Restaurants in Sardinia: Top 10

Restaurants in Sardinia. The typical cuisine of restaurants in Sardinia is divided between seafood cuisine and pastoral and peasant cuisine. This division is due to its territory characterized by coastal areas and mountainous areas. There are many typical products, among which we find cheeses, fish, wines and desserts. All these products can be found in the best restaurants in Sardinia.

Among the cheeses, the most important are the “Callu de crabittu”, a product that is made from the residues of the last breast milk, which are closed directly in the fourth stomach of the kid, so that it first curdles and then matures. It is a very rare preparation, which only a few shepherds still make. The most particular cheese of Sardinia is the "Casu muchidu", that is, the cheese with worms. A peculiarity that is due to the dairy fly, which lays its eggs inside the wheel, leaving the larvae there. These feed on the cheese and modify its flavour. It's impossible not to know the "Pecorino Sardo", one of the most famous cheeses, made with pasteurized Sardinian sheep's milk, rennet, salt and lactic ferments. What are the typical dishes of restaurants in Sardinia.

Restaurants in Sardinia

First courses

Traditional Sardinian first courses include "Malloreddus", a type of gnocchi flavored with tomato, spinach and saffron; they are seasoned with a full-bodied sausage sauce, or with cheese. The Fregola is produced by "rolling" durum wheat semolina into a large earthenware basin: this creates small balls between 2 and 6 millimeters in size which are then toasted in the oven. It is a very versatile product: it can be eaten in a dry version, seasoned with tomato and basil sauce, or in broth, usually prepared with clams and cooked in fish stock.

Second courses

Second courses, however, are characterized by the presence of meat. The most popular dish is Porceddu (pork), cooked on the grill. It is usually preferred to use a suckling pig. Myrtle and rosemary are often used to flavor the suckling pig and it is accompanied with roasted potatoes or other vegetables. The Boar is an alternative to roast suckling pig. Wine is often used to cook it.

SWEETS

As for desserts, we find the Seada, prepared with a form of cheese typical of the inland areas of Sardinia. Real Seadas are prepared with a lard-based pastry and a sour cheese filling; they are cut into a disc shape and then fried in boiling oil. After cooking, they should be served accompanied with honey or granulated sugar, depending on taste. Other Sardinian desserts are Pardule, which are small baskets of pasta filled with ricotta, orange peel, saffron and sometimes raisins, Sardinian zeppole, Amaretti, Gueffus and Candelaus.

To taste all the delights mentioned above, below we report the 10 best restaurants in Sardinia.

Restaurants in Sardinia

Su Carduleu - Abbasanta (Oristano) - At the head of the kitchen we find Roberto Serra, who enhances and revisits the local cuisine. Attention in cooking meat is another salient feature in Serra's cuisine. From the loin cooked at low temperature, to the grill that enhances the quail, through to the marinade.

La Locanda Dei Buoni E Cattivi di Cagliari - The cuisine is a journey through the taste of fresh and genuine products, from the land and the sea. They use fruit and vegetables from direct growers. Every day, homemade bread and pasta are produced with durum wheat semolina flour made with a stone mill and wooden sieves.

Restaurants in Sardinia

Su Tzilleri E Su Doge di Cagliari - family trattoria and tavern offering typical Sardinian cuisine, characterized by a careful study of ancient Sardinian recipes, prepared according to original methods.The protagonists of the dishes are the fine ingredients, fresh, seasonal, coming from small Sardinian agro-pastoral producers who boast the excellence of their Sardinian products with a unique and genuine flavour.

Santa Rughe - Gavoi (Nuoro) - the ingredients are sourced in the wild territory of Barbagia, the heart of Sardinia, and in the surrounding area. The dish is always the result of a strong culinary passion and the excellent quality of the raw materials. The menu follows both seasonality and the availability of fresh and genuine ingredients. There is no shortage of strong and always appreciated dishes such as cheese ravioli with wild boar ragout and delicate gnocchi with fresh ricotta, saffron and mint. There is no shortage of typical dishes such as s'erbuzu, a soup of various wild herbs typical of Gavoese and Barbagia cuisine.

Restaurants in Sardinia

What are the best restaurants in Sardinia

Su Recreu - Ittiri (Sassari) -  The cuisine has its roots in Sardinian tradition and in the recipes of the local area and Logudoro, embracing innovation and creativity, thanks to which new dishes are always proposed

Il Portico di Nuoro - The specialty is to transform every meal into an experience characterized by the rediscovery of taste. The highlight are the ingredients, which are always strictly fresh and seasonal.

Il Rifugio di Nuoro - An authentic cooking laboratory between art, passion, study and research that has always been celebrated among connoisseurs. The exquisite hospitality, combined with the highest gastronomic professionalism, in addition to the authenticity of the products used and the skilful presentation are the only ingredients.

Antica Dimora Del Gruccione - Santu Lussurgiu (Oristano) - The catering is prepared exclusively with quality products from the Montiferru and a choice of the best regional DOP/DOCG products.

Sas Benas - Santu Lussurgiu (Oristano) - is a village full of excellent typical products, a symptom of a strong bond with tradition. The secret lies in the rich pastures, in the presence of rare plant species and communities and in the abundance of water.

S'Apposentu a Casa Puddu - Siddi (VS) - is a laboratory of experience and dedication to great cuisine. The flavors are transformed into new creations and we understand that the elegance of the cuisine comes from authenticity.