Menu Cena

Carasau bread with roast Casizzolu - a pear shaped cheese of stretched curd and Sardinian cow's milk, still hand-formed by the last keepers of an ancient craft in the Montiferru-with pear and walnut

Roast-Beef with yogurt sauce, rocket and Grananglona cheese - long-aged sheep's milk pecorino from Anglona, made using Grana Padano techniques

From the oak woodlands of Villa Grande comes a dry-cured ham of free-range heritage — joined by farmer's sausage, Mustela (salt-cured loin), whipped lard and house-made Coppa. The cheese selection tells its own story: Casizolu del Monti Ferru, a hand-shaped stretched-curd treasure; raw milk Fiore Sardo, cave-aged 12 to 18 months under Slow Food protection; the silky, lactic Casu Axedu; Ovifort, a sheep's milk blue; and Sardinian Ricotta finished with local honey.

Raw seafood crustaceans and molluscs

Mussels with spicy tomato with bread crust

Ricciola carpaccio and oriental sauce

Raw prawns with seasonal fruit coulis

Catalan-style lobster with cherry tomatoes and red onion

Tuna tartare with cherry tomatoes and burrata

Traditional Sardinian ricotta culurgiones with meat sauce and Grananglona cheese cream

Fresh pacchero pasta with lobster and fresh cherry tomatoes

Linguine with clams and bottarga

Pasta with potatoes and mussels

Fregula in a seafood broth

Tagliolini with shrimp and a hint of citrus

Slow-cooked pork cheek with potato mash

Slice of tuna with tuna sauce, bean and onion salad

Catch of the day fillet with sautéed lettuce and anchovy colatura

Algherese-style catch of the day fillet with fresh tomato sauce, Taggiasca olives and olive Carasau bread crumble

Roasted Octopus with Potatoes and agliata Sauce

Grilled seafood with prawns, langoustines, fresh octopus, catch of the day and sauces

Roasted seasonal vegetables with Sardinian helichrysum oil, a wild Mediterranean herb, abundant throughout Sardinia

Mix salad

Roast potatoes

Tomatoes and burrata cheese

Buffalo mozzarella Caprese salad

Typical Maloreddus Pasta with tomato

Hamburger with baked potatoes

Tomato Sauce, Buffalo Mozzarella

Tomato Sauce, Pantelleria Capers, Cantabrian Anchovies

Typical Alghero dessert made with milk cream, sugar and fresh lemon

Tiramisu made according to Sardinian tradition, with Sardinian Savoiardi and coffee, creamy mascarpone and a dusting of cocoa

Catalan Cream

Our chef creates a new dessert daily. Ask our team about today's special.

Cheese selection with artisanal fruit preserves (made to share)