Opened in 1921 and located in the Marina quarters (historic centre) of Cagliari, this is among the best restaurants in the region. The menu offers some of the staples of Sardinian cuisine, although, the restaurant specialties are fish and seafood based dishes such as the fregola with clams. Must try dishes include the linguine pasta with artichokes and bottarga (dried fish roe generally made of tuna or gray mullet), and the baked seabream with potatoes in a sundried tomatoes and saffron sauce. Chef and owner Filippo Mundula pays a lot of attention in getting only the best quality local and seasonal ingredients. The atmosphere is sophisticated, yet relaxed, and the staff is welcoming. It is expensive, but definitely worth the price.