⚠️ Timetables, opening hours, prices and access conditions may change without notice, for reasons beyond our control (season, weather, decisions by operators, venues or local authorities). Before every trip, check the information with the relevant authorities and service providers.
Restaurant of chef Luigi Pomata, who comes from a Carloforte family, focused on fish and above all bluefin tuna, served raw or cooked. A safe bet for contemporary seafood cooking in the capital.
Official websiteluigipomata.com→Large beachside fish restaurant west of Cagliari, with a terrace over the sea. The catch of the day is displayed in a boat, with charcoal grills, eels, sea urchins in season and <em>burrida</em>, a Sardinian dogfish dish.
Official websitesacardigaesuschironi.it→A long-established table on the Carloforte seafront, traditionally opening from May, when the tuna fishing season begins. Tabarchino cooking in which local tuna is prepared in many ways; the Pomata family also produces preserves.
Official websiteristorantedanicolo.com→Fish restaurant on Piazza Sulis for nearly fifty years, with a veranda facing the sea. Grilled or pan-fried fish, pasta with prawns and <em>seadas</em> with eucalyptus honey; listed in the Michelin Guide.
Official websiteilpavone-ristorante.com→Fish and Mediterranean restaurant in Porto Faro, whose terrace looks towards the La Maddalena Archipelago. Open from April to October; a good stop before or after the boat to the islands.
Official websiteristorantelagritta.com→Small osteria in the centre of Mamoiada run by a couple and decorated with <em>mamuthones</em> masks. Local cooking with a modern twist, suckling pig, local vegetables, tasting menus and a fine selection of Mamoiada Cannonau.
Official websiteabbameleosteria.it→Restaurant set in a former mill, a few kilometres from the Sinis peninsula. Chef Ivan Matarese works with produce from the Gulf of Oristano and the interior; the name evokes the aroma of aged Vernaccia.
Official websiteristorantesumurruai.it→