Menu Pranzo
PINSA
Ancient Roman flat bread , slow - fermente d for up to 72 hours. Crispy outside, soft a n d airy inside.
Margherita - Salsa di Pomodoro, Mozzarella di Bufala
Tomato Sauce, Buffalo Mozzarella
16 €
Napoli - Salsa di Pomodoro, Capperi di Pantelleria, Acciughe del Mar Cantabrico
Tomato Sauce, Pantelleria Capers, Cantabrian Anchovies
18 €
Mortazza - Mozzarella Fior di Latte, Mortadella e Burrata
Fior di Latte Mozzarella, Mortadella and Burrata
20 €
ANTIPASTI
STARTERS
Carasau con Casizzolu arrosto ed insalata di pere e noci
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
16 €
Roast-beef con salsa yogurt, rucola e Grananglona
Roast-Beef with yogurt sauce, rocket and Grananglona cheese - long-aged sheep's milk pecorino from Anglona, made using Grana Padano techniques
16 €
Gran Tagliere con Selezione di salumi e formaggi tipici sardi
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.
30 €
ANTIPASTI DI MARE
SEAFOOD STARTERS
Cozze all’arrabbiata con crostone di pane
Mussels with spicy tomato with bread crust
16 €
Carpaccio di ricciola e salsa orientale
Ricciola carpaccio and oriental sauce
18 €
Gran Tour del nostro mare
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.
35 €
PRIMI PIATTI
FIRST COURSES
Ravioli al sugo di carne con salsa di Grananglona
Meat ravioli with Grananglona cream cheese
18 €
Culurgiones al pomodoro e pecorino
Culurgiones with tomato and pecorino cheese
16 €
Linguine con vongole e bottarga
Linguine pasta with clams and bottarga
24 €
Pasta con patate e cozze
Pasta with potatoes and mussels
15 €
Fregula in guazzetto
Seafood fregula
25 €
Tagliolino con gamberi al profumo di agrumi
Tagliolini with shrimp and citrus aroma
25 €
SECONDI PIATTI
SECOND COURSES
Guancetta di maialino con mash di patate
Slow-cooked pork cheek with potato mash
22 €
Trancio di Tonno con insalata di fagioli e cipolle
Slice of tuna with bean and onion salad
25 €
Trancio di Ricciola, lattuga ripassata con colatura di alici
Slice of ricciola with pan-seared salad and colatura di anchovies
25 €
Triglia all’algherese con salsa di pomodoro fresco, olive taggiasche e crumble di pane carasau all’oliva
Alghero-style red mullet, fresh tomato sauce, Taggiasca olives and olive oil carasau crumble
22 €
Polpo arrosto con patate e salsa agliata
Roasted Octopus with Potatoes and agliata Sauce
22 €
Grigliata di pesce con gamberi, scampi, polpo e e pescato del giorno, accompagnata da salse
Grilled seafood with prawns, langoustines, fresh octopus, catch of the day and sauces
39 €
CONTORNI
SIDE DISHES
Verdure al forno con olio all’elicriso
Roasted seasonal vegetables with Sardinian helichrysum oil, a wild Mediterranean herb, abundant throughout Sardinia
7 €
Insalata Mista
Mix salad
6 €
Patate arrosto
Roast potatoes
7 €
Insalata di ricotta del pastore, pomodori e bottarga di Oristano
Fresh Salad of Shepherd’s Ricotta, Tomatoes, and Oristano Bottarga
12 €
DOLCI
DESSERT
Dessert del giorno
Our chef creates a new dessert daily. Ask our team about today's special.
8 €