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A daily-changing menu built from the San Benedetto market

Organic, seasonal plates and a deep natural-wine list

Gambero Rosso Two Forks for a couple's homecoming kitchen

The king of Sardinian tuna, from Carloforte to Cagliari's port

Fire-led grill of top-tier meat in San Pantaleo village

Blackboard tasting menus in Olbia's old-town heart

Quietly inventive cooking on a square in Olbia's centro

Villasimius's most respected kitchen, fresh fish in a summer garden

Avant-garde Sardo-Catalan cooking from a tight three-man crew

Suckling pig and roasts in a restored shepherd's cottage

Harbourfront trattoria built on the boats just outside

Pierluigi Fais reimagines Sardinia in a former carpentry workshop

A locals' seafood ritual: one fixed menu, whatever came in fresh

Suckling pig and old Campidano cooking in a courtyard house

Panoramic terrace over Cala di Volpe for Sardinian specialities

Thirty-year Costa Smeralda seafood mainstay above Porto Cervo

Claudio Sadler's Michelin star inside Baglioni's pine-shaded resort

Countryside Gallurese tradition built around the porceddu

Since 1967, the Murgia family's temple to Sardinian seafood

Father-son kitchen turning island produce into quiet showpieces