An old carpentry turned into a modern restaurant with a recognisable metropolitan style. It’s all undoubtedly very rock: here music is the first thing to welcome you. The ingredients are strictly local, part of the Sardinian culinary culture, the cooking techniques and the pairings are creative and forward-looking.
So here’s Boiled sheep’s meat (but in a 2.0 version), Fish and crock and Giardiniera, or risottos mixed with cheeses from Sardinia. Finally, the drinks: you can tell patron-chef Pierluigi has a passion for wine, unless you want to dine drinking some excellent cocktails...
Sardo per passione, vino e birra di qualità sono il segreto della sua giovinezza. Lavora dal 2005 al Gambero Rosso e nella vita si divide volentieri tra la penna e il bicchiere
