This was the first dinner of our trip and it set the standard for all that followed. It was a high standard!
The concept is to use local foods, but pair them in ways not typically seen in Sardo Cuisine. You chose the number of courses you want, and the wine is included.
We intended to have the full experience and started with the hot and cold appetizers. The theme was “land and sea” and that night there were 11. Each us received one of each -
In a small box, little “eggs” made of salmon and shrimp, breaded and deep fried,
Salmon marinated for 48 hours in salt,
Broiled mussels with pesto and cheese,
A broiled quail egg, topped with a sea scallop and salmon roe, on crostini,
Pureed potato and cream with squid and squid ink,
Diced pork cooked in a mussel puree,
Asparagus wrapped in pancetta,
Salami stuffed figs,
Dried beef stuffed with cream cheese,
Prosciutto wrapped peach slices,
This was followed by two pastas. Again, it was land and sea. One plate contained ravioli stuffed with grouper. The sauce was a reduction of shrimp and crab, finished with cream, and topped with very sweet little strawberries.
A bowl held linguini with tomatoes, mozzarella cheese, and bacon.
Both were excellent.
At this point we were getting full, so we shared the secondi - charcoal grilled squid and cuttlefish, on a sauce of pureed peas seasoned with mint.
And also on the plate, beef tenderloin, topped with sweetened gorgonzola cheese, resting on peppers and tomatoes. Two totally different flavors and textures.
And dessert. A warm chocolate cake with chocolate raspberry pudding, and a Chantelle cream with nuts. And a vanilla cream with chocolate and nuts, paired with an orange Crème brûlée.
The red and white wines paired well with the foods, but they were not the stars of the evening.
We finished with espresso and a photo with the owners.
Each course was explained as it was served, and the pace was very good.
Our reservation was for 7:30, and by 8:00 the room was full and they were turning people away.
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