- Menu -
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“Moments designed to slow down, savor and enjoy every part of the day.”
Cheese
18
Selection of Sardinian cheeses with fruit mostarda and carasau bread.
Charcuterie
22
Tasting of Sardinian cured meats.
Oven & Field Potatoes
10
Rustic Sardinian potatoes, oven-roasted or fried with rosemary.
Stuzzichini
15
Fried zucchini flowers, artichokes in oil and fava beans.
Bruschetta
13
Rustic bruschetta with datterini, stracciatella and basil.
Caesar Salad
15
Romaine lettuce, chicken in panko crust, toasted bread croutons, Parmigiano Reggiano and Caesar dressing.
Garden-Fresh Colors
18
Camona cherry tomatoes, cucumbers, red onion, Bosana olives, fresh oregano, lemon and true cheese.
Citrus Mist
20
Fennel and summer orange salad with Bosana olives, smoked grouper and orange-honey-balsamic dressing.
Beyond the Green
15
Quinoa with avocado, mango, grilled prawns and a lime - honey dressing with extra virgin olive oil.
Black Kale
18
Black kale with green apple, raisins, pine nuts, honey and Sherry vinegar.
Spaghetti
18
Spaghetti with red datterino tomato sauce and fresh basil.
Caprese
20
Sardinian Camona tomatoes with burrata, fresh basil, oregano and fennel oil.
Crust on the Coast
20
Rustic bread with red and yellow datterino tomatoes, red onion, cucumbers, Bosana olives and Olbia mussels.
Bittersweet
20
Pinsa with figs, Parma prosciutto, arugula and honey.
Crudité
30
Red prawn, tuna, smoked salmon, Cugnana oysters, avocado and strawberries.
Service and cover charge: € 5
“The culmination of a day’s journey, where each bite honors the land and its rhythms.”
Our Garden
“Where the earth speaks softly, and every leaf tells a story. From soil to soul, each plant is chosen with care and prepared with gratitude.”
Smoked Eggplant Reverie
20
Smoked eggplant, Camona tomatoes, buffalo stracciatella, wild oregano, rosemary oil.
Celeriac Wrapped in Silence
20
Grilled celeriac in parchment, pea and Montele saffron cream, hint of licorice.
Golden Threads of Zucchini
18
Spaghetti, sautéed zucchini, cured egg yolk, aged pecorino, Sichuan pepper.
Beetroot Velvet
22
Carpaccio-like beetroot cream, Ovinfort cheese, aged balsamic vinegar.)
Garden Tomatoes, Bare and Bright
19
Cold gazpacho of Camona, cherry and cherry tomatoes, cucumber, leaf sorbet, rosemary bread crumble.
Carrots in Bloom
22
Black, yellow and red carrots, carrot cream, vegetable jus, vanilla, herb sponge.
Our Soil
“Where roots run deep in tradition and the past is held with care. From pasture to plate, each ingredient reflects the richness of the land.”
Beef Ritual
28
Knife-cut rump, chicory, quail eggs, fried capers, lemon-anchoïade citronette.
Rosé Veal Whisper
22
Rosé veal, creamy tuna sauce, red onions, green beans, capers.
Impressions of Pork Ravioli
27
Smoked ricotta and spinach ravioli, fresh sausage sauce, pecorino cream, wild fennel.
Sheep Beneath the Embers
30
Fregula with sheep ragù, saffron, carrots and jus.
Lamb Cut Interlacing
34
Lamb rack, lemon béarnaise sauce, spinach, grapes, pine nuts, crispy Jerusalem artichoke.
Quail in the Fading Light
38
Stuffed quail with figs, lardo and walnuts, crispy leg, black truffle purée, quail jus.
Our Seaside
“Where the sea draws near in silence, leaving behind traces of light, salt, and depth. Each dish is born from a dialogue between water and earth, between waves and roots, between what remains and what transforms.”
Octopus in Two Voices
26
Double-cooked octopus, potato and lemon cream, Bosana olives, confit cherry tomatoes, salicornia, purple potatoes.
Cuttlefish in Clear Silence
24
Raw and fried cuttlefish, Jerusalem artichoke cream, sautéed shiitake mushrooms.
Entwined Sea Urchins
26
Cold spaghetti dressed with sea urchin, finely diced celery and Cabras mullet bottarga.
Clams Under Salt
25
Homemade potato gnocchi, various clams, bottarga cream, garlic oil, chili.
Turbot on the Smoke Line
34
Grilled turbot fillet, beurre blanc, dill, roasted Jerusalem artichoke.
Tuna in Gentle Contrasts
32
Bluefin tuna tataki, meat jus, aioli, herb crumble, caramelized onion.
Service and cover charge: €5
“Where silence settles, and flavors echo softly. A closing chapter that comforts and completes, with grace and lightness.”
Tiramisù
10
Our signature Sardinian savoiardi with mascarpone cream, tonka bean and coffee.
Chocolate
10
70% dark chocolate mousse, white chocolate crumble and milk chocolate–berry gelato.
Seadas
10
Traditional Sardinian dessert: crispy pastry shell filled with fresh cheese, served with thistle honey or a dusting of sugar.
Sardinian Pastries and Ice Cream
12
Sardinian pastries and biscuits with zabaione ice cream and Vernaccia.
Strawberries
12
Strawberry salad with herb sponge cake, milk jelly and basil gelato.
Fruit Salad
12
Seasonal fresh fruit salad with wild berry coulis and sour cream gelato.