At Luigi Pomata, Sardinian tradition meets a cosmopolitan sensibility, shaped by the chef’s roots in the island of Carloforte and years in kitchens from New York to London. Known as the “chef of red tuna,” don’t miss his iconic Girotonno tasting – an inventive journey through tuna, from tonno tonnato and tartare with mozzarella foam to ventresca with aubergine and toasted hazelnuts–showcasing the ingredient at its best.

With several locations scattered across the city, Dulcis is Cagliari’s go-to stop for anyone with a sweet tooth. Specialising in traditional Sardinian confectionery, its dark wooden counters are filled with local favourites such as saffron-scented ricotta pardulas, raisin-studded pabassine and gueffus – delicate almond-paste bonbons wrapped in colourful tissue paper.

Founded in 1838 by Lazzaro Canepa, Antico Caffè has historically been the hangout for Cagliaritani. Looking straight onto the Bastione di Saint Remy, it was carefully restored in 1998 by the Ruggieri family and continues to embody the spirit of a Liberty-era café, where refined Sardinian dishes are served on marble-topped tables. Open from early-morning espressos to late nights of astice alla catalana (chilled lobster with olive oil, lemon, tomatoes, and red onion) and seafood fregula.