Amici Miei

Traditional Sardinian bread, very thin and crispy, often called 'music paper'. Here prepared fried with tomatoes and herbs. A rustic and tasty starter.

Thin slices of marinated octopus, served cold. The texture is tender and the taste delicate, enhanced by oil and lemon.

Thin slices of marinated raw tuna. Served with peppery arugula and sweet onions for a balance of flavors.

A variation of pane carasau, seasoned and topped. Pecorino adds a salty and creamy touch that pairs well with the fragrant sausage.

Golden and soft fried eggplant fritters. Served with a rich parmesan cream for a gourmet appetizer.

Fresh Italian cheese made from mozzarella with a creamy center. Smooth texture and fresh milk taste. Usually enjoyed as is.

Grilled seasonal vegetables, often marinated in olive oil and herbs. A light and healthy dish.

Fried octopus pieces, crispy on the outside and tender on the inside. Accompanied by Mediterranean flavors.

Assortment of various Italian cured meats (ham, salami, etc.). Ideal for sharing at the start of a meal.

Classic Italian salad in the colors of the flag. Freshness of tomato and sweetness of mozzarella, flavored with basil.

Fresh and crunchy mixed salad. Fennel adds an aniseed note that pairs well with the salty parmesan and hazelnuts.

Selection of cheeses served with jams for a sweet and savory contrast. A typical tasting experience.

Simple salad of peppery arugula topped with shavings of aged parmesan. Light and flavorful.

Fregula is a Sardinian pasta in small ball shapes, similar to large couscous, with a firm texture. Here served with a seafood sauce rich in marine flavors.

Soft potato gnocchi topped with a Sardinian sheep's cheese cream. Walnuts add crunch.

Paccheri are large tubular pasta. They are served with a creamy and fragrant truffle and mushroom sauce.

Long pasta served with a sauce inspired by Sicily (alla Norma). Melting eggplant and salted ricotta create a flavorful dish.

Also called Culurgiones, these ravioli are typically stuffed with a mixture of potato, cheese, and mint. Served here with a classic tomato sauce.

Large pasta ribbons with bottarga (cured and salted mullet roe), a Sardinian specialty with an intense sea flavor. Balanced by the freshness of the tomatoes.

Sardinian ravioli served with porcini mushrooms. A dish with forest floor flavors, rich and fragrant.

Tubular pasta with a spicy tuna sauce. Olive pesto and chili add character.

A classic from coastal areas. Pasta with clams enhanced with grated bottarga for a powerful marine flavor.

Flatbread baked in the oven, crispy and soft, simply seasoned. Ideal to accompany the meal or as an appetizer.

Focaccia topped with an olive preparation, providing a salty and rich flavor.

Focaccia flavored with garlic and topped with oven-roasted candied tomatoes. Intense Mediterranean flavors.

Folded pizza baked in the oven. Classic ham and mushroom filling inside.

Gourmet calzone with smoked cheese and cured ham (speck). Eggplant adds softness.

White-based pizza (no tomato sauce). Topped with quality cured ham and fresh mozzarella after baking.

Flavorful pizza with aniseed sausage and truffle. Arugula adds a touch of freshness.

Classic combination of potatoes and Italian bacon. Rosemary delicately perfumes the dish.

Fresh pizza mainly garnished after baking. Light and vegetarian.

Pizza with flavors of Sardinia, combining bottarga (cured fish roe) and artichokes.

Highlights mortadella, a mild Italian cold cut, with vegetables.

Pizza with seafood and vegetables. The tuna and zucchini combination is an Italian classic.

Pizza with a strong character, featuring powerful blue cheese and spicy sausage.

Pizza with tomato sauce base. Porchetta is a flavorful roasted pork with herbs.

Gourmet pizza with a creamy burrata ball added fresh. The arugula pesto adds zest.

The simplest of red pizzas, without cheese. Only tomato sauce, garlic, and herbs flavor the dough.

A marinara enriched with buffalo mozzarella for more richness and creaminess.

Pizza with a pronounced smoky flavor thanks to scamorza cheese and speck ham.

Topped with bresaola (cured beef) after baking. A fresh and protein-rich pizza.

Classic tuna pizza, enhanced with onions for sweetness and olives for saltiness.

Original sweet and savory combination with pears and creamy taleggio cheese. Treviso adds a slight bitterness.

Inspired by the eggplant parmigiana dish. Melting eggplant and gratinated cheese.

The 'Queen' pizza, a great classic with cooked ham and button mushrooms.

Pizza with rustic and savory flavors thanks to pancetta and sheep's cheese.

A tribute to the Sardinian flag. Spicy and flavorful.

Four-cheese pizza for lovers of melted and flavorful dairy products.

Also called Neapolitan. Very salty and iodized flavors thanks to anchovies and capers.

Vegetarian pizza topped with a selection of roasted vegetables.

The benchmark of Italian pizza. Tomato, fior di latte mozzarella, and basil.

The dessert of the day, prepared according to the chef's inspiration and market ingredients.

Traditional Italian dessert made with cream, gelled and served chilled. Topped here with a fruity coulis.

Famous coffee and mascarpone dessert, with soaked biscuits and cocoa. Creamy and rich.

Italian frozen parfait with almond crunch. Texture between ice cream and mousse.

Vanilla ice cream with crunchy chocolate chips.

Chocolate ice cream ball often coated in cocoa or chocolate, with a molten center.

Pistachio-flavored ice cream, served here with vanilla.