05/05/2026: The service and hospitality are always excellent. Interesting menu, delicious, and plentiful dishes. It's rare to find such a welcoming place where you feel so pampered and welcomed.
03/05/2026: Last night at Burro, the experience was truly complete, one that will last a lifetime.
The place immediately strikes you: a successful blend of the solidity of Bergamo tradition and a more contemporary, almost punk spirit, which gives it character without being forced. The atmosphere is refined yet relaxed, and the service follows the same line: attentive, friendly, never stuffy. You feel welcomed, not observed.
In the kitchen, you can sense great research, always at the service of flavor.
We started with the egg, crafted with skill and accompanied by ingredients like Cantabrian anchovy tartare and pecorino mousse, which enhanced its creaminess and depth. The pairing with Sardinian artichoke was also very interesting. The beef tartare was also very interesting, truly well-made, seasoned with a balanced bone marrow mayonnaise and enriched with contrasting flavors that highlighted the raw ingredients without overpowering them.
The first courses were perhaps the most interesting: the risotto, creamy and perfectly blended, played on distinct yet harmonious flavors (carbonara-style creaming, Colonnata lard, and raw scallop), while the fregola, with its more rustic texture, was accompanied by ingredients that evoked Mediterranean aromas (Sicilian oregano, basil, marinara-style octopus, and lime zest), creating a rich yet never heavy dish.
For the second course, we chose the pork belly: impeccably cooked, the meat tender and juicy with a slightly crunchy exterior, balanced by components that gave the dish a refreshing freshness.
The desserts were also worthy of note: the myrtle sorbet, fresh and aromatic, perfect for cleansing the palate; the seada, delicious and well-executed, with just the right balance between the sweetness of the honey and the savory flavor of the melted pecorino, balanced by the lime zest; and a creamy and satisfying tiramisu, which concludes the experience with a classic yet well-crafted and unexpected touch (coffee and hazelnut brownie).
The wine list is also very interesting, with a non-trivial selection: we tried a Granazza di Sedilesu, which proved to be an excellent choice, perfectly in keeping with the cuisine.
In short, a restaurant that manages to stand out for its identity, quality, and consistency. It's certainly not a classic Sardinian restaurant, but rather a personal and highly unusual interpretation of Sardinian cuisine with a highly modern and innovative twist.
It's not just a dinner, but an experience worth trying.
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