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Sardinian restaurant preparing dishes such as hot polenta, Sardinian pancetta and mixed pecorini from Sardinia.
You enter a modern dining room, with exposed stone walls, dominated by a mezzanine that can be privatized. Everything is tastefully decorated. It is a Sardinian restaurant but the menu sometimes escape from the boundaries of the island. The chef, Nicola Pisu spent 10 years at Casa Bini before settling here accompanied by his wife Graziella, she is also Sardinian. All dishes are not displayed and the chef has many specialties including a hot polenta with Gorgonzola cream and the Sardinian pancetta or tripe in Sardinian way (tomato sauce white beans and rosemary). As for the dessert, not to be missed under any circumstances, even if you are full, the mixed pecorini of Sardinia with honey from eucalyptus on cork.
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