Il Campidano

Basket of bread served at the table, ideal for accompanying dishes and 'making scarpetta' with the sauces.

Fresh mussels cooked in a pan with garlic, parsley, olive oil, and deglazed with wine. A flavorful classic of seafood cuisine.

Fresh anchovies floured and fried until golden. Crispy outside and tender inside, with an intense sea flavor.

Small octopuses slow-cooked in a rich tomato sauce. Tender and tasty, perfect for eating with bread.

Boiled octopus salad with diced potatoes. Dressed simply with oil, lemon, and parsley to enhance its freshness.

Whole langoustines cooked under salt. This cooking method preserves the natural sweetness and tenderness of the crustacean.

Very thin slices of raw sea bass, marinated with an oil and lemon emulsion. A light and refined starter.

Fresh salmon sliced thinly and marinated. Rich in flavor and buttery in texture.

Very fresh langoustines served raw. Enjoy them plain or with a few drops of lemon to appreciate their sweetness.

Fresh tuna hand-cut into small cubes and seasoned. A dish that enhances the quality of raw fish.

Fresh oysters served raw in their shells. Intense sea flavor, to be enjoyed plain or with lemon.

Thin slices of mullet bottarga served with crunchy fresh celery. A typical Sardinian starter that combines saltiness and freshness.

Long egg pasta dressed with mussels and cherry tomatoes (Pachino). Sweet flavor of tomatoes and savory flavor of seafood.

Spaghetti sautéed with clams, garlic, oil, and parsley. An iconic Italian first course, simple yet rich in flavor.

Spaghetti dressed with grated mullet bottarga. A dish with an intense and savory flavor, a Sardinian specialty.

A rich variation that combines the sweetness of clams with the saltiness of bottarga.

Spaghetti with a mixed seafood and crustacean sauce, often with a tomato base.

Long pasta served with lobster sauce and pieces of the crustacean. An elegant dish with a decisive flavor.

Linguine served with half a lobster on the plate, ideal for fully enjoying the crustacean's flesh.

Fresh egg pasta dressed with a delicate sea bass meat sauce.

Risotto creamed with a sauce made from langoustines, creamy and with a sweet and delicate flavor.

Risotto with mixed seafood, cooked in fish broth to absorb all the flavor of the sea.

Traditional Sardinian soup with fregula (semolina pasta balls), clams, and aromas of saffron and bay leaf. Warm and comforting.

Whole grilled calamari. Light and tender, with the typical smoky aroma of the grill.

Large prawns grilled, usually served in their shells to preserve their juices.

Mixed prawns and calamari coated in aromatic breadcrumbs and baked until crispy.

Fish with white and prized flesh, usually served grilled or baked.

Also known as branzino, it is a lean fish with a delicate flavor.

Turbot baked with a side of potatoes that absorb the fish juices.

Turbot fillet served with artichokes, a pairing that combines the delicacy of the fish with the decisive flavor of the vegetable.

Selection of various types of grilled fish and crustaceans.

Prized blue fish with firm and flavorful flesh.

Seafood with white, tender, and delicately flavored flesh.

Tuna steak, usually grilled or seared, keeping the inside tender.

Dish combining tender calamari and artichokes, often sautéed.

Whole sea bass baked under a salt crust, which keeps the fish moist and flavorful.

Boiled lobster served with a salad of tomatoes, red onion, and olive oil. Fresh and light.

The most prized of crustaceans, with sweet and firm flesh.

Fresh mixed seasonal vegetable salad.

Arugula and cherry tomato salad.

Fresh seasonal vegetables, cooked or raw depending on availability.

Simple arugula salad.

Boiled potatoes, usually dressed with oil and parsley.

Potatoes baked until golden.

Typical Sardinian dessert: a fried pastry raviolo filled with fresh cheese and covered with hot honey.

Assortment of traditional Sardinian dry pastries, often almond-based.

Classic spoon dessert with ladyfingers soaked in coffee and mascarpone cream.

Spoon dessert made with cream, milk, and sugar, with a soft and gelatinous consistency.

Cup of fresh forest berries (raspberries, blueberries, blackberries).

Selection of fresh seasonal fruit.

Prestigious white wine from the Capichera winery, from the Arzachena area.

Vermentino di Gallura DOCG, fresh and mineral.

Aromatic and fruity white wine, typical of Gallura.

White wine from late-harvested Vermentino grapes, complex and structured.