Sa Schironada is a seafood restaurant in Marina, Cagliari.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Zuppa di cozze with pane carasau, then seadas.
Tip: Open every day and late, which makes it the fallback when the smaller trattorias in the Marina have shut their kitchens.
Address: Via Baylle 39, 09124 Cagliari
Trattoria da Serafino works a corner of Via Lepanto in Cagliari, an air-conditioned room of local fish plates and a back room for long lunches.
Order: Whatever local fish is on the board that day.
Tip: Closed Wednesday; the private back room takes the business lunches, so the front fills with regulars.
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.
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.
Trattoria da Serafino works a corner of Via Lepanto in Cagliari, an air-conditioned room of local fish plates and a back room for long lunches.
Order: Whatever local fish is on the board that day.
Tip: Closed Wednesday; the private back room takes the business lunches, so the front fills with regulars.
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.
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.
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.
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.
