Maiori is a pizzeria restaurant in Villanova, Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A margherita off the Neapolitan list.
Tip: One of three Cagliari rooms flagged Pizzeria Eccellente by 50 Top Pizza in 2026, and the cocktail list runs alongside the oven.
Address: Vico Logudoro 1, 09127 Cagliari
Bistrot 100 on Via Tuveri is the Villanova bistrot Cagliari uses for a proper weekday lunch, short menu, wine by the glass, service both sittings.
Order: The lunch plate of the day with a glass of Vermentino.
Tip: Sunday is lunch only and Monday the room is dark. The Gambero Rosso 2026 guide lists it among the city's informal rooms.
Locanda Sa Matracca bakes light-dough pizza on Via Ospedale in the Stampace quarter of Cagliari, with Sardinian toppings and a short island wine list.
Order: A pizza built on Sardinian cured meat and pecorino.
Tip: Dinner only from 20:00, seven days a week, and 50 Top Pizza has put it on the Pizzerie Eccellenti list twice, in 2024 and again in 2026.
Panefratteria builds its Cagliari menu on pane carasau, the sheet bread softened into pane frattau and zuppa gallurese in a modern room on Via Azuni.
Order: Pane frattau, tomato, pecorino and a poached egg.
Tip: Closed Tuesday; there is a garden at the back and the grappa and Sardinian wine list is longer than the food menu.
Bistrot 100 on Via Tuveri is the Villanova bistrot Cagliari uses for a proper weekday lunch, short menu, wine by the glass, service both sittings.
Order: The lunch plate of the day with a glass of Vermentino.
Tip: Sunday is lunch only and Monday the room is dark. The Gambero Rosso 2026 guide lists it among the city's informal rooms.
Gaijin Izakaya brings small Japanese plates to Cagliari on Via Giacomo Puccini, a narrow room of skewers and donburi that the Gambero Rosso guide rates.
Order: A run of skewers off the charcoal counter.
Tip: Only four days a week, Wednesday to Saturday, and both sittings are small, so book ahead rather than walking up.
Osteria Kobuta cooks Japanese-Sardinian plates in Cagliari off Largo Carlo Felice, a seasonal menu built for sharing in a room of maybe ten tables.
Order: The seasonal sharing menu, start to finish.
Tip: Closed Tuesday, and the kitchen writes a new menu each season; WhatsApp booking is the fastest way to get a table.
Gintilla cooks a certified-organic, entirely plant-based menu in Cagliari on Corso Vittorio Emanuele II, where raw plates share the daily list.
Order: The raw plate of the day with local vegetables.
Tip: It is fully vegan and Bioagricert-certified organic, run by Paolo and Giulio with Vladimir Gregorean in the kitchen.
