Restaurants in the province of Sassari

Sassari is the north: the Nurra, Gallura, the Anglona. It holds Italy's best Vermentino country and a cooking that changes sharply between coast and interior.

What you eat here

• Zuppa gallurese (*suppa cuata*) — stale bread, mutton broth and cheese, baked until gratinated. Not a liquid soup.
• Porceddu and lamb, and winter sea urchins at Alghero.
• Aragosta alla catalana — at Alghero, lobster with tomato and onion, a legacy of Catalan rule you can also hear in the local language.
• Pecorino sardo DOP, casizolu, and fregula.
• Papassini and seadas, and myrtle liqueur at the end.

The wine

Vermentino di Gallura DOCG is Sardinia's only DOCG: grown on granite, saline and taut. Then Cannonau, Moscato di Sorso-Sennori, and Cagnulari, a rediscovered local red.

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 The ones on the listings come from public sources and may be out of date.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