The father-and-son team (chef and sommelier respectively) at this excellent restaurant not far from the town centre put heart and soul into their work, offering guests three tasting menus: one dedicated to fish and seafood; another to inland ingredients and meat; and the third, entitled “Completo”, simply offering a combination of the first two menus. The recipes are inspired by the island’s produce, which is prepared simply and with real skill. Our inspector particularly enjoyed the raw mullet tartare encased in a “fake” tomato made from tomato and raspberry jelly. The wine list also showcases Sardinia, with a focus on small-scale wineries, although bottles from elsewhere (including natural wines) also feature.