Appetizers The Charcuterie Board: A sensory experience with a fine selection of local cured meats and pecorino cheese, harmoniously paired with a selection of seasonal oven-baked vegetables. Our First Courses: The Soul of Gallura Tradition. Pulilgioni: Delicate ravioli filled with ricotta, orange zest, and a hint of sugar, a combination of sweet and savory that enchants the palate. Chjusoni: Our semolina gnocchi, with the perfect consistency, topped with a rich sauce made with local sausage, a timeless classic of Sardinian cuisine. Zuppa Cuata or Zuppa Gallurese: A typical Gallura dish, composed of layers of stale bread, pecorino cheese, and meat broth, cooked in a wood-fired oven. Main Courses: Protagonists of the Table A tribute to the authentic flavors of our land, where tradition is masterfully expressed. Spit-Roasted Sardinian Suckling Pig: The icon of our cuisine, the suckling pig, tender on the inside and with a crispy rind, slowly cooked on a spit according to the most ancient Sardinian tradition. Roasted Sardinian Sausage: Our artisanal sausage, prepared with select meats and flavored with typical spices, roasted to perfection to bring out every nuance of flavor. The Sweet Conclusion: The Essence of Tradition and Freshness To round off your taste journey in style, we offer a finale that celebrates the sweetness and freshness of our island: Mirtamisu, a fresh reinterpretation of tiramisu, made with ladyfingers soaked in myrtle cream, mascarpone, and cow's milk ricotta. An irresistible dessert that combines sweetness and acidity for a unique experience! Sardinian Sweets Tasting: An assortment of our typical desserts, small pastry gems that encapsulate the history and most authentic flavors of the island. Lemon Sorbet: A refreshing and light interlude, ideal for those who want a delicate citrus note to end the meal.
A fresh combination of watermelon and Sardinian mozzarella, enhanced by the vivacity of yellow cherry tomatoes, the savouriness of capers and the spicy note of rocket. All harmonised by a light apple cider vinegar glaze, for an appetizer that is a true hymn to summer
An authentic journey through the flavours of Sardinia with the signature selection of Michelangelo Salis, our "Philosopher of Cured Meats". Meat from animals raised in the wild transformed into masterpieces of high-quality pork butchery. Composition of the Cutting Board: Sheep Mortadella Pork Coppa Wild Boar Sausage Wild Boar Sausage Asinara Wild Boar Cheek Sheep Ham Lard Cream
Price28,00 €
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First Courses à la Carte (Pasta religiously home-made by our pasta maker with ancient grain flours) (7)
Each culurgione is a small treasure chest of tradition, created with passion by our pasta maker. A soft heart of potatoes, pecorino and mint for a taste experience that tells the story of Sardinia.
Vegetarian with fresh tomato, extra virgin olive oil and basil24,00 €
Ravioli filled with a soft ricotta and spinach filling, served with the sweetness of confit cherry tomatoes and the aromatic chlorophyll of parsley. Perfect for those who love fresh, authentic flavors.
Pane Frattau is a typical Sardinian dish, based on corn carasau bread, tomato sauce and pecorino cheese, served with a poached egg, cooked at low temperature, which enriches the genuine and intense taste of this recipe suitable for those who follow a Gluten Free diet
The true taste of Sardinia with our Porcetto, cooked slowly and expertly on a spit, for succulent meat and irresistibly crispy skin. Served with baked potatoes
Sheep Stew with Cannonau. A Sardinian specialty where the tender meat is slowly cooked in fine red wine and flavored with myrtle leaves and dried tomatoes
Very tender beef cheek, slowly cooked in the prized Cannonau di Sardegna. A long braising process that releases deep aromas and makes the meat incredibly soft, a true triumph of flavour
A sensory experience: a tasting of 6 traditional Sardinian sweets with different fragrances, paired with the enveloping sweetness of a glass of Moscato di Sardegna
Nuts
Peanuts
Identity path on the territories, typicality and tradition of Sardinia12,00 €
S'Aranzada, an ancient island dessert of candied orange, honey and almonds. A taste experience amplified by the unexpected encounter with a velvety chocolate mousse.
Gluten
Milk
Price12,00 €
To be accompanied with a glass of Karallu 2016 wine from overripe cellar grapes7,00 €
A delicious combination of Sardinian flavours and tropical islands: white chocolate and lime mousse, served with a crunchy biscuit crumble, fresh mango jelly and an enveloping passion fruit sauce. A fresh and refined dessert that tells the story of Sardinian tradition and brings a touch of exoticism to your palate
Colli del Limbara IGT Cantina Addis Luras (SS) Grape variety: Blend of Vermentino and a small amount of native white grapes Pedra Lughente is the first Sardinian white wine to be refined in a granite tank, of the “Ghiandone” type from Monte Limbara, through a winemaking process that respects tradition but is aware of modern oenology.
Isola dei Nuraghi IGT Cantina Dessena Benetutti (SS) Grapes: Arvisionadu or Arvesiniadu is a very rare white grape variety from Sardinia. Its diffusion is limited to a few hectares between the municipalities of Benettutti and Bono. It is defined as a "Unicum", that is, a grape variety with no genetic correspondence
Cannonau DOC Cantine Surrau Porto Cervo - Arzachena (SS) Grape variety: Cannonau Grape variety: Cannonanu 100% Before bottling it rests in cement tanks and Slavonian oak barrels