Josto

Josto Ristorante began in February 2010 as "Josto nel Vicolo," a small trattoria in Oristano’s historic center inspired by a Sardinian warrior from 215 BC. In September 2011, it expanded to “Josto al Duomo,” housed in a historic building once occupied by ecclesiastics until the mid-20th century. This location fuses youthful creativity with a deep respect for tradition. The restaurant embraces modern Sardinian and Mediterranean cuisine, showcasing local ingredients with an emphasis on transparency and origin. Josto’s culinary philosophy balances innovation with tradition, delivering elevated dishes that highlight the rich flavors of its territory. Josto is connected to a gastronomical group including Framento, known for its innovative long-fermented pizza dough, and Etto, which focuses on artisanal meats sourced from the Montiferru and Guilcer regions, prioritizing traceability and minimal waste. Recognized in the Michelin Guide, Josto exemplifies contemporary cuisine rooted in the culture and ingredients of Sardinia.