Cagliari
in Southern Sardinia

Overlooking the palm-lined boulevard of Poetto, an area that's anything but short on great restaurants, Antica Cagliari has earned its place as a local favourite for fresh seafood and traditional Sardinian cuisine. Order the pescato del giorno, or settle in on the terrace with a pizza as the sun sets over the coastline.

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.

An institution since 1914, Il Lido has evolved since then far beyond a classic beach club. Set within its sleek white structure, it gathers some of the liveliest spots on the shoreline – from a café, two seafood restaurants and a pizzeria to rotating fashion boutiques, an ice cream store and an evening club. From morning espresso to late-night dancing, it remains a favourite meeting point for Cagliaritani by the sea.

Among Cagliari’s many Neapolitan-style pizzerias, Maiori is the one we keep coming back to. Tucked into the courtyard of Palazzo Doglio, its white-stucco interiors and organic shapes make a polished setting for Chef Emanuele Riemma’s distinctly Campanian-meets-Sardinian pizzas. Our tip? Order the one topped with pizzutello yellow tomatoes and Sardinian dried sausage, then finish with the rum-soaked babà for a little taste of the Amalfi Coast.

At the recently reimagined Marinella, large glass windows open onto the sea, while the terrace has views of the Gulf of Angels and the distant Sella del Diavolo. Inside, the café pairs classic pastries with ginseng or pistachio cappuccinos, while upstairs the terrace restaurant and pizzeria serve seaside plates. Our tip? Try the spaghetti with red lobster or the pizza finished with mullet bottarga.