Maestrale ristorante pesce

A complete tasting journey based on fish. Includes a selection of raw dishes, a hot appetizer, a pasta first course, and a fish main course. Includes dessert of your choice.

A refined tasting menu ranging from prized raw seafood to Sardinian specialties like fregola. The main course features lobster. A complete culinary experience ending with dessert.

The most exclusive menu, featuring luxury ingredients such as Gillardeau oysters, red shrimp tartare, and caviar. Includes a free choice of first course and lobster as the second course.

High-quality long pasta with sea anemones and sea urchins. Extremely intense and characteristic sea flavor. Creamy and enveloping.

Black fresh pasta stuffed with a rich mix of crustaceans and potatoes. Usually seasoned simply to enhance the prized filling.

Short ring-shaped pasta with raw or lightly seared sweet shrimp and a pistachio dressing. A combination of the sweetness of the crustacean and the savoriness of the nuts.

Rice slowly cooked with shrimp and zucchini, enriched with cream and truffle shavings. An elegant dish with an earthy aroma and delicate sea flavor.

Typical Sardinian small ball pasta, similar to couscous but larger, cooked risotto-style with seafood and saffron. Traditional, flavorful, and colorful dish.

Soft gnocchi with a light white fish and vegetable sauce. Delicate and Mediterranean flavor.

Firm-fleshed fish wrapped in crispy bacon. Contrast between the delicacy of the fish and the savory smokiness of the bacon.

Grilled prime fish steak served sliced. Simple seasoning to enhance the natural flavor of the fish.

Soup fish cooked stewed with tomato and herbs. Tender and flavorful meat, ideal for "making the spoon" (mopping up the sauce) with bread.

Luxury mixed fry including large whole crustaceans in addition to classic calamari. Crispy and abundant.

Boiled lobster served with tomatoes and red onion, dressed with oil and vinegar. A fresh preparation that enhances the sweetness of the crustacean.

The most prized crustacean, served boiled with accompanying sauces or Catalan style with fresh vegetables. Firm and very sweet meat.

Flatfish fillet baked with a topping of thinly sliced vegetables. Delicate and light.

Large red shrimp cooked with myrtle liqueur and aromatic herbs. A fragrant dish combining the flavors of Sicily and Sardinia.

Tasting of pecorino and other typical Sardinian cheeses accompanied by flavored honey. Perfect sweet-salty combination.

Fresh and detoxifying salad. The sweetness of the orange balances the aroma of the fennel and the creaminess of the avocado.

Green asparagus simply cooked or sautéed in butter. Classic and delicate side dish.

Fresh raw vegetables cut into sticks for dipping in oil, salt, and pepper. Fresh and crunchy.

Leafy green vegetable with a slightly bitter taste, served with lemon or sautéed with garlic and oil.

Baked potatoes cut and roasted with herbs. Crispy outside and soft inside.

Selection of grilled seasonal vegetables. Light and flavorful.

A variation of the classic Italian dessert with mascarpone cream and pistachio. Rich, creamy, and indulgent.

Delicate dessert with fresh ricotta filling and pear pieces. A classic of Neapolitan pastry.

Layers of crispy puff pastry alternated with sweet cream and tart fresh fruit. Elegant and crumbly dessert.

Flourless chocolate and almond cake, moist and melt-in-your-mouth inside. Served with berries for contrast.

Small cake baked to order with a liquid, warm filling. Available in various chocolate or pistachio flavors.

Ice cream dessert with typical Sardinian nougat. Sweet honey flavor and crunchy almonds.

Frozen fruit dessert, refreshing and digestive. Ideal at the end of a meal.

Selection of fresh seasonal fruit, served sliced.

Cup of artisanal ice cream in classic flavors. Creamy and sweet.