I migliori ristoranti di cucina fusion in Sardegna

16/11/2024: Cibo ottimo, vino gustoso, personale cortese e soprattutto preparato! Il locale è curato in tutti i suoi particolari, nulla è lasciato al caso. Atmosfera perfetta

11/11/2024: Ausgezeichnetes Restaurant mit exzellenter Küche. Wir kommen sehr gern wieder. Sehr zu empfehlen von der Vorspeise bis zum Dessert…

24/02/2025: Esperienza positiva. Cibo ottimo, porzioni abbondanti, ristorante confortevole e accogliente. Tutto molto buono. Servizio professionale, cortese e veloce. Inoltre il personale è gentilissimo, soddisfacente, consigliatissimo!!! Ci torneremo.

23/02/2025: Volevamo una pizza ma così non è stato,una volta seduti abbiamo chiesto se facessero le pizze e ci è stato detto che dal 2020 non le facevano più (abbiamo fatto notare che sul sito erano incluse). Abbiamo preso due primi e un secondo con contorno,ci sarebbe da migliorare un pochettino ma sono passabili,il tiramisù proprio no ( X )stucchevole a dimensioni esagerate(l’abbiamo lasciato ) La cameriera troppo distratta e con poche qualità di saper gestire una sala,dimenticanze di portare via i piatti,le nostre richieste avvenivano con educazione ma lo sguardo della cameriera era non proprio amichevole. Sparlare con altri commensali di un tavolo che giustamente era andato via molto deluso (definendolo ridicolo ) ( io sono allibita ,testuali parole) Prezzi alti per ciò che abbiamo preso. Diciamo che è un locale dove non ti senti a casa ma trattata come bancomat. Consiglio formazione per i dipendenti e serietà . L’unica nota positiva è il ragazzo(non sappiamo se fosse il proprietario o meno) sempre sorridente e pronto a gestire le situazioni anche se non molto belle. Locale carino ma scomodo per le scale

02/10/2024: I returned to Next in recent days despite the negative reviews from some friends because I still had the memory (before the restaurant closed) of a pleasant pizza, even though it had gotten worse compared to the first period. Negative experience without unfortunately being able to save anything. Two of us chose a pizza and a hamburger. Raw prawn pizza (a few thin slices) with truffle which I couldn't even smell, served on red sauce which completely covered the rest of the ingredients. The pizza arrived cold and the waiter made it "warm up" Inedible and left on the plate almost intact. Regarding the hamburger, things didn't go any better. Dry, mediocre and... cold too. The bill obviously met the expectations that we would have willingly paid if the quality of the food had been up to par. 86 euros for pizza, hamburger, a portion of chips with fake truffles, two craft beers (one 50 ml and the other 33 ml), a bottle of water. We preferred to have dessert elsewhere.

23/08/2024: So, here we are—first night in Cagliari, Sardinia. The land of ancient nuraghe, blindingly beautiful beaches, and, apparently, a few too many restaurants with menus that double as souvenir shops. Our mission? To avoid the dreaded tourist trap and find something that screamed authenticity rather than "English menu available." What we got? Well, something in between. Let’s not get too cynical here, though. After all, even Anthony Bourdain had to admit that sometimes the line between a good meal and a good story is a thin one. So, we stumbled upon this little spot off the side of the road, kind of tucked away like a well-kept secret, with that charming vibe that says, "We’ve been here long before TripAdvisor, and we’ll be here long after it’s gone." The evening was warm, the kind that makes you want to linger over a glass of something cold. Enter Vermentino, our first drink of the night—a zippy white that tasted like someone squeezed the entire Amalfi coast into a bottle. Lemon zest, a bit of punch, and just enough acidity to remind you that life is too short for bad wine. It paired like a dream with our raw tuna platter. Speaking of which, that tuna? Imagine if a ninja decided to slice up your dinner. That's how smoothly that knife glided through the buttery tuna belly. Fusion food at its best, and frankly, it was the star of the evening. Next up, a local rosé—let’s call it Rosato, because why not sound fancy while we’re at it? It was so good you could almost forgive yourself for drinking pink wine in public. Stone fruit, bright acidity, and the kind of drinkability that makes you forget how many glasses you’ve had until it’s too late. It was like the island itself, charming and slightly dangerous if you’re not careful. The ravioli arrived, and here’s where things got interesting. Slightly under al dente, the pasta had that perfect chew that makes you realize most places have been overcooking it your whole life. Tossed in a cherry tomato sugo that was sweet, tangy, and just the right side of rustic, it was one of those dishes that makes you pause, mid-bite, and just nod in appreciation. Then came the tuna fillet with foie gras and vegetable mash. Now, don’t get me wrong—this was good, just not "sing its praises from the rooftops" good. Maybe it was the foie gras or maybe the mash needed more oomph, but let’s just say it didn’t live up to the hype the tuna platter set. We wrapped things up with a local red wine—don’t ask me what varietal, but I can tell you it had enough alcohol to make the walk back to the hotel a bit more interesting. And for dessert, pistachio ice cream that was so good it almost brought tears to my eyes, and a lemon sorbet that was doing its best impression of a melting snowman. Maybe they were going for avant-garde, maybe it was just hot. Who knows? What I do know is this: the service was top-notch. The chef even came out to say hi and paired our wines for the night. That’s the kind of touch that makes you feel like you’ve found something special, something a little off the beaten path, even if it’s not quite as far off as you’d hoped. So, thank you, Cagliari. For the food, the wine, and the warm welcome. Even if you’ve got a few too many tourist traps, you’ve still got some gems worth finding.

12/08/2024: Everything ok, smell of the sea