Celebrate the Sardinian cuisine of family and tradition

Food is unbelievable here. This is a one of the culinary destination where you want to budget the restaurant bills in when you are planning for your trip. And it’s worth every penny. From Buttariga (Bottarga, smoked mullet or tuna caviar) to Pane Carasau (dry, light and extremely thin shepherd’s bread) – this is a gastronomy heaven where you will find local cuisines at their family best. Eating out here is a must and ordering a house wine where you dine is a definite yes yes as every Sardinian takes their food seriously.


There are many ways to explore this beautiful island of food heaven. You can join the “slow food” movement and take a culinary tour around the island with your hit list. Follow the Micheline Guide and give your own stars to match. Why not let the experts plan your itinerary around tailored cooking courses to your taste, and If you are a wine lover, take a vineyard tour around Sardinia and discover the world of Cannonau at its origin. You can find your perfect agriturismo and experience the rural life and cuisine at your doorstep. Or just simply follow your instinct, as you can’t go wrong in this food heaven.


What is Slow Food?

Restaurant Picks

Here are some of widely loved restaurants in Sardinia to get your appetite going.


Roberto Petza’s S’Apposentu in Siddi, Medio Campidano

Santa Rughe in Gavoi, Nuoro

Agriturismo Su Recreu in Ittri, Sassari



Michelin Guide’s Bib Gourmand in Sardinia (Under €30)

Su Gologone in Nuoro

Colibrì in Nuoro

Li Lioni in Sassari

Sa Corte in Nuoro



*Since 1955, the Michelin Guide has also highlighted a category called “Bib Gourmand” and awarded the status to restaurants offering exceptional good food at moderate prices.

The Culinary Destination


Introduction to Sardinian Cuisine

Pane Casarau
Or its other known name Carta di Musica, the Music Paper due to the shape it create when it goes into the oven – a dry, light and extremely thin shepherd’s bread with lovely grainy texture


Cannonau di Sardegna
Red wine from Sardinia made from Cannonau, the local name for the Grenache – one of Sardinia’s most successful wine grapes


Popular local liqueur made with berries of the black or white myrtle plant


Bottariga (Bottarga in Italian)
Salt cured fish roe, either tuna or mullet, shaved on top or sliced thinly


Su Porcheddu
Spit-roasted suckling pig


Sa Cordula
Lamb intestines tied into an intricate braid of bowels

Ridged shell shaped pasta made of semolina and saffron


paghittus cun cancioffa e bottariga
Spaghetti dressed with salted, bottariga and artichokes


Small balls of handmade semolina pasta


Look like ravioli but stuffed with potatoes and mint


Pecorino Sardo
Also knows as Fiore Sardo (Sardinian Flower), hard cheese traditionally made from fresh, unpasteurized sheep’s milk, sourced from a single flock of local Sardinian breed and produced according to ancient method that dates back to Nuragic Civilization.


Casu Marzu
You’ve seen everyone trying it on TV from Jeremy to Anthony, not for the faint hearted, thought to be an aphrodisiac by many Sardinians, this is the rotten pecorino cheese with maggots


Sardinian cuisine varies from town to town but these are some of the most famous and widely loved dishes you can begin with.


Located in the south of the island, Cagliari is the capital city of Sardinia. Cagliari’s Sardinian name Casteddu literally means castle. The city is built around the hilltop citadel and the best way to capture its picturesque view is arriving by sea. Sardinia has a rich history that goes back almost 3000 years and it has been under the rules of many different civilizations, first came the Carthaginians from Africa followed by the Romans, Vandals, Byzantines, Pisans, Catalans and Spanish until Sardinia finally became a self-governing regione of Italy in February 1948. You can still see these influences in the archaeological remains of Sardinia from Carthaginian era necropolis, Roman amphitheatre, Pisans built towers to a Byzantine church, the city is full of fragments of its past.


There are four main areas, Il Castello, Stampace, Marina and Villanova. Start your journey from the medieval citadel on a hilltop called Il Castello, exit through the northern entrance and check out the Roman amphitheatre that used to hold the whole 10,000 population of Cagliari and stroll through Orto Botanico in Stampace. In Marina, you can have your perfect seafood meal at the backstreet trattorias and pick up Sardinian traditional sweets from the artisan bakeress Mauriza at Durke.

Here are few of the heavenly finds from our own adventures to get your mouth watering.


Damiano’s family run seafood restaurant is better known as its shorter name “Lapola”. We had a truly amazing Sardinian seafood experience here and everyone at the restaurant was so welcoming. The menu is daily variable depending on the fresh catch of the day sourced by trusted fishermen and suppliers. See what’s included in Lapola’s widely praised seafood set menu in our review.

The Seafood Paradise


Durke means “sweet” in Sardinian, Maurizia’s family owned artisan bakery uses recipes from the old techniques inherited from her ancestors and no preservatives, artificial additives are added. In fact, most of the confectionaries here are made with almond flour instead of wheat flour according to the tradition.

Traditional Sweets of Sardinia


Pula is a small but charming old town in the south coast of Sardinia. It’s 25 kilometres away from capital city Cagliari and close to the ancient city of Nora, one of the most important archaeological sites of the island.


There is a main square in the town centre where you will find most of the restaurants and shops. You can walk along the picturesque alleyways with colourful banners hanging in the sky and browse through craft shops hidden along the way. You can try the all natural and sugar free artisan gelatos, check out the church San Giovanni Battista and stop by the Museo Archeologico to see if the renovation is finished. There are two delis near the main square, each with its own merit – we bought organic wines from S’osteria and fulfilled our daily deli needs from Il Pastore Sardo (Sardinian Shepherd). Visit the pastificio (pasta factory) where they sell variety of hand-made fresh pastas and Sardinian pastry delights like pardulas so yummy that will blow your mind.

For Craft Beers
Piazza del Popolo n ° 69, 09010 Pula


For Gelato
Dulcis in Fundo
Via Nora n ° 87, 09010 Pula


Sottozero Gelateria
Via Nora n ° 91, 09010 Pula


For Pastry and Fresh Pastas
Pastificio Pula
Via Nora n ° 147, 09010 Pula

For your Deli, Foodie Souvenir and Wine needs
Il Pastore Sardo Massimiliano Cossu (Sardinian Shepherd Massimiliano Cossu)
Corso Vittorio Emanuele n ° 75, 09010 Pula


Corso Vittorio Emanuele, n ° 14, 09010 Pula

Sa Furriadroxu

Sa Furriadroxu is famous for one of the most authentic and traditional Sardinian dish porcheddu, the spit-roasted suckling pig. When you walk through to the pastel coloured wooden door, you are welcomed by the smell of the smoky wooden fire that is slowly spit roasting the pigs.

The Meat Heaven