Eleonora d'Arborea

Very thin slices of raw sea bass marinated with fresh lemon juice and extra virgin olive oil. The fish has a soft texture and a delicate flavor enhanced by the lemon's acidity. A classic light and refined appetizer.

Prized red prawns served raw in thin slices. Characterized by a unique natural sweetness and a melt-in-your-mouth texture. Enjoyed plain or with a drizzle of oil to fully appreciate the taste.

Prized mullet roe (dried fish eggs) paired with a cream of cardoons. The intense and savory flavor of the roe contrasts pleasantly with the vegetal and slightly bitter taste of the cardoons. A typical appetizer with strong flavors.

Mixed boiled mollusks and crustaceans (like octopus, squid, prawns) dressed with oil, lemon, and parsley. Fresh, tender, and flavorful. Perfect for tasting different varieties of seafood in one dish.

Fresh tuna prepared with a marinade or dressing based on balsamic vinegar and soy sauce. A meeting of Mediterranean and Eastern flavors that gives the fish sweet and sour and umami notes. Meaty texture and decisive taste.

Raw salmon marinated with orange juice and zest. The citrus marinade degreases the fish and imparts a fresh and aromatic scent. Soft on the palate with a fruity aftertaste.

Salmon served with black truffle shavings or aroma. The combination creates an interesting contrast between the richness of the fish and the earthy aroma of the truffle. An elegant and fragrant dish.

Boiled scampi served with fresh tomatoes and onion, dressed with oil and vinegar. A fresh dish where the sweetness of the crustaceans meets the acidity of raw vegetables. Served cold or warm.

Fresh combination of sweet melon and cooked shrimp. A classic summer pairing that plays on the sweet-salty contrast. Light and refreshing.

A creative appetizer that combines the sweetness of figs with the intense saltiness of mullet roe. An explosion of contrasting flavors and textures. Ideal for those seeking unique tastes.

Raw tuna meat, finely chopped. Usually seasoned with oil, salt, and herbs to enhance its freshness. Firm texture and clean sea taste.

Fresh raw sea bass, finely chopped. A dish with a very delicate and refined flavor, with a soft texture. Perfect for appreciating the quality of the catch.

Raw red prawn tartare, prized for their sweetness and meatiness. A luxurious gastronomic experience, with an intense and sweet sea flavor. Melts in your mouth.

Raw salmon cut into cubes, tender and flavorful. Often seasoned with citrus or aromatic herbs. A starter rich in omega-3 with a captivating taste.

Renowned French oysters, elongated in shape and less fleshy, but with a balanced and refined flavor. Salty taste with hazelnut notes. Eaten raw directly from the shell.

Small white shrimp with thin shells. They have a sweet and delicate flavor. Often served raw or lightly blanched.

Red variety of gobbetti shrimp, slightly more prized and flavorful. Sweet taste and tender texture. Ideal for raw crustacean lovers.

Prized crustaceans with white and sweet flesh. Served raw or simply cooked to preserve their delicate flavor. To be shelled and enjoyed.

Bivalve mollusks with a very intense and iodized sea flavor. They have a firm and chewy texture. A true delicacy for raw seafood lovers.

Selection of various bivalve mollusks. "Fasolari" (large and red), "canestrelle" (small scallops), and "cuori di mare" offer different nuances of saltiness and sweetness. Served raw.

"Cozze pelose", a prized and flavorful variety typical of the Mediterranean. More consistent flesh and more intense flavor than common mussels. Excellent raw or lightly blanched.

Local sea urchin pulp, bright orange in color. Unmistakable sea flavor, both iodized and sweet. A delicacy to be enjoyed with a spoon or on bread.

A complete tasting journey that includes a selection of raw, cold, and hot seafood appetizers. Ideal for sampling the house specialties in a single order. Varied and abundant.

Clams sautéed in a pan with oil, garlic, parsley, and deglazed with white wine. Served with their flavorful sauce. To be accompanied by toasted bread for dipping.

Fresh mussels opened in a pan with herbs, usually pepper and parsley. Simple and tasty, with all the flavor of the sea. Served hot in their cooking liquid.

Squid delicately steamed to keep them tender, enhanced by a dusting of mullet roe. The sweetness of the squid pairs with the saltiness of the roe.

Hot flan based on swordfish and Sardinian pecorino cheese. A rich and flavorful appetizer that combines the flavors of the sea with the decisive flavors of the Sardinian hinterland.

Small floured octopuses, fried until golden and crispy. Tender inside and flavorful. A classic and delicious seafood snack.

Small octopuses cooked in a sauce with tomato, garlic, and herbs. Tender and juicy, served with their thick red sauce. Perfect with toasted bread.

