Antas

Slightly set back from the bustling streets of the historic centre yet still in the heart of the town, this delightful small restaurant is a recent addition to Sassari. It boasts a modern, elegant decor, friendly staff and a menu featuring carefully prepared fresh, seasonal dishes. Our inspector particularly recommends the seafood risotto. A choice of regional wines completes the picture.

Located within the Sa Mandra farm holiday resort, this restaurant offers the opportunity to discover and appreciate one of the most iconic products of Sardinian culinary tradition: roast suckling pig. The single, fixed menu features it as the main course; guests are encouraged to arrive early to watch the cooking process (the owners are happy to explain each step in detail). Once seated, diners are served a succession of dishes and tastings, all prepared with ingredients grown directly on the farm. Rooms are available for overnight stays.

In a small village overlooking the Sinis Peninsula, the restaurant has been established within an old mill and is dedicated to 'su murruai', Sardinian for the scent of aged Vernaccia. Contemporary Mediterranean cuisine is curated by young chef Ivan Matarese, who seeks quality regional ingredients—from both the mainland and the Gulf of Oristano—to reimagine modern recipes. Additionally, some Campania influences—being the chef's origin—are evident, especially in the desserts, half of which draw inspiration from renowned Campanian sweets (reimagined pastiera and babà).

The highlights of this restaurant just outside the tourist centre of Porto Torres are its informal atmosphere and spacious garden. The cuisine here focuses on meat, with a superb selection (most of which is from grass-grazed animals) and carefully aged options. If you want to taste the restaurant’s legendary porceddu (suckling pig), you’ll need to order this ahead of time when you book. When it comes to choosing wine, we recommend the well-structured and intense house red.

Italian

Italian

Seafood