Sandalia

Thin slices of raw tuna dressed with fresh ginger and lime. Green apple adds crunch and acidity, balanced by the cheese cream. A fresh and aromatic appetizer.

Thinly sliced raw swordfish served with a sweet and sour pomegranate sauce. Accompanied by flavored goat cheese and a crispy savory shortcrust base.

Raw salmon, knife-cut and dry-cured with orange aromas. Garnished with fresh sprouts for a delicate texture.

Pieces of amberjack fish dusted with sweet paprika. Served with a sweet carrot puree and cooked melon. Camote (sweet potato) adds a crunchy touch.

Gently cooked tuna to remain tender, served with the classic Catalan dressing. Includes sweet onions, fresh tomatoes, and crisp celery.

Fish fillet with a decisive flavor, dressed with aromatic pink peppercorns. A simple preparation that enhances the taste of the sea.

Tender baby octopuses offered in two variations: fried in a light batter (tempura) or stewed in tomato sauce (guazzetto).

Fresh mussels cooked in a pan with garlic, parsley, white wine, and pepper. A classic seafood dish rich in flavorful broth.

Prized mollusks au gratin or seared, served on a Parmigiano Reggiano cheese fondue. Accompanied by salicornia (sea asparagus) for a saline note.

A selection of cooked seafood appetizers, varying based on the catch of the day. Ideal for tasting different house specialties.

Assorted raw seafood platter. Includes very fresh crustaceans and mollusks served plain.

Seafood salad marinated in lime juice and spices, typical of South America. Contains swordfish, seafood, and sweet plantain.

French oyster aged in ponds (claire). It has a savory and iodized taste that directly recalls the sea.

Oyster aged longer, with firmer flesh and a taste that tends towards sweet, less salty than the classic.

Special oyster with a greenish color due to the algae it feeds on. It has a characteristic slightly bitter aftertaste.

Oyster selected for its superior quality. The flesh is very fleshy and crunchy, with a rich and persistent flavor.

A very prized and rare oyster, farmed at low density. It has an intense flavor that lingers in the mouth.

Creamy rice cooked with fish broth and prized red prawns. Mantecato with a truffle cream for an earthy and sophisticated aroma.

Thick pasta dressed with fresh tuna, asparagus, and cherry tomatoes. A flavorful and colorful dish.

Long pasta served with half a lobster in its shell and tomato sauce. The lobster meat is sweet and firm.

Typical Sardinian pasta similar to couscous but larger, toasted and cooked like risotto. Dressed with mixed seafood.

Spaghetti dressed with sea urchin pulp, with a very intense iodized flavor. Paired with seasonal vegetables of your choice.

Traditional Sardinian ravioli filled with potatoes and mint, here enriched with crustaceans. Served with a creamy tomato sauce and dried fish roe (bottarga).

Ring-shaped pasta served with amberjack fish, delicate zucchini flowers, and saffron. A final sprinkle of bottarga for a savory touch.

Croaker fillet simply cooked with aromatic herbs and citrus. Delicate and fragrant white meat.

Croaker fish served Mediterranean style with baked tomatoes, flavorful olives, and capers.

Whole fish cooked under a crust of coarse salt which preserves moisture and natural flavor. Price refers to weight (per 100g).

Turbot fillet covered with thin slices of crispy potatoes and zucchini. Baked.

Red mullets (fish with a strong flavor) cooked quickly and lightly. Served on a sweet pea cream with the crunch of almonds.

Boiled lobster served with red onion, tomato, and oil. A fresh and refined dish. Price refers to weight (per 100g).

Assortment of grilled fish and crustaceans. Includes fish fillet, prawns, langoustines, and squid.

Rich soup with mixed fish, shellfish, and crustaceans in a flavorful tomato broth. To be enjoyed with toasted bread.

Thinly sliced potatoes baked until crispy.

Fresh seasonal raw vegetables, dressed with oil and vinegar.

Asparagus gently steamed to maintain color and nutritional properties.

Leafy green vegetable with a slightly bitter taste, boiled and then sautéed with garlic and chili pepper.

Assortment of vegetables such as zucchini, eggplant, and peppers grilled.

Simple and fresh salad, ideal to accompany main courses.

Bread basket including typical Sardinian Carasau bread (thin, crispy sheets), homemade bread, and grissini.

Small chocolate cake served warm, often with a soft, molten center.

Traditional Sardinian dessert: a large fried pasta ravioli filled with fresh cheese and covered with hot honey.

Famous Italian layered dessert with coffee-soaked ladyfingers, mascarpone cream, and cocoa.

Fresh cheese cake on a biscuit base. Served with your choice of toppings (e.g., berries, chocolate).

Famous Italian layered dessert with coffee-soaked ladyfingers, mascarpone cream, and cocoa.

Spoon dessert similar to ice cream but softer and creamier, served at a negative temperature but not frozen.

Frozen fruit and water-based dessert, refreshing and light. Sgroppino is a liquid variation with lemon sorbet and vodka.

Large platter of mixed fresh fruit, local and exotic, cut and presented scenographically.

Assorted selection of house desserts, ideal for tasting different specialties. Minimum two people.

Bottled water, still or sparkling.

Italian espresso, short and strong.

Hot drinks for the end of the meal.

Non-alcoholic carbonated drinks such as cola or orange soda.

Classic Italian beer, generally a light and refreshing lager.