our highlights of Settimana Sarda
additional to our a la Carte dishes
| Flan di pecorino e mirto con brodetto d’agnello e pane carasau Pecorino-myrtle flan with lamb broth and Carasau bread |
EUR 9,80 A C G L O |
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| Crema di patate con carciofi al forno e crumble di pecorino Potato mousse with baked artichokes and pecorino crumble |
EUR 9,80 A M |
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| Taglierini, pesto di basilico con salsa di datterini e carpaccio di tonno marinato Taglierini pasta with basil pesto, datterini sauce and marinated tuna carpaccio |
EUR 12,70 A C D M |
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| Gnocchetti sardi con ragù di salsiccia sarda e zafferano e pecorino Sardinian Gnocchi with Sardinian sausage, saffron and pecorino |
EUR 11,90 A G |
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| Costoletta d’agnello alla griglia con salsa di pomodorini, olive e finocchietto con purè di patate Grilled lamb chop with cream made from cherry tomatoes, olives and fennel on mashed potatoes |
EUR 21,50 R |
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| Medaglioni di vitello in pane carasau su crema di carciofi e riduzione di vino rosso cannonau Veal medallions in Carasau bread on artichoke cream and red wine Cannonau reduction |
EUR 23,10 A O |
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Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
about 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).
Ristorante Al Borgo