Shrimp sautéed in a pan and deglazed with Vermentino wine, a typical Sardinian white. The wine imparts a fruity and slightly acidic aroma that enhances the sweetness of the shrimp.

Large prawns (mazzancolle) fried or pan-seared until golden, served with artisanal mayonnaise. Crispy outside and tender inside. A delicious and rich dish.

Mussels opened in half shell, covered with seasoned breadcrumbs and baked. Crispy and flavorful crust over a juicy mollusk.

Fried zucchini flowers stuffed with a delicate filling of turbot and prawns, then cooked (often fried or baked). A refined appetizer that combines vegetables and prized fish.

Steamed white shrimp served on a bed of fresh arugula and dressed with lemon. A light, fresh, and aromatic dish, ideal for those seeking delicate flavors.

Small cuttlefish coated in breadcrumbs and baked. Very tender and flavorful, with a pleasant crispy texture on the surface.

Classic Italian appetizer with slices of aged cured ham served with sweet melon. The perfect balance between the saltiness of the cured meat and the fresh sweetness of the fruit.

Platter of cured ham paired with Sardinian pecorino, a hard sheep's cheese with a strong flavor. A rustic starter that celebrates the flavors of the land.

Slices of cured ham accompanied by fresh and juicy Campana buffalo mozzarella. A rich and milky combination, much loved in Italy.

Creamy spread of Sardinian pecorino cheese served with olives and "Corallina" salami. A dish with strong and savory flavors, ideal for spreading on bread.

Medium-aged Sardinian sheep's cheese served with fresh pears and honey. The sweetness of the fruit and honey perfectly balances the saltiness of the cheese.

Fried zucchini flowers stuffed with melting mozzarella and a fillet of salted anchovy. Crispy outside, soft and flavorful inside. A classic traditional appetizer.

Mixed selection of meat, cheese, and vegetable specialties, both cold and hot. An excellent way to taste various typical inland products in a single dish.

Rice cooked slowly until creamy, seasoned with sweet zucchini flowers and tender shrimp. A delicate and colorful first course with harmonious flavors.

Long pasta served with half a lobster (or pulp) and cherry tomatoes. The sauce is rich with the flavor of the crustacean. A luxurious, spectacular, and flavorful dish.

Homemade stuffed pasta with a heart of potato and grouper, flavored with fresh mint. An original combination that blends the sweetness of the filling with the freshness of mint.

Large macaroni served with a sauce of amberjack fish and cherry tomatoes. The pasta holds the flavorful sauce well. Authentic Mediterranean taste.

Spaghetti seasoned with oil, garlic, and abundant grated mullet roe. A simple dish but with an extremely intense and savory sea flavor. Typical of Sardinian cuisine.

Soft potato gnocchi served with a seafood dressing (clams and prawns) enriched by the precious aroma of white truffle. A sophisticated dish that combines sea and land.

Classic Italian dish: spaghetti sautéed with "vongole veraci" (clams), oil, garlic, parsley, and chili pepper. Pure and simple sea flavor. To be enjoyed piping hot.

Risotto with mixed seafood (mussels, clams, prawns, squid). Cooked in fish broth for an intense flavor. Creamy and rich in ingredients.

Risotto prepared with a cream made from scampi, which gives the dish a pinkish color and a sweet, delicate crustacean flavor. Very elegant and refined.

Long pasta dressed with raw sea urchin pulp. A dish with a very strong and unique iodized flavor, creamy and sweet. A true delicacy for connoisseurs.

Thin egg pasta served with prized White Sicilian prawns and black truffle shavings. A combination of noble ingredients for an exclusive flavor.

Typical Sardinian hand-woven pasta resembling an earring, with a chewy texture. Dressed with fresh pesto and swordfish cubes. A revisited traditional dish.

Small toasted semolina pasta spheres (fregola) cooked like risotto with mixed crustaceans. Rustic and intense sea flavor, typical of Sardinia.

Large macaroni seasoned with sweet red prawns, pistachio granella, and saffron. A complex and aromatic dish that combines sweetness, crunchiness, and the spicy aroma of saffron.

Turbot fillet covered with thin potato slices and baked. The potatoes become crispy while protecting the delicate fish meat. Tasty and tender.

Baked turbot variation covered with sliced zucchini. Lighter and more vegetal than the potato version. Delicate flavor.

Whole sea bass cooked under a thick crust of sea salt. This cooking method keeps the fish incredibly moist and flavorful without added fat. Served filleted.

Monkfish (anglerfish), a fish with firm flesh similar to lobster, baked with potatoes and cherry tomatoes. A succulent and rich dish.

