Luigi Pomata is a seafood 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
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.
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.
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.
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.
Da Marino al St. Remy is Cagliari's small brick-walled seafood room by San Salvatore da Horta, run front of house by Marino Cogoni with Silvana Sardu cooking.
Order: Seafood antipasti, then a pasta with the day's catch.
Tip: The wine list leans hard on Sardinian growers; book, because the rooms hold only a few tables and Sunday is closed.
Duanima in Cagliari is chef Luca Floris's small contemporary room on Via Satta, a short menu rewritten every week around Sardinian produce and market fish.
Order: The weekly menu, whichever way it runs.
Tip: Only Saturday and Sunday have a lunch sitting; the rest of the week it is dinner from 20:00 and the room fills fast.
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.
