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A seafood trattoria where the menu is mostly a suggestion and the real action is whatever came off the truck that morning. The cooking pulls from Sardinia and broader Italian tradition, clean and unadorned. Regulars let the owner steer, which is the correct move. The roasted turbot with porcini and potatoes is about as fussy as it gets, and that tells you everything about the kitchen's general philosophy.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roasted turbot
“the roasted turbot is emblematic, served in season with porcini mushrooms and potatoes”
Michelin Guide
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