Simple, authentic seafood cuisine anchored in tradition: the roasted turbot is emblematic, served in season with porcini mushrooms and potatoes, a testament to a philosophy built entirely on freshness and clean flavors. The recipes draw on Sardinia and, more broadly, Italian cuisine, free of pretense or unnecessary flourishes. The recommendation is to trust the owner and be guided through the day’s off-menu offerings, often tied to what has just arrived from the market and perfectly capturing the soul of the place.