Menu

Typical Sardinian cured meats and cheeses

Raw seafood crustaceans and molluscs

Sardinian nachos and typical sauces

Tomato Sauce, Buffalo Mozzarella

Tomato Sauce, Pantelleria Capers, Cantabrian Anchovies

Fior di Latte Mozzarella, Mortadella and Burrata

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.

Mussels with spicy tomato with bread crust

Ricciola carpaccio and oriental sauce

Our daily selection varies depending on the availability of the catch. Our preparations range from raw, marinated, fried and traditional. A little journey through the sea of Alghero with international influences.

Meat ravioli with Grananglona cream cheese

Culurgiones with tomato and pecorino cheese

Linguine pasta with clams and bottarga

Pasta with potatoes and mussels

Seafood fregula

Tagliolini with shrimp and citrus aroma

Slow-cooked pork cheek with potato mash

Slice of tuna with bean and onion salad

Slice of ricciola with pan-seared salad and colatura di anchovies

Alghero-style red mullet, fresh tomato sauce, Taggiasca olives and olive oil carasau crumble

Roasted Octopus with Potatoes and agliata Sauce

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

Typical Maloreddus Pasta with tomato

Hamburger with baked potatoes

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

Mix salad

Roast potatoes

Tomatoes and burrata cheese

Fresh Salad of Shepherd’s Ricotta, Tomatoes, and Oristano Bottarga

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 Mousse

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