A breath of fresh air in Cagliari’s food scene, Aurea is a contemporary osteria from chef Teresa Galanti, who grew up in the northern city of Castelsardo in a family of fishermen. Opened in 2025 with pastry chef Luna Püz Olivares, this intimate spot puts Sardinia’s sea and seasons front and centre, with plenty of fermentation, preservation and house-made touches along the way. Think fish charcuterie with whipped butter and sourdough, or the catch of the day paired with fermented cherries and ponzu.

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.

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.

Corso Dodici has been a favourite local address since opening in 2013. Part bistro, part cocktail spot, it pairs comforting Sardinian flavours with contemporary flair – from silky cacio e pepe to tender octopus served on a smooth chickpea cream. Inside, warm wood, soft lighting and vintage objects create an inviting, slightly retro atmosphere where a quick dinner easily turns into a long, convivial evening.