Sa Cardiga e Su Schironi In Capoterra

Fixed menu on Sunday: 55 euros for 3 starters + cutter, a first course (fregola) and a second course (grilled), including a bottle of wine (5 people), dessert coffee and mirto. So the courses are numerous but the quality is poor: the cuisine does not reflect the name of the restaurant. Overcooked mussels in stew as well as the fregola seafood, which had broken shells. The grill is average. Particularly acidic octopus and mushrooms. But above all, the otherwise friendly waiter, passing between the tables, offered us some eels with an accompanying glass of wine during the meal, before the barbecue arrived which also included eel. Some members accept and we later discover that everything had been charged to the account. Beyond this questionable scene, I would have preferred one less dish and more attention and quality of the dishes. Sin.

A beautiful discovery. We had a great meal and will definitely be back

Servizio eccellente impeccabile e molto professionale. Piatti di pesce freschissimi. Pietanze servite in modo originale e gustoso.

I was here for a company lunch, and it was the first time I had been to this place. Expectations were high, and the menu lived up to it: I really ate very well, from the starters to the first courses, from the second courses to the dessert, everything they brought was nothing short of exceptional. The waiter was super efficient. The only flaw, and I'm sorry to say it, was that we were placed in an area that was cold, probably a former veranda that was closed, and despite having two splits on (perhaps one wasn't working?) it didn't heat up, because there were fixtures that they let air pass. I in particular was in a place where it was freezing and where cold air reached my legs. 5 stars deserved for food and service, but on a cold day like Friday, it would have been more pleasant to eat in the heat.

We were invited by two dear friends for dinner, to celebrate a birthday, we were about twenty people. Excellent service, quality of food and general ambience.

Top restaurant , just close to la residenza del sole di Capoterra , I have been many times in the last 40 years. The fish is excellent , the service also , quality top , as well the price

What can I say... I finally managed to have dinner in this famous and historic restaurant, an institution in southern Sardinia. Expectations were high and they were met with flying colors. Elegant place impeccably furnished, elegant but not cloying atmosphere. We started with some mixed house appetizers. As an aperitif they brought us some Sardinian sausage, a pecorino cream made by them (delicious) and a young Vernaccia. For first courses we had Sardinian gnocchi with seafood and eel ravioli, both wonderful. As a second course we finally ate the spit-roasted eels. Finish with a chocolate mousse and ricotta and honey ravioli. Excellent value for money. I can't wait to go back to try other dishes. It truly deserves the reputation it always has as an excellent restaurant Sense. Congratulations to all.

Good food, excellent service but quite expensive.

Ci sono stata tre volte quest'ultimo anno. Punto. Non c'è bisogno di recensire l'ambiente gradevole, la qualità dei piatti, la cortesia ed eccellente professionalità del personale o la velocità del servizio. Niente da dire. È la storia della ristorazione in Sardegna.

Questo ristorante ci è stato segnalato da un signore del posto che appariva competente e infatti ha dimostrato di esserlo. Si trova a 10-15 minuti dal centro di Cagliari, direzione Pula. Il locale è molto particolare all’interno, si percepisce subito che si mangia bene. Un banco pesce incredibile. Ma non abbiamo mangiato il “proceddu”, rigorosamente ordinato il giorno prima. Straordinario, talmente saporito, che abbiamo dovuto volutamente resistere dal chiedere il Bis. Come antipasto, il loro formaggio pecorino c.d. fuso (in effetti la crema di pecorino), da spalmare o su pane carasau o meglio ancora su pane normale; di una bontà unica, quasi una droga. Da bere uno straordinario Cannonau. Una piccola esperienza culinaria dai sapori autentici e locali, cosa non sempre scontata (per esempio del tutto assente in Costa Smeralda).