The restaurant is located in the town centre (Viale Regina Margherita) of Cagliari. It has three large rooms, a terrace (with a beautiful view of the harbour) and a Bistro, with a total of 80 covers inside and 80 outside. The rooms are quiet, decorated with photos and paintings, the furniture sober and minimalist. The tables and chairs are chocolate-coloured, the tablecloths red and the walls pearl grey. In spring and summer, you can eat outside. The service is perfectly organised by the Chef and a young, motivated team.
OPENING TIMES LUNCH/DINNER:
Monday (closed for lunch)
8:00 PM – 11:00 PM
Tuesday to Saturday
1:00 PM – 3:00 PM / 8:00 PM – 11:00 PM
Sunday CLOSED
Services Available
Disabled access, outdoor seating, air conditioning, outdoor smoking area, catering service, takeaway/export, pet-friendly (pets allowed).
Gluten-Free / Celiac Friendly
Yes
Seating Capacity
Indoor: 80, Outdoor: 80
Meal Vouchers
No
Price Range (excluding drinks)
From €15.00 to €50.00
Signature Dishes (Must-Try)
Bluefin tuna tartare on buffalo mozzarella cream.
Linguine “Nicolo” style, on the menu since 1973 with Our Reserve Tuna in oil, Selargino capers, olives, Gran Campidano cheese and lemon zest.
Bluefin tuna fillet with foie gras escalope, lemon eggplant, eggplant cream and Cannonau wine sauce.
Special Menus
Business Lunch (Tuesday to Friday for lunch), Daily Specials, Group Menus or Corporate Dinners.
Wine List
Great attention to the wine list, ranging from local Sardinian wineries to national Italian labels, with a special focus on sparkling wines/bubble
Address
Viale Regina Margherita 18, Cagliari
Telephone
+39 070 672058
Weekly Closing
Sunday (all day), Monday (lunch only).
Holiday Closures
December 24th (dinner), 25th, and 26th; January 1st.
Kitchen Closing Time
11:00 PM
Credit Cards Accepted
All major cards accepted
If you prefer to book via email, please fill out the form below at least 24 hours in advance.
Gift Voucher Pomata
Make your loved ones happy by gifting the sensations that only fine dining can offer, or gift a cooking course held by Luigi Pomata.
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