Buzzing with youthful energy and a welcoming vibe, this newly hatched restaurant breaks with its Mediterranean island surroundings, specialising in recipes from Sardinia’s mountainous interior. Fregola pasta with tomato, sausage and porcini mushrooms, culurgiones (ricotta-stuffed pasta pockets) with orange-sage butter, or beef with Cannonau wine serve as preludes for unique desserts such as cinnamon-scented ricotta in a carasau bread nest. Delicious!