A large semolina pastry filled with fresh acidic sheep's cheese and lemon zest, fried until it blisters and served under warm honey. Sardinia's national dessert, savoury at its core.
Where to eat it: 4 restaurants across 2 cities.
Seadas began as a shepherd's dish rather than a restaurant one, built from the two things a pastoral household always had, semolina and young unaged sheep cheese, and originally eaten as a main course rather than a sweet. The name traces back to seu, the Sardinian word for the animal fat once worked into the dough, and the pastry is stretched thin and cut with a fluted wheel. The honey is usually corbezzolo, the bitter arbutus honey of the island's maquis, which pulls against the sourness of the cheese. In Alghero it closes almost every trattoria meal and is the one dessert visitors are told to order.
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 2 hours
Learn to make fresh pasta like the grandmothers of Italy during a class at a cooking school inside Florence's medieval tower. Learn every step of the...
2h 30m
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
3 hours
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
Guided tour · 2h 30m
Experience the flavors of Venice on a guided walking tour. Visit the Rialto Market, try tapas, such as "cicchetti," and admire historical highlights...
Common allergens: Gluten, Milk
Tip from the editors. If the cheese leaks in the pan the seal was too wide. Press the edge dry before crimping and chill the parcels for 10 minutes first.
A small Alghero seafood room on Via Gioberti, da Mirko sends out mixed grills and fish soups, then house tiramisu. Wednesday is the closing day.
OrderThe mixed grill off the day's catch, then seadas with Sardinian honey.
Under stone vaults on Via Lazzaretto in Alghero, Lo Romanì is run by Gigi and Vittoria and closes on Mondays, with porceddu on the meat side.
OrderMacarrones de busa from Tonara, followed by whatever Gigi bought that morning.
Sa Schironada on Via Baylle runs long hours for the Marina in Cagliari, Sardinian fish and roast plates and a crisp fritto misto from the Gulf.
OrderZuppa di cozze with pane carasau, then seadas.
TipOpen every day and late, which makes it the fallback when the smaller trattorias in the Marina have shut their kitchens.
Su Cumbidu on Via Napoli feeds the Marina fixed-price Sardinian menus under brick arches, culurgiones and seadas at prices Cagliari students accept.
OrderCulurgiones, potato and mint, in tomato sauce.
TipThe set menus are the value play at around €20 to 30; go early, because groups book out the arched back room.
More cities are in research. Want seadas covered somewhere specific? Tell us where you want to eat.
