Restaurants in the province of Nuoro

Nuoro is inland Sardinia, the part that never looked at the sea: shepherding, dry bread, meat on the spit. It is also where Cannonau is oldest.

What you eat here

• Porceddu — suckling pig on the spit, slow-roasted, with myrtle.
• Pane carasau — thin and crisp, keeping for months; wetted it becomes pane frattau, with sauce, pecorino and an egg.
• Culurgiones dell'Ogliastra IGP — ravioli sealed in a wheat-ear plait, filled with potato, pecorino and mint.
• Pecorino sardo DOP and smoked Fiore sardo DOP, and casu axedu.
• Seadas — discs of pastry filled with fresh cheese, fried and covered in honey.

The wine

Cannonau di Sardegna has its historic zones here — Oliena, Mamoiada, Jerzu — with old bush vines. Warm reds of fruit and Mediterranean scrub.

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 The ones on the listings come from public sources and may be out of date.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.