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Su Murruai
Contemporary Mediterranean
The name means the scent of aged Vernaccia, and the setting matches the poetry: a converted old mill in a small Sardinian village above the Sinis Peninsula. The young chef pulls from the Gulf of Oristano for ingredients, but his Campanian roots sneak in at dessert, where a reimagined pastiera or babà tends to close things out. A contemporary Mediterranean dinner with a quietly personal backstory.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pastiera
“half of which draw inspiration from renowned Campanian sweets (reimagined pastiera and babà)”
Michelin Guide -
Babà
“half of which draw inspiration from renowned Campanian sweets (reimagined pastiera and babà)”
Michelin Guide
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