater complexity.

Vernaccia from the Tirso Valley.

Vernaccia macerated on the skins, orange wine style.

Macerated white wine.

Rosé or white from Carignano black grapes.

White wine Island of Nuraghi IGT.

Structured white wine.

Fresh Sardinian white wine.

White wine aged on its lees.

White IGT Island of Nuraghi.

Viognier in purity produced in Sardinia.

Red wine from Monica grapes, a historic Sardinian variety.

Mandrolisai DOC Red, blend of Cannonau, Monica, and Bovale.

Superior version of Mandrolisai, more structured.

Carignano del Sulcis, intense and soft red.

Selection of Carignano del Sulcis.

Cannonau of Sardinia DOC.

Classic Cannonau of Sardinia.

Cannonau DOC, full-bodied red.

Quality Cannonau of Sardinia.

Cannonau red wine.

Important and structured Cannonau.

Cabernet DOC red wine from Alghero.

Cannonau of Sardinia DOP.

Local red table wine.