Page 182 - (DK Eyewitness) Travel Guide - Sardinia

180  TR A VELLERS ’ NEEDS

WHERE TO EAT AND DRINK

Sardinia is an excellent place to explore and is Mediterranean, with lunch served at
appreciate regional variations in cuisine. 1–3pm and dinner at 9–10:30pm. In many
Fish and seafood fill restaurant menus along cases restaurants often stay open until
the coast, while meat and stuffed pasta midnight, especially in summer. The
are commonly found in the interior. In fact, restaurants listed on pages 186–9 have
restaurants that do not serve typical regional been selected from the best that Sardinia
dishes are a rarity. The rhythm for mealtimes can offer across all price ranges.

(tasting menu) giving diners the
chance to sample five or six
house specialities.
Closing Days
Restaurants often close for one
day a week – usually Sunday or
Monday – except during July
and August. Most places also
close for one month of annual
holidays, usually in winter, except
for many restaurants in Cagliari,
which are closed in August.

Unassuming outdoor seating at Luigi Pomata in Cagliari (see p186)
Vegetarian Food
Types of Restaurants Prices and Paying
Sardinia is not ideal for strict
In terms of price, cuisine and A three-course meal will cost vegetarians. People who eat
atmosphere, there is not much about €25–€50 per person. In fish will not have problems
difference between a ristorante top restaurants the bill may add along the coast, although in
(restaurant) and a trattoria in up to €35–€45 but only rarely the interiors the choice may be
Sardinia. Even a fairly expensive will it go above €50 (except in limited to pasta or soup with
restaurant may still be decorated the exclusive areas of the Costa fresh bread and cheeses. If you
in a functional style. Pizzerias are Smeralda). In pizzerias a two- do not see anything suitable on
rarely luxurious, but have the course meal with a beer or half- the menu, explain your situation
advantage of offering decent litre of wine will run to €15–€25. to the waiter. The chef will
eating at lower prices. Choose The bill often includes a cover usually cook you something
pizzerias with wood-burning charge, usually €1–€3 per person, special – although it may be
ovens for better quality pizzas. and service. Although it isn’t prepared with meat stock.
An enoteca focuses on wine, customary among the locals
usually both regional and to tip, it has become almost
national, but almost always has expected in the more exclusive
a wide array of savoury snacks resorts. Many restaurants accept
and dishes. While the traditional major credit cards but, just in
regional cuisine offered in case, be prepared to pay in
many of Sardinia’s restaurants cash, especially at bars, cafés
is explained on pp182–3, or smaller, family-run places.
modern Italian cuisine, served
usually in more upmarket Fixed-Price Menus
restaurants, tends to be more
creative, with each chef adding Some restaurants offer a menù
his own innovative twist to a prezzo fisso or menù turistico
classic Italian dishes. The island’s (set menus at fixed prices).
seafood restaurants feature Agriturismi (see p174) prepare
mainly lobster, squid, tuna, a set menu of local specialities
sardines, mussels and clams, and daily, usually including regional
in the fine-dining establishments, dishes such as porceddu, or
generally in or near resort suckling pig, which guests
towns, the best of Italian cuisine would have to order in advance
is exalted and presented as a in restaurants. Upmarket places Dal Corsaro, one of Cagliari’s top
work of art on your plate. may offer a menu degustazione restaurants (see p186)

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