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The jet-set institution nicknamed The King's Restaurant

A restored old town room beside the Bastione di Saint Remy

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

Feet-in-the-water seafood reborn under a three-star chef

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

Tuna-led Carlofortino cooking inside a historic theatre building

Hilltop Michelin star sourced from the resort's own farm

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

Father-son kitchen turning island produce into quiet showpieces

Alghero's Catalan standard-bearer across three intimate floors

Castelsardo's long-standing seafood room below the fortress

Florence-trained virtuoso plates haute cuisine above the marina

Thirty-year Costa Smeralda seafood mainstay above Porto Cervo

Countryside Gallurese tradition built around the porceddu

Suckling pig and roasts in a restored shepherd's cottage

Modern seafood on the seafront facing Tavolara island

Panoramic seafood terrace over Lu Impostu's white sand

Refined beachside seafood with a panoramic Golfo Aranci terrace

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

Suckling pig and old Campidano cooking in a courtyard house