Zia Belledda In Cabras

I went to this place for a work break and ate very well... good food... excellent value for money... I'll be back...

I know the Chef well, as well as the new manager who will breathe new life into this historic restaurant, a place that deserves to be enhanced by a professional of Chef M.M.'s caliber. M.M. was born with a natural aptitude and a true passion for cooking. As a boy, while attending hotel management school, he began working as a kitchen assistant on weekends in restaurants in his hometown, developing a growing passion for the culinary arts. After graduating, he immediately left for the renowned Costa Smeralda, continuing his experience in various parts of Sardinia and later in Alto Adige, where he lived and worked for several years. Throughout this journey, he seized every opportunity to learn and train alongside prestigious chefs, engaging with a high-end international clientele. I have personally had the honor of tasting his dishes: truly spectacular and refined creations, capable of providing a truly sensory experience. Today, after building and enriching his professional experience with great commitment, sacrifice, and dedication, he has returned to his homeland to realize his dream: to manage a restaurant, ideally a historic one, and to ensure its continued success, preserving its name while enhancing it with his professionalism, precision, and passion. I am therefore certain that a chef and entrepreneur of this caliber will be able to make the restaurant welcoming to everyone—families, couples, individuals, and groups—while preserving the value and reputation of an already renowned establishment. He will ensure order, cleanliness, excellent ingredients, and a varied and carefully curated menu, accompanied by a careful and passionate explanation of his dishes. Highly recommended! I can't wait to return to Sardinia to meet him again at his restaurant and savor his extraordinary dishes.

A lovely place, and extremely kind and welcoming staff. The food was truly delicious, both the spaghetti with clams and bottarga and the culurgiones with eggplant, ricotta, and cherry tomatoes.

It started well with the appetizer, but then went downhill rapidly. The German menu was unfortunately poorly translated. The thick slice of horse belly turned out to be strips of tough, unappetizing meat. The mixed seafood had only three components – rather meager for the price. We deliberately skipped dessert.