Ristorante Al Borgo

Settimana Sarda - Sardian week

our highlights of Settimana Sarda

additional to our a la Carte dishes


Uovo morbido in crosta di pane carasau, salsa di pomodoro e basilico e spuma di pecorino
Soft-boiled egg in Carasau bread crust, tomato basil cream and pecorino mousse
EUR 10,60
Cubo di tonno scottato su crema di piselli e crumble di pomodori secchi
Seared tuna cubes on pea sauce and dried tomato crumble
EUR 11,90
Fregola sarda ai frutti di mare
Sardinian fregola (type of pasta made from durum wheat semolina in a small ball shape) with seafood
EUR 13,60
Gnocchetti sardi di pasta con ragù di salsiccia, zafferano e pecorino
Sardinian gnocchi on pasta with sausage ragout, saffron and pecorino cheese
EUR 12,80
Filetto di orata ai ferri salsa di pomodoro piccante e flan di piselli
Grilled sea bream fillet with spicy tomato sauce and pea flan
EUR 22,60
Pancetta di maiale dorata, jus di liquirizia e carciofi marinati
Italian pork roast, Licorice jus and marinated artichokes
EUR 18,80

Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant

about Sardinia

Sardinia 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).