Ristorante Gallura

A complete selection of mixed appetizers chosen by the chef. Ideal for tasting various house specialties in one dish.

Prawn wrapped in fried kataifi pastry for a crispy texture. Served with a fresh citrus-flavored mayonnaise.

Whipped codfish presented in a cannolo shape. Accompanied by roasted sweet peppers and a garlic aioli sauce.

Zucchini flowers stuffed with a combination of soft cheeses and smoked salmon. A delicate and flavorful appetizer.

Octopus roasted to enhance its flavor, served on a bed of potatoes seasoned with fresh parsley.

Prized red tuna served with Wellington sauce. A dish that combines the flavor of the sea with a rich sauce.

Small octopuses (moscardini) and baby squids (puntillas) fried. Crispy and flavorful, typical of seafood cuisine.

Fritters made with sea anemones (orziadas), a delicacy with an intense sea flavor. Crispy outside and soft inside.

Rich seafood salad with squid and prawns, enhanced by fresh vegetables and sweet and sour onion. Dressed with Catalan sauce.

Finely julienned cuttlefish, served raw or lightly seared with fresh fruit, citrus, and mint for a refreshing touch.

Prized salad with slivers of muggin bottarga, crunchy celery, cherry tomatoes, and orange segments. A perfect balance between savoriness and freshness.

Mixed assortment of raw fish and crustaceans according to daily availability. The best way to savor the freshness of the sea.

Fresh oyster selected daily. Served raw naturally.

Prized variety of French 'Gillardeau' oyster, famous for its meatiness and sweet, nutty flavor.

Fresh sea truffles, intensely flavorful and savory mollusks, served raw.

Fresh Mediterranean sea urchin pulp. An explosion of marine flavor, sweet and savory.

Thin slices of raw sea bass seasoned with smoky notes of burnt lemon and aromatic Pantelleria capers.

Thinly sliced red tuna served with sweet caramelized onion and dried tomatoes for a contrast of flavors.

Raw red prawns, beaten or sliced, simply dressed with extra virgin olive oil, flaky Maldon salt, and aromatic pepper.

Thick cut of lightly smoked wild Sockeye salmon, served sashimi style.

Selection of raw crustaceans including sweet scampi and prized red prawns.

Trio of fish tartare: delicate sea bass, flavorful red tuna, and wild salmon. Served with light seasonings.

Wild Sockeye salmon tartare seasoned with fresh crème fraîche and lime zest.

High-quality Cantabrian anchovy fillets, classically served with butter curls and toasted bread.

Siberian caviar with a strong taste and pleasant texture. 10-gram portion.

Imperial quality Sevruga caviar, known for its small grains and aromatic flavor. 10-gram portion.

Prized Siberian hybrid Beluga caviar, with large grains and a buttery taste. 15-gram portion.

Fresh lobster linguine with sweet cherry tomatoes.

Artisanal pasta tossed with herbs, sea bass, zucchini flowers, and a sprinkle of bottarga for savoriness.

A refined first course that combines the sea flavor of crustaceans with the earthy aroma of black truffle.

Potato gnocchi or Sardinian gnocchi served with porcini mushrooms, grouper pulp, and sun-dried tomatoes.

High-quality spaghetti seasoned with the renowned Marceddi clams, a Sardinian specialty with a unique flavor.

Spaghetti served with a rich sauce of sea urchin pulp and anemones. A dish with a very intense sea flavor.

Artisanal short pasta seasoned with prawns, flavorful pistachio pesto, and topped with fresh burrata stracciatella.

Stuffed ravioli served with a delicate sea bass, lemon, tomato, and basil sauce.

A revisited classic Amatriciana prepared with seafood instead of cured meats, served with half paccheri.

Sea bass fillet cooked Mediterranean style with three types of tomatoes, olives, capers, and new potatoes.

Black cod (black hake) flamed with Vernaccia di Oristano wine and enriched with Taggiasca olives.

Catch of the day served with an autumnal accompaniment of porcini mushrooms and truffle.

Grilled sea bream, glazed with mustard and honey, served with a mixed salad.

Seared Black Cod fillet, served simply with parsley potatoes.

Abundant mixed fried fish and crustaceans, light and crispy.

Fresh catch of the day served with zucchini flowers, a grating of bottarga, and a hint of lemon.

Whole sea bass cooked in a salt crust to preserve its moisture and natural flavor. Price refers to kg.

Fresh boiled lobster served with raw tomatoes and red onions, oil and vinegar, Catalan style. Price per kg.

Fresh lobster prepared Catalan style with fresh vegetables and a light dressing. Price per kg.

Freshly grilled scampi to enhance their natural sweetness. Price per kg.

Large prawns caught with a basket trap, sautéed with garlic, oil, and chili pepper.

Prized European blue lobster or sea lion, available according to catch. Price per kg.

Prized red prawns served as preferred. Price per kg.

Assortment of raw seasonal fresh vegetables.

Potatoes cut and baked until golden.

Typical vegetable (turnip greens) sautéed in a pan with garlic, oil, and hot chili pepper.

Wild chicory cooked and sautéed in a pan or dressed with lemon (agro).

Agretti (monk's beard) blanched and lightly seasoned. They have a mineral taste and crispy texture.

Typical Sardinian dessert: a fried pastry raviolo filled with melted cheese, covered with honey and lemon zest.

Layers of crispy puff pastry alternated with pastry cream (grandmother's style), fresh raspberries, and white chocolate shavings.

A revisited classic tiramisu with selected local ingredients and choux pastry.

Creamy cheesecake served with salted caramel, berries, and crispy cinnamon crumble.

Chilled dessert with the flavor of Sardinian nougat, garnished with saba (grape must) reduced from Cannonau wine.

Small ice creams or sorbets served in the fruit shell, typical of the Amalfi coast.

Homemade ice cream with a unique combination of white mint, salted licorice, and ginger.

Refreshing green apple sorbet corrected with Calvados (apple cider distillate).

Classic homemade lemon sorbet, fresh and digestive.

Cup of fresh berries or wild strawberries.

Selection of fresh seasonal cut fruit.

Bread basket including 'Pane Carasau' (music paper), a very thin and crispy Sardinian bread.

The classic Italian espresso coffee.

Bottle of high-quality mineral water.