Socializing and having a good time surrounded by nature My advice: avoid this place until they get their act together.The shipping companies that connect the islandĪccommodation that is open all year roundīooking a holiday farm centre, hotel or B&B all open in winter too The locally well known deep-fried pasta filled with ricotta cheese and doused in honey, appears to be made well in advance, which means it’s not crispy any longer and is just as disappointing too. If you think that serving a gravy with this ‘world famous’ La Colti piglet is blasphemous? Just leave it aside, but it would certainly jazz up the whole experience for those that are not so keen on just some pork and fatty potatoes.ĭesert is a disaster too. Mix that with the drippings from the roasted pork and you’ll have a wonderful gravy to accompany the (very succulent) pork that is served every evening. When you're left with several carcasses a day, it is little trouble to make a delicious concentrated stock. This is just plain pork, no gravy, no flavouring, only accompanied by very fatty baked potatoes (that aren’t baked). Why not use some delicate flavouring like a hint of garlic and/or rosemary. Not very well seasoned and without even the slightest hint of anything to make it taste just that extra bit special. The famous suckling pig (secondi) is downright disappointing. Rather bland tasting and not quite up to scratch. The food (antipasti and primi is OK, but no more than that. No, they’re no ‘amuse-bouche’, they’re your first course.Īll during the evening, service is erratic and downright disinterested. Never mind though, because they have already decided for you! You’re having the 4-course tasting menu…īefore you have even settled down, all mannor of plates are put in front of you. No-one asked us if we would like a drink first, there is a small sign with a QR-code that -when you scan it- gives you access to the menu (guests without smartphones have a bit of a problem), but nobody tells you so, so you have to find out yourself. We had a lovely table outside (although I could not avoid getting the impression that all foreigners were placed together at the front, and all the Italians took pride of place in the. He atmosphere in this place is unique! Let's be clear about that. Look forward to coming back again one day, but would highly recommend to anyone travelling this side of Sardinia. Tip: Book in advance and try and secure a table outside, the atmosphere is much better then indoors (where we sat) and you can watch the suckling pig being cooked on a BBQ by the chef, so adds to the atmosphere. Overall a great experience and evenings food! not sure drink, but it tasted good but be warned. They finished the evening with a bottle of ice cold…. It came with another meat dish and some raw vegetables, but by this point we were getting full so focused on the main meat dishes anyway.įinal course was again another favourite of mine and traditional Sardinia dish… it’s worth keeping room for, so be warned.! Suckling pig course was served on a cork board, again nice size portion for 2x people. I enjoyed the potato and pasta but the soup was a barely warm/cold soup and just wasn’t to my personal taste. Next course was a soup, potato dish and pasta. We has no idea what some of the dishes were but the waiter kindly tried to explain as best as possible. Starters were a mixture of hot/cold dishes, mainly vegetable dishes and cured meats. Was unsure of the menu set up as it was a set menu experience for €40 + drinks on top, but we went with the. Mediterranean Restaurants in CannigioneĪmazing restaurant!! I’d been waiting to try the suckling pig since booking my flight and this place did not disappoint.Mediterranean Restaurants for Families in Cannigione.Italian Restaurants for Large Groups in Cannigione.Hotels near (OLB) Costa Smeralda Airport.Hotels near Yacht Charter Costa Smeralda and Maddalena Archipelago. Hotels near Chiesa di San Giovanni Battista.Hotels near Sardegna Luxury Boat Rental & Concierge Services.Hotels near La Dolce Vita il Catamarano.
0 Comments
Leave a Reply. |