Capo Boi

Fresh prawns marinated or briefly cooked with lemon juice. The crustacean's flesh is sweet and tender, enhanced by the lemon's acidity. A light and refreshing appetizer.

Very thin slices of raw sea bass, dressed with extra virgin olive oil, lemon, and pepper. The fish has a soft texture and a delicate sea flavor. To be enjoyed cold as a refined appetizer.

Fresh oysters served raw in their shells. They have an intense sea flavor and a fleshy, slippery texture. Usually enjoyed with a squeeze of lemon or plain.

Red prawns served in a portion of six pieces. They are known for their particularly sweet flavor and juicy flesh. Can be served raw or lightly seared.

Boiled salmon served cold with tomatoes, red onion, and olives. It is a fresh and aromatic dish, dressed with oil and vinegar. A classic of Sardinian seafood cuisine.

A mix of boiled seafood such as squid, octopus, shrimp, and mussels. Dressed with oil, lemon, and parsley. A fresh and light appetizer that captures the flavors of the sea.

A large prawn, prized for its white and sweet flesh. Can be served raw or simply cooked to enhance its natural flavor. To be peeled and enjoyed.

Five large king prawns, served cooked. The flesh is firm and very flavorful. Excellent to eat with your hands to extract the meat from the shell.

Very fresh raw fish cut into small cubes and dressed. The texture is soft and melts in your mouth. The dressing is usually delicate so as not to overpower the flavor of the fish.

Octopus slowly cooked in Vernaccia wine, a typical Sardinian white wine. The octopus becomes tender and absorbs the wine's aroma. Served hot or warm.

Cuttlefish cooked in the traditional Alghero style, often with tomato, olives, and capers. The cuttlefish is tender and the sauce is rich in Mediterranean flavor. Excellent with bread.

A selection of smoked fish, such as salmon, swordfish, or tuna. Smoking gives it an intense and unique flavor. Served in thin slices, often with croutons.

Mussels and clams sautéed in a pan with oil, garlic, parsley, and white wine. Served with their flavorful broth. Perfect for dipping bread into the sauce.

Small octopuses, floured and fried until crispy. They are tender inside and golden outside. Eaten hot, often with a squeeze of lemon.

Long pasta sautéed with clams, garlic, oil, and parsley. A classic dish with an intense sea flavor. The pasta is usually cooked al dente.

Spaghetti dressed with a mix of seafood (mussels, clams, shrimp, squid). The sauce is rich and flavorful, often lightly colored with tomato. A triumph of marine flavors.

Spaghetti dressed with grated mullet roe (dried fish eggs). The flavor is very savory, intense, and unique. A typical specialty of Sardinia.

Thin egg pasta dressed with grouper pulp, delicate zucchini flowers, and flavorful bottarga. A refined combination of the sweetness of the vegetables and the saltiness of the fish. An elegant and tasty dish.

Wide egg pasta served with a simple tomato and basil sauce. It is a classic and comforting vegetarian dish. The taste is sweet and slightly acidic thanks to the fresh tomatoes.

Small toasted durum wheat semolina pasta from Sardinia, similar to couscous but with larger grains. Cooked like a risotto with shrimp and saffron, giving it a golden yellow color and a distinctive aroma.

Spaghetti dressed with raw sea urchin pulp. They have a very intense iodized flavor and a creamy texture. A delicacy for true sea lovers.

Fresh pasta served with sea shrimp and porcini mushrooms. A balanced and flavorful "surf and turf" combination. The sweetness of the shrimp pairs well with the earthy aroma of the mushrooms.

Creamy risotto cooked with zucchini flowers and shrimp. The dish is delicate, with sweet notes from both the flowers and the crustaceans. Mantecato (creamed) for a velvety texture.

Risotto rich in seafood such as mussels, clams, and shrimp. The rice absorbs all the cooking liquid from the fish, making it very flavorful. A classic first seafood course.

Rice dressed with a thick, pinkish cream made from scampi. The flavor is sweet and delicate, with a smooth and enveloping texture. Very refined.

Large pasta tubes served with pieces of grouper and green asparagus. The grouper has white, firm flesh, while the asparagus adds a crunchy vegetal note.

Fresh egg pasta served with lobster sauce and pieces of lobster (often with the shell). The flavor is rich, sweet, and very prized. An important dish for special occasions.

Whole sea bass cooked under a crust of coarse salt, which keeps the fish moist. It is cleaned and served at the table. The flesh is white, soft, and very natural in taste.

Sea bass grilled, with crispy, slightly charred skin. The flavor is smoky and savory. Dressed simply with oil and lemon.

Sea bass fillets stewed with cherry tomatoes, water, and herbs. The fish remains very tender and juicy. Excellent for "making scarpetta" (mopping up the sauce with bread).

Fresh sea bream grilled whole or in fillets. It has flavorful, firm white flesh. Grilling enhances the fish's natural taste.

Sea bream cooked with Vernaccia white wine and flavorful black olives. The wine creates an aromatic sauce that accompanies the fish. A dish with strong Mediterranean flavors.

Fragolino fish (pagello) grilled. It has pink skin and delicate white flesh. A tasty alternative to classic sea bream or sea bass.

Fresh prawns prepared according to availability, usually grilled or boiled. Prized crustaceans with sweet and refined flesh.

Shrimp cooked on the grill in their shells, which protect the flesh and keep it juicy. They have a smoky and sweet flavor. Peeled at the table.

Prized large red prawns, grilled or salt-baked. The flesh is particularly sweet and firm. A true delight for crustacean lovers.

Boiled lobster, cut into pieces and served with tomatoes and red onion. Dressed like a fresh salad. The lobster meat is firm and prized.

The queen of crustaceans, usually served boiled or Catalan-style. It has white, firm flesh with a very sweet flavor. Considered one of the most luxurious dishes.

Fish with white and flavorful flesh, pan-cooked with fresh cherry tomatoes. The resulting sauce is light and tasty.

Scorpionfish cooked in a tomato and herb broth. This fish has very flavorful flesh that enriches the stew. Ideal to accompany with croutons.

Turbot baked on a bed of potatoes. It is a flatfish with white, delicate flesh, free of small bones. The potatoes absorb the fish's flavors during cooking.

A rich and abundant soup with various types of fish and shellfish. Slowly cooked in tomato and herbs. Served hot, usually with garlic toast.

Whole or cut squid cooked quickly on the grill. They remain tender and acquire a light smoky flavor. Dressed with a drizzle of raw olive oil.

A mix of small fresh fish, floured and fried. Crispy and flavorful, they are eaten whole. A traditional dish of simple but tasty seafood cuisine.

A generous selection of grilled fish and shellfish. Includes various types depending on the day's catch. Ideal for tasting a bit of everything.

A prized cut of beef, very tender and lean. Grilled or pan-seared to your desired doneness. It has a delicate flavor and a melt-in-your-mouth texture.