A couple's menu that unfolds through authentic flavors that bring the essence of the sea to life. 6 finger foods with 3 different flavors (two fingers of each flavor). - 2 fingers with fried, powdered octopus tentacles served on a cream of squid ink potato and fresh stracciatella cheese; - 2 fingers prepared with a fresh and refined marinated swordfish tartare, crunchy pomegranate, and a heart of lemon gelato; - 2 fingers with premium tuna sashimi marinated in teriyaki sauce, wakame seaweed, chopped pistachios, savory drops, and a creamy soy mayo.
Signature Eggplant – Eggplant, Burrata Cheese Drops, and Confit
Melanzana d’Autore – Melanzana, gocce di burrata e confit
A dish that celebrates tradition with a gourmet twist: double-cooked eggplant. First, it's slowly baked with unpeeled garlic and thyme, then coated in a crispy egg and breadcrumb coating. Served with confit cherry tomatoes and drops of burrata, for the perfect balance of flavor and tenderness.
A fried, powdered octopus tentacle with a crispy exterior and a tender center, served over a creamy potato and squid ink soup. Fresh stracciatella cheese adds a soft delicacy, and Pula cherry tomatoes add a sweet and tangy note. The finishing touch? A nest of crispy kataifi pastry.
A soup of tasty mussels from the Sardinian Sea served with cherry tomatoes and herbs from the gulf, a fragrant base of fruity EVO oil, garlic, chilli pepper and basil leaves to give a typically Mediterranean note.
Song of the Sirens - Frègula with sea delicacies(2)
Canto delle Sirene - Frègula alle prelibatezze del mare(2)
Traditional Sardinian fregola meets a refined seafood mix, slowly prepared and shaded with Vermentino. A first course as seductive as the voices of mythical sea creatures that are impossible to resist.
Mare Nero – Cuttlefish ink culurgiones with king prawns (2)
Mare Nero – Culurgiones al nero di seppia con gambero reale(2)
A refined reinterpretation of the classic culurgiones. Cuttlefish ink pastry and a surprising filling inspired by the flavors of the sea. Topped with a light datterino tomato sauce, fresh samphire adds a salty, crunchy touch, and an elegant king prawn that enhances the dish with its delicacy.
Handmade culurgiones according to the traditional, ancient Ogliastra recipe. Fresh pasta filled with potatoes, pecorino cheese, and mint, served with tomato sauce, grated pecorino cheese, and basil.
Sea gold. Spaghetti with sea urchins (2) if available
Oro del mare. Spaghetti ai ricci(2) se disponibili
A must-try. Gragnano PGI spaghetti tossed with Mediterranean sea urchin pulp and finished with a light sprinkling of chopped parsley to enhance the seafood flavor. A deeply distinctive dish.
Pietro's Inspiration - Chef Pietro's First Course (2)
L’Ispirazione di Pietro - Primo piatto dello Chef Pietro (2)
A first course born from the chef's creativity and the finest seasonal ingredients available on the market. A different dish every day, designed to surprise the palate with original combinations and authentic flavors. Let your culinary creativity guide you and enjoy a unique experience, always different.
Barbagia Trails – Maccarones de busa and Lamb Ragù
Sentieri di Barbagia – Maccarones de busa e ragù d’agnello
Traditional maccarones de busa meet a rich, slow-braised lamb ragù, topped with a Cannonau reduction. Intense, enveloping aromas for a first course that speaks to the strength of Sardinia and the nobility of its traditions.
A classic dish reinterpreted with a seafood twist: Gragnano paccheri wrapped in a creamy egg and pecorino sauce, enriched with select seafood. A surprising combination for a bold and refined flavor.
Autumn in Porto Paglia(1)Sea-seared tuna on pumpkin cream
Autunno a Porto Paglia(1)Tonno scottato su crema di zucca
A perfectly seared tuna fillet, nestled in a creamy pumpkin stew with a sweet and enveloping flavor. To complete the dish, a sprinkling of toasted almonds with thyme and salt flakes creates an aromatic and crunchy contrast that enhances the flavor.
