Restaurants in the province of Cagliari

Cagliari is the Sardinia that faces the sea, and eats more fish than the island's interior: the Santa Gilla lagoon and the Molentargius wetland are inside the city.

What you eat here

• Fregula with clams — toasted semolina pearls with lagoon clams.
• Mullet bottarga — grated over spaghetti with garlic, or sliced with celery.
• Malloreddus alla campidanese, with sausage and saffron.
• Burrida a sa casteddaia — dogfish marinated with walnuts and vinegar, a Cagliari dish.
• Pane carasau and civraxiu, the big Campidano loaf, and seada with bitter honey.

The wine

Vermentino di Sardegna and Nuragus; for red, Cannonau and, in the nearby Sulcis, Carignano del Sulcis grown ungrafted on sand.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.