Sa Cardiga e Su Schironi

Sa Cardiga e Su Schironi, founded in 1967 by Mr. Cesare Murgia in Capoterra, Sardinia, is a distinguished restaurant known for its dedication to fresh fish and seasonal regional products. The establishment remains family-run, with Cesare's son Gianluca continuing the tradition of emphasizing freshness, professionalism, and cordial service. Guests can observe the preparation of specialties like the grilled pond eels skewers ("su schironi") over an open charcoal grill. The venue features an elegant nautical design with mahogany wood paneling and rope accents, offering several dining rooms including a sea-view terrace and a summer outdoor area. A mini club for children operates on Sundays with a babysitter, and small event spaces are also available. Chef Emanuele Scanu leads the kitchen, focusing on simple, traditional Sardinian dishes such as Sa Burrida, raw and boiled tuna, fresh tagliatelle with sea urchins and mullet bottarga, Sardinian lobster, and matured pecorino with honey. The dessert selection includes seadas and warm ricotta ravioli. The extensive wine cellar showcases Sardinian, Italian, and international labels, supported by a nitrogen-powered system that preserves wine quality by the glass. The restaurant offers tailored tasting menus complemented by a dedicated team and a carefully sourced supply chain involving local fishmongers, farmers, and bakers.