Restaurant Manager: Pino Antonello Aresti and his daughter Marianna.
Thanks to Antonello’s passion the cuisine is based on the ancient flavors and the old Sardinian traditions. Vegetables, fruit, extra virgin olive oil, wine: everything is produced on its own. Egg pasta and desserts are homemade every day. Specialties: ravioli with first salt pecorino and chard; goat in pan. Every evening the dinner closes with the Sardinian spit-roasted pig. Wine of own production (Carignano del Sulcis with Cabernet). Wide selection of exclusively Sardinian red wines; still white; bubbles.