Large grilled prawns (mazzancolle). The heat of the fire enhances the sweet flavor of the crustacean and adds a smoky note. Simple and delicious.

Scampi opened and grilled. Quick cooking preserves the sweetness of the white meat, enhancing it with the flavor of the grill. To be enjoyed hot.

Selection of fresh fish of the day, usually cooked baked, grilled, or "acqua pazza" style. The price refers to the portion of the available catch.

Tuna steak quickly seared, coated in sesame seeds, and dressed with balsamic vinegar. Crispy outside and raw (pink) inside. Intense flavor and pleasant texture.

Gilt-head bream fillet cooked with Vernaccia wine (local white) and Sardinian olives. The wine imparts a particular aroma that pairs well with white fish and flavorful olives.

Classic mixed fry of calamari rings and prawns, floured and fried. Golden, crispy, and dry. Enjoyed with a squeeze of lemon.

Mixed fry of small, small fish (paranza), served whole and fried crispy. A flavorful and traditional dish, often eaten with hands.

Whole squid cooked on the grill. The cooking enhances the sea flavor and leaves the meat tender with a slight smoky taste. Dressed with oil and lemon.

Thick-cut fillet of beef sirloin, served with a creamy green peppercorn sauce. The meat is juicy and the sauce adds a spicy and aromatic note.

Grilled beef slices dressed with glaze or quality balsamic vinegar. The sweet and sour taste of the vinegar enhances the saltiness of the red meat.

Prized cut of Danish beef, known for its extreme tenderness. Usually cooked grilled rare or medium. Melts in your mouth.

Chicken stewed with Vernaccia wine and olives. A flavorful and aromatic main course, where the white meat absorbs the aromas of the wine and olives.

Very thin slices of raw beef served with fresh arugula and Grana cheese shavings. A classic cold dish, light and nutritious.

Sardinian "Porceddu", slow-roasted suckling pig. The skin becomes crispy (rind) while the meat remains tender and flavorful. A signature dish of Sardinia.

Roasted lamb meat, typically baked or spit-roasted. Intense and characteristic flavor. Highly appreciated in traditional local cuisine.

Beef strips quickly sautéed with cherry tomatoes and fresh arugula added at the end. A quick, fresh, and tasty dish.

Leafy green vegetables sautéed in a pan ("ripassate") with garlic and oil. Slightly bitter flavor and soft texture. An excellent side dish for meat.

Potatoes cut into pieces and roasted in the oven with rosemary. Golden outside and soft inside. The classic side dish par excellence.

Potato sticks fried in hot oil. Crispy and salty. Liked by everyone.

Mixed grilled seasonal vegetables (zucchini, eggplant, peppers). Dressed with oil and parsley. Light and flavorful.

Fresh raw vegetables (celery, carrots, fennel) cut into sticks, served with a small bowl of oil, salt, and pepper (pinzimonio) for dipping. Fresh and crunchy.

Fresh salad with lettuce, tomatoes, carrots, and other raw vegetables. Dressed as desired with oil and vinegar. A light side dish that cleanses the palate.

Fresh and soft frozen dessert with lemon flavor. Refreshing, digestive, and thirst-quenching. Perfect for ending a fish meal.

Sorbet variation prepared with mandarin juice. Sweeter and more aromatic than lemon, with a pale orange color.

Dessert made of layers of crispy puff pastry alternated with pastry cream or chantilly. Often decorated with powdered sugar. Pleasant contrast between crispy and creamy.

Fresh and soft spoon dessert, similar to ice cream but airier. Flavored with chopped or caramelized almonds. Sweet and crunchy.

Famous Sardinian dessert: a fried pastry ravioli filled with melted fresh pecorino cheese, served hot and drizzled with honey. A unique combination of sweet and savory flavors.

Spoon dessert based on cream, sugar, and gelatin. Trembling and velvety consistency. Often served with berry sauce, caramel, or chocolate.

Custard pudding made with eggs and milk, cooked in a water bath, with a layer of liquid caramel on top. Soft, sweet, and smooth texture.

Chocolate cake served warm, with a soft, molten center that flows out when cut. Intense cocoa flavor. A treat for chocolate lovers.

Creamy and refreshing artisanal ice cream. Available in various classic cream or fruit flavors.

Dessert of thin rolled pastry filled with apples, raisins, pine nuts, and cinnamon. Served warm, often accompanied by cream or ice cream. Spiced and comforting.

Famous layered Italian dessert: ladyfingers soaked in coffee, alternated with a mascarpone and egg cream, dusted with bitter cocoa. Creamy, sweet, and energizing.