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Organic, seasonal plates and a deep natural-wine list

Blackboard tasting menus in Olbia's old-town heart

Sourdough pizza from Josto's chef, under stone arches and a roof terrace

The king of Sardinian tuna, from Carloforte to Cagliari's port

Pierluigi Fais reimagines Sardinia in a former carpentry workshop

Gambero Rosso Two Forks for a couple's homecoming kitchen

Avant-garde Sardo-Catalan cooking from a tight three-man crew

Quietly inventive cooking on a square in Olbia's centro

Father-son kitchen turning island produce into quiet showpieces

Claudio Sadler's Michelin star inside Baglioni's pine-shaded resort

Villasimius's most respected kitchen, fresh fish in a summer garden

Fire-led grill of top-tier meat in San Pantaleo village

Thirty-year Costa Smeralda seafood mainstay above Porto Cervo

Countryside Gallurese tradition built around the porceddu

Modern seafood on the seafront facing Tavolara island

Harbourfront trattoria built on the boats just outside

A locals' seafood ritual: one fixed menu, whatever came in fresh

Since 1967, the Murgia family's temple to Sardinian seafood

Marina-side seafood with a benchmark aragosta alla catalana

Tuna-led Carlofortino cooking inside a historic theatre building