This small cave-like restaurant is located in a Marina quarter street so narrow that deliveries need to be made on foot. Although fairly new on the local eating scene, it has made its name among restaurant-goers in town thanks to the generosity of their portions and customer care, but most of all to the extraordinary quality of the products they use, which are principally Sardinian and organic. The local crowds usually go mad for their suckling pig, cooked according to the traditional Sardinian and no-longer common method, i.e. it's wrapped in indigenous aromatic herbs, placed in a hole underground and covered, then baked with a big fire lit on top of it. Primitive yet sophisticated!