Luigi Pomata is a seafood fine-dining restaurant in Marina, Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Red tuna, raw then seared, the house speciality.
Tip: Lunch service runs 13:00 to 15:00 Tuesday to Saturday and is the cheaper way in; tinned house tuna is sold to take home.
Address: Viale Regina Margherita 18, 09124 Cagliari
Antica Hostaria on Via Cavour is the old-school Cagliari osteria of the Marina, dark wood and a fish-led list of Sardinian classics under Antonio Mura.
Order: Fregula con arselle, or the baked capon with artichokes and potatoes.
Tip: Closed Sunday. The room started as a mid-nineteenth-century inn and the kitchen still leans on the fish list rather than the printed classics.
Terra sits on the ground floor of Palazzo Tirso in Cagliari, a central design kitchen turning Sardinian seasonal produce into a gourmet carte.
Order: The seasonal Sardinian tasting menu.
Tip: The same hotel runs the Cielo terrace upstairs, so book Terra for dinner and move up for a drink over the Golfo degli Angeli.
CUCINA.eat in Cagliari is shop, kitchen shop and counter in one on Piazza Galilei, cooking Sardinian recipes for communal tables near San Benedetto.
Order: Whatever is chalked up that day at the counter.
Tip: Counter seats beat the tables for solo lunch; wine by the glass and craft beer make it work as an aperitivo stop too.
Old Friend in Cagliari is Dario Torabi's Villanova bistrot, where offal, spice and BBQ oysters are plated for people who came out to be surprised.
Order: BBQ oysters, then the herb-cured mullet.
Tip: Torabi opened the place in 2016 and moved it to Via Abba; dinner only, and the menu changes with what the boats and gardens bring.
Antica Hostaria on Via Cavour is the old-school Cagliari osteria of the Marina, dark wood and a fish-led list of Sardinian classics under Antonio Mura.
Order: Fregula con arselle, or the baked capon with artichokes and potatoes.
Tip: Closed Sunday. The room started as a mid-nineteenth-century inn and the kitchen still leans on the fish list rather than the printed classics.
Josto in Cagliari is Pierluigi Fais's Via Sassari dining room, an open kitchen working bottarga, mullet and Sardinian meat into minimal modern plates.
Order: The tasting menu, bottarga and mullet included.
Tip: The tasting menu runs 70 euro; Sunday is the one day the room stays dark, and the kitchen works Monday to Saturday.
Amano is Vincenzo Sorvillo's Cagliari dining room on Via Sonnino, where five or seven plates are chosen off the Gran Carta and served as a tasting menu.
Order: The seven-plate tasting menu at 100 euro.
Tip: Five plates run 80 euro and seven run 100, drinks and service excluded; the Gambero Rosso 2026 guide gives it two forks at 80 points.
Terra sits on the ground floor of Palazzo Tirso in Cagliari, a central design kitchen turning Sardinian seasonal produce into a gourmet carte.
Order: The seasonal Sardinian tasting menu.
Tip: The same hotel runs the Cielo terrace upstairs, so book Terra for dinner and move up for a drink over the Golfo degli Angeli.
