Basilio

Basilio was born in 1950 due to a bet. The great success of the restaurant led to the renewal of the premises in 1991. Gianfranco Deidda learned from his father's experience and managed to create a pleasant environment for customers who decide to spend a few hours in good company while enjoying the delicious dishes of local and national culinary tradition. This rustic style restaurant offers a welcoming atmosphere and some delicious, traditional Sardinian dishes such as spaghetti with clams and bottarga (grated dry mullet eggs), risotto alla pescatora, donkey meat, horse parasangue (a particular cut of meat) and so much more.