Bistrot 100 is a bistro restaurant in Villanova, Cagliari.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3 hours
Embark on a Cagliari guided food tour and savor local charcuterie, pizza, handmade pastas and Sardinian sweets, while discovering the city’s rich culinary traditions.
3 hours
Learn to make pasta and tiramisù, the most iconic and traditional Italian recipes. Enjoy an authentic family experience, then savor your dishes tasted with a local wine
3 hours
Cook in a local Italian home, prepare 3 authentic recipes from scratch, enjoy your homemade feast with local wine, and experience real Italian culture in a warm, famil...
Address: Via Giovanni Battista Tuveri 100, 09129 Cagliari
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.
OrderA run of skewers off the charcoal counter.
TipOnly 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.
OrderThe seasonal sharing menu, start to finish.
TipClosed Tuesday, and the kitchen writes a new menu each season; WhatsApp booking is the fastest way to get a table.
Pani e Casu sits on Via Santa Croce inside Cagliari's Castello walls, serving bread, pecorino and Sardinian home cooking a few metres from the ramparts.
OrderPane carasau with pecorino and a glass of Cannonau.
TipService windows are tight, one hour at lunch and ninety minutes at dinner, so book; Monday the door stays shut.
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.
OrderPane frattau, tomato, pecorino and a poached egg.
TipClosed Tuesday; there is a garden at the back and the grappa and Sardinian wine list is longer than the food menu.
Josto in Cagliari is Pierluigi Fais's Via Sassari dining room, an open kitchen working bottarga, mullet and Sardinian meat into minimal modern plates.
OrderThe tasting menu, bottarga and mullet included.
TipThe tasting menu runs 70 euro; Sunday is the one day the room stays dark, and the kitchen works Monday to Saturday.
Luigi Pomata cooks Carloforte tuna in Cagliari, three rooms and a port-facing terrace above Viale Regina Margherita, raw fish to open and red tuna to follow.
OrderRed tuna, raw then seared, the house speciality.
TipLunch service runs 13:00 to 15:00 Tuesday to Saturday and is the cheaper way in; tinned house tuna is sold to take home.
