Usually, Cagliari’s café scene tends to stick to tradition. That’s the opposite of what pastry chef Gabriele Giambastiani set out to do with Matrice, a contemporary pasticceria agricola in Piazza Yenne. With its open, glass-walled lab, the space invites passersby into a literal sweet-watching: croissants, cinnamon rolls, and delicate mignons are crafted in full view. Rooted in a farm-to-pastry ethos and set within warm sandstone and olive wood interiors, breakfast and aperitivo are served daily – best paired with the signature Caffè Matrice, where a melting praline turns espresso into dessert.

Tucked beside the marble exterior of the Chiesa Collegiata di Sant’Anna, this small spot keeps Sardinia’s deep bread traditions alive. Run by the Pintus brothers, it gives a contemporary twist to the island's shepherd dishes – most famously pani frattau, where crisp carasau bread is softened in broth, layered with tomato and aged pecorino. Other local classics appear too, including zichi topped with slow-cooked meat stew ghisadu.

Overlooking Piazza Yenne, the elegant Caffè Svizzero has been a city institution since 1901. Recently renovated, it remains a go-to meeting spot for locals, who gather beneath the wide outdoor parasols or inside at marble tables over espresso or spritz (often with a copy of L'Unione Sarda in hand). Open from breakfast through dinner, it serves custard-filled cornetti and pizzette sfoglia (flaky puff pastries topped with tomato, capers and anchovies) alongside Danish pastries and an extra-sweet Vietnamese iced coffee.