I migliori ristoranti di cucina pizza e pastanella città Loiri porto san paolo della Olbia-tempio

01/07/2025: Always friendly staff, excellent pastries and pizzas. The right place for breakfast

26/06/2025: A place where I find friends to spend a nice evening with. Every time I go I feel at home.

16/06/2026: Nice and welcoming atmosphere with friendly staff. Good food.

13/06/2026: Excellent, quality food. Excellent service, friendly and attentive staff. A very pleasant experience, we will definitely be back. Recommended!!

04/09/2025: We stopped by chance after a day at the beach to try the famous grilled porceddu (pork suckling pig), since it was advertised on the sign! We stopped and asked the lady if it was possible, and she replied "by reservation only," pointing to the sign. We then pointed out that the sign, which misleadingly stated "reservations appreciated," didn't specify whether it was for reserving a table, etc. INVASED BY WASPS, they brought us a cauldron of wasp-proof coffee, but by then the wasps were eating even that! Anyway, we opted for the mixed grill, plated sausage, and pizzas. Almost nothing was edible... the bill came to 93 euros, including 10 euros for a cover charge... as if they were Excelsior tablecloths. The worst possible experience.

30/08/2025: A quaint spot, outdoors with a canopy. The meat kitchen is open to the public, while the pizza and appetizer kitchen is indoors, but always visible. There's zero risk of contamination for celiacs (if you eat meat). They also have packaged gluten-free bread (good). Helpful and friendly staff. The suckling pig is delicious; best to reserve by phone. Recommended!!

13/06/2026: While staying in Porto San Paolo, my girlfriend and I went for dinner. The food was delicious, cooked to perfection, with the freshest fish and impeccable service. You can tell there's a great chef in the kitchen! We'll definitely be back.

13/06/2026: One star only because zero isn't possible. I'd like to point out that the only positive aspect of the restaurant is the waiter, who is kind, polite, and helpful. The environment is neglected, dirty, with billiards in the back and the bathrooms under the stairs that are anything but welcoming... walking past the kitchen, I had to turn around because of the anything-but-inviting smell... The chef boasts of having a Michelin star... but as everyone knows, Michelin stars go to restaurants, not chefs... and from the moment you start working in a small, provincial restaurant, the star is like the night of San Lorenzo... FALLING. The dishes are nothing special, poorly crafted, served as if they were thrown haphazardly into a salad bowl, and decidedly lacking in flavor. The octopus salad had six pieces of octopus, and everything else was potatoes and vegetables. The marinated anchovies were so overcooked they were tough and a bit acidic, four very thin slices of salmon were placed on a mountain of salad... and the mussels were cold. The chef is arrogant, rude, and treats customers unacceptably. He was sitting next to our table and got into a playful and funny discussion with the waiter, raising his voice, using vulgar tones, insulting us, and ruining our evening. Star chef or not, first learn good manners, then learn to respect your customers, and also learn Italian... you boast about being who knows who and can't finish a complete sentence without making a thousand mistakes. RUDE! The waiter apologized a thousand times, out of embarrassment and shame, and even the kitchen assistant followed us into the parking lot to apologize because he was mortified by his chef's behavior. There are a thousand better restaurants in Sardinia, especially with more polite and respectful staff, less arrogant and rude. Not to mention the prices... two vegetable appetizers with a hint of fish and a bottle of wine €80... as if we were at a Franciscan osteria. This also explains why it's Friday night and your restaurant is empty, 'chef'... truly ridiculous. Stay away as much as possible and enjoy the wonderful resources and dishes of this land, avoiding like the plague this Italian-Colombian 'super chef' who isn't even worthy of a trattoria on the outskirts of the poorest city in the world.