Restaurant Manager: Andrea Manca.
Typical cuisine, with local products, revisited in a modern key and embellished with some ingredients that are not common in the Sardinian cuisine such as Truffle, strictly coming from an internal area of Sardinia. Fresh pasta and bread homemade by the chef every morning. The typical cheese of Santu Lussurgiu, the Casizolu, is present in many dishes, from the appetizer to the dessert. Wines: bottled from all over Sardinia. Distillate Filu e ferru from Santu Lussurgiu flavored with fennel.
Inside the restaurant, the “Ibelle Bistrot” is a space for wine tastings, aperitifs or delicious and not very demanding meals.