our highlights of Settimana Sarda
additional to our a la Carte dishes
|Culurgiones al forno con ripieno di stracotto d´agnello, su fondo d´agnello e spuma di pecorino
Baked Culurgiones filled with stewed lamb, on lamb stock and pecorino foam
A G L O
|Cozze impanate e fritte su Agliata e crema di formaggio (Agliata: salsa di pomodoro piccante, aglio,
Breaded and fried mussels on Agliata and cheese cream (Agliata: spicy tomato sauce, garlic and parsley)
A G L R
|Spaghetti pesto di basilico con salsa di Datterini e carpaccio di tonno marinato
Spaghetti with basil pesto, Datterini-tomato cream and marinated tuna carpaccio
A D G H
|Ravioli ripieni di patate e pecorino con ragù di salsiccia sarda e zafferano
Ravioli stuffed with potatoes and pecorino cheese, ragout of Sardinian sausage and saffron
A C G L
|Tonno in crosta carasau con purè di patate allo zafferano e spuma di mirto
Grilled tuna in Carasau crust with saffron-mashed potatoes and myrtle foam
A D O
|Brasato di maiale, cubo melanzane marinate al forno e cialda di riso al pecorino
Braised Sardinian pork, marinated eggplant cubes and pecorino rice cake
A G L O
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
Sardinia extends over a length of 270 miles and a width of 145 km away. 1.6 million inhabitants live on the second largest island in the Mediterranean. The area is about 25,000 km2. The vegetation shows in May in its full glory, but the sea water is still somewhat fresh. From June to October, expect pleasant water temperatures. In southern Sardinia, it is according to experience still a few degrees warmer.
There is an emphasis on traditional dishes - experiments on the Sardinians be reluctant one. Fish dishes predominate on the menus of coastal areas, while inland delicious meat and pasta dishes make up the main part of the Sardinian cuisine. The Sardinians love hearty, hearty meat dishes. Lamb, suckling pig or boar, grilled or as a stew belong to any menu. Just like ravioli and semolina gnocchi, mussels, fish and other seafood. Even cheese can not be missed - the Pecorino is a delicacy.
Then finish off with a Caffè and Mirto, the typical Sardinian liqueur. It is made from the black Myrtebeeren and should be enjoyed well chilled.
And of course, a good wine is part of a good meal. The Sardinian wines are very good and do not need to fear international comparison. Light of white wines such as Vermentino to aromatic red wines (Cannonau).