Corso Dodici In Cagliari

Our last meal in Sardinia and what a way to go out! Superb meal, lovely Sardinian wine, and we ate outside in the warmth. On a Sunday lunchtime it was packed with locals and some tourists. The food is very clever. A lot of time and skill has been put into creating and presenting the dishes and we very much appreciated it. Service was attentive w/o being always in your face. Highly recommend the local take on vitello tonnato, with beef carpaccio, tuna, caper berries, little dabs of pesto and croutons. The waiter said the tuna mix is something that the kitchen put a lot of effort into and it shows. Pasta is housemade and beautifully silky. Some dishes are 'off the beaten track' and DH had pork ribs with barbecue sauce which he rated as some of the best ever. And leave space for desserts. They aren't just delicious they look the bomb.

Scelto a caso tra mille ristoranti. Ci siamo ritrovati in un ambiente curato, intimo, ricercato. Siamo rimasti colpiti dall'eccellenza dei piatti e delle materie prime. Ottima la cortesia e professionalità del personale.