Authentic in Sardinia

Tabarchino tuna cooking from rooftop terraces since 1980

Alghero's Catalan standard-bearer across three intimate floors

Countryside Gallurese tradition built around the porceddu

Suckling pig and roasts in a restored shepherd's cottage

The island's benchmark agriturismo, raised and grown on site

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

Suckling pig and old Campidano cooking in a courtyard house

Harbourfront trattoria built on the boats just outside