Plekken 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

A daily-changing menu built from the San Benedetto market

Tuna-led Carlofortino cooking inside a historic theatre building

The jet-set institution nicknamed The King's Restaurant

A restored old town room beside the Bastione di Saint Remy

Carloforte's bluefin tuna temple, run by the Pomata family

Sourdough pizza from Josto's chef, under stone arches and a roof terrace

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

Castelsardo's long-standing seafood room below the fortress

Gambero Rosso Two Forks for a couple's homecoming kitchen

Pierluigi Fais reimagines Sardinia in a former carpentry workshop

Blackboard tasting menus in Olbia's old-town heart

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

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

Suckling pig and roasts in a restored shepherd's cottage

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

Father-son kitchen turning island produce into quiet showpieces

Marina-side seafood with a benchmark aragosta alla catalana

Quietly inventive cooking on a square in Olbia's centro

Organic, seasonal plates and a deep natural-wine list

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

Family institution feeding the Emerald Coast since 1973

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

Bosa's river-front fish kitchen paired with rare Malvasia

Thirty-year Costa Smeralda seafood mainstay above Porto Cervo

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