Al Porticciolo In

28/05/2026: Enjoy your meal. Delicious food.

25/05/2026: Il piatto rectangolare bianco mette subito risalto i colori: il rosso vivo della pomodoro salsa against il chiaro del gattuccio. The decoration with a glass of balsamic vinegar on the side is that touch of a restaurant that makes you understand that you care about the details. Portion of antipasto, 5 bocconcini ben distansiati. Elegante senza essere pretenzioso. L’agliata all’algherese: il cuore del piatto For those who don't know: l'agliata algherese is a salsa based on pomodoro, aglio, aceto e olio, typical of Alghero. Da quello che vedo, la salsa è bella densa e rustica, Sembra fatta casa, Se è fatta bene, al primo assaggio deve arrivare una botta di aglio che poi si ammorbidisce nel pomodoro. L’equilibrio aceto-aglio è tutto. Il contorno che fa la differenza hanno portato pane carasau and un basket di pane misto. Il carasau croccante inzuppato nell'agliata is half of the experience. Español: The white rectangular plate immediately highlights the colors: the vivid red of the tomato sauce against the light of the cazón. The decoration with the balsamic vinegar glaze on one side is that restaurant touch that makes it clear that the details are taken care of here. Portion de entrante, 5 bocaditos bien espaciados. Elegant without being pretentious. La agliata a la algueresa: el corazón del plato Para quien no la conozca: la agliata algueresa is a salsa based on tomato, ajo, vinagre and aceite, típica de Alguer. Por lo que veo, la salsa es bien densa y rústica. Parece casera. Si está bien hecha, al first bite debe llegar un golpe de ajo que luego se vivaza en el tomato. El equilibrio vinagre-ajo lo es todo. The accompaniment that marks the difference They served pan carasau and una cestita de pan mixto. El carasau crujiente mojado en la agliata es la mitad de la experience. Greek The white rectangular plate immediately highlights the colors: the vibrant red of the tomato sauce in contrast to the pale color of the galeo. The decoration with the balsamic vinegar glaze on the side is that restaurant touch that shows that they pay attention to detail here. A portion for an appetizer, 5 bites well spaced apart. Elegant without being pretentious. The aliatta algerese: the heart of the dish For those who don't know it: the aliatta algerese is a sauce based on tomato, garlic, vinegar and oil, typical of Alghero. From what I can see, the sauce is nicely thick and rustic. It looks homemade. If it's made correctly, the first bite should have a strong hint of garlic that then softens into the tomato. The vinegar-garlic balance is everything. The side dish that makes the difference They brought carasau bread and a basket of mixed bread. The crispy carasau dipped in the aliatta is half the experience.