Ristorante Sa Cardiga e Su Schironi
Since 1967 this picturesque restaurant has been family-run by the Murgias. When you get in, it seems as if you are on board of a Spanish Galleon. Fine food is served as selected seasonal fresh produce is used. The seafood menu lists shellfish-based appetizers, homemade pasta such as fregula, trofie from Capoterra, and maccarones de busa as first course, and barbecued eel namely schirone di anguilla from pond as second course. Homemade desserts are renowned. The wine list records 60 classified distillates and 600 classified wines, and guests will enjoy wine testing. Modular halls available. Playground and babysitting on Sundays and public holidays.
Buon Ricordo speciality
Filettus de castagnola in cassola
Read the recipe