La Saletta

La Saletta, founded in 2009, stands as a key venue for haute cuisine in Sardinia. Its philosophy centers on respecting and enhancing the quality of raw materials through sustainable, authentic, and quality-driven culinary practices. The restaurant’s menus focus heavily on products sourced from their own garden and the island, blending tradition with contemporary creativity. The kitchen offers tasting menus that present Sardinian culture alongside modern techniques. These menus feature multiple courses that balance honest, genuine dishes with inventive touches. Ingredients come from carefully chosen local suppliers, including fishermen cooperatives for seafood, farms for produce, and artisanal producers for cheese, dairy, olive oil, and wine. Signature dishes include Muggine with broth, skin chips, and koji mayo; Carciofo with casu axedu, fennel, and bottarga; and Fregula with sea extract, escarole, fermented butter, and lemon miso. Other highlights are Ditalini with cacciatora sauce and chicken garum, Agnello with mustard glaze and porcini oil, and the filetto of the day with accompaniments. La Saletta is listed in the Michelin Guide for its Sardinian and modern cuisine.