Pani e Casu is an italian restaurant in Castello, Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Pane carasau with pecorino and a glass of Cannonau.
Tip: Service windows are tight, one hour at lunch and ninety minutes at dinner, so book; Monday the door stays shut.
Address: Via Santa Croce 51, 09124 Cagliari
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.
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.
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.
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.
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.