Intramontabile(1) - Frittura di calamari e gamberi
Crispy fried calamari and shrimp, prepared according to tradition but with a contemporary twist: served with a wasabi mayonnaise that enhances the flavor of the fish and gives the dish a fresh, tangy note. A Mediterranean-Asian encounter, perfect for finger-food!
Our Catch of the Day celebrates absolute freshness and seasonality, bringing to the table the finest fish selected daily by our chef. Prepared with simplicity and respect, it enhances the authentic aromas and flavors of the Mediterranean.
Fine Angus picanha steak, perfectly cooked and seasoned with a delicate rosemary-infused butter. Served with a fresh and vibrant tropical salad that combines the exotic flavor of caramelized pineapple, the crunch of cucumber, and the sweetness of ripe tomatoes. A surprising mix.
3 Scottish scampi, 3 red prawns, 3 natural oysters, from Tortolì or another French variety, Fish carpaccio served with exotic fruit and imaginative jellies
6 Scottish langoustines, 6 red prawns, 6 natural oysters, Tortolì or other French varieties, 6 sashimi, 1 sea bass tartare. Exotic fruit and creative jellies.
Sea bass tartare (1) (2) pomegranate and lemon ice cream
Battuta di Ombrina (1) (2) melagrana e gelato al limone
A fresh and refined marinated meagre tartare, carefully crafted to enhance its delicacy and texture. The slightly salty flavor of the fish meets the sweet acidity of the pomegranate, creating a lively and surprising contrast. A center of lemon ice cream completes the dish, adding a refreshing citrus note.
Tuna Sashimi(1)(2) pg teriyaki, pistachios and wakame seaweed
Sashimi di Tonno(1)(2) p.g. teriyaki, pistacchi e alghe wakame
Premium tuna sashimi marinated in teriyaki sauce that enhances its softness and umami flavor. Served with sea-salty wakame seaweed and crunchy pistachio crumbs, flavorful drops that create intriguing contrasts. A creamy soy mayonnaise provides an enveloping finish.
A refined cube of select beef tartare, naturally processed to enhance its purity and tenderness. Enriched with a delicate mustard and honey emulsion and a rich Lambrusco reduction for an enveloping flavor. Topped with crispy, dehydrated and caramelized Tropea onions, it adds an aromatic touch and a surprising texture.
Potatoes cut skin-on and expertly fried until golden brown. A delicious side dish, perfect for sharing or as an accompaniment to any dish. Serving suggestion: eat them with your hands.
Fragrant potato wedges, baked until perfectly golden and seasoned with fresh rosemary. A flavorful side dish, ideal for adding a touch of authenticity and aroma to any dish.
An explosion of freshness: crunchy mixed salad, sweet Pula tomatoes and fresh garden produce selected daily, for a light, colourful and flavourful side dish.
The classic Italian dessert comes to life before your eyes: ladyfingers dipped in hot coffee, a velvety mascarpone cream made on the spot, and a dusting of bitter cocoa. A surprising and delicious finish.
Crispy layers of puff pastry assembled on the spot with a delicate Bourbon vanilla cream and fresh berries. A fragrant and enveloping dessert, prepared on the spot to deliver maximum flavor and lightness in every bite.
A golden jewel of Sardinian tradition, Seada is a fragrant dessert filled with melted cheese, served warm and garnished with your choice of quality Sardinian honey or a dusting of sugar. An authentic journey through the flavors of the island.
Italy - IPA - 5.2% Vol Golden color with amber reflections Aroma: balance between the hoppy note and caramelized malt Fruity, herbaceous taste with citrus notes - IBU 32
Italy - Bock - 7.2% Vol Amber color with bronze reflections Structured aroma with notes of candied fruit, cocoa and caramel - Soft and full taste, notes of caramel and licorice - IBU 24