In Sardinia, people wish each other a hundred years. We brought that wish to Innsbruck — along with hand-made pasta from ancient grains, the wines that define Sardinia, and the belief that every good story begins at a table.
Sardinia is one of the regions known as Blue Zones, where people live markedly longer than average. Behind that way of life lie simplicity, balance, and the pleasure of spending time together. Our kitchen is inspired by it.
The pasta is made by hand from ancient Sardinian grains, the ingredients are chosen with care, and every dish is completed by the typical wines and spirits of our land.
Culurgiones, malloreddus, lorighittas and fregola — shaped by hand every day, from grains grown in Sardinia for generations.
Pecorino, bottarga, myrtle, saffron and wild fennel. Ask us and we will tell you which village each one comes from.
Vernaccia, Vermentino, Cannonau, Cagnulari, Bovale and Carignano, plus gin, filu 'e ferru and mirto — the drinks that accompany this food on the island.
The muffled sound of the cowbells of the Mammuthones. Hands that close the culurgiones. Sheep on the inland hills. The old tonnare in the morning light. This is the island our cooking comes from — the one we want to bring a little closer to you.
For curious travellers, families, friends, people meeting on business, and anyone who values authentic Sardinian cuisine. For lunch, for dinner for two, for a working meeting or a long convivial evening. Because true longevity is not only about living long, but about enjoying life.
We invite you to discover Sardinia with all your senses — through its flavours, its stories and its particular way of living.Barbara Marras
A table, a glass of Cannonau, and a place where no one is in a hurry. A Chent'Annos.
