The speciality here is Sardinian tavolata, an Italian-style sharing plate concept, which we tried and didn't regret. The selection of starters we got looked great, but tasted even better. It was a genuine demonstration of the diversity of Sardinian cuisine. The aubergine au gratin with eggs was delightful, the mozzarella di buffala with tomatoes was incredibly fresh and the pulpo (octopus) was firm and not at all rubbery. This was followed by great pasta with salsiccia (sausage) and saffron. This prelude set our expectations quite high for the main courses, which is why the lamb with potatoes and the sea bass, satisfied but didn't impress as much as the appetisers. Nevertheless, we had a pleasant evening in this old town tavern.
