Appetizers: carasau bread with lard and bottarga, eggplant with fresh cherry tomatoes, capers and mussel, cuttlefish and beans, fried sardines, zucchini stuffed with grouper pulp, stewed baby octopus, mussel soup. First courses: fregola with seafood aroma, fish tortelli with fresh cherry tomatoes, basil and bottarga. Second course: baked sea bream or sea bass with king prawns and potatoes. Dessert: homemade Sardinian sweets, peaches with myrtle, myrtle tiramisu. Beverages: wine, water, coffee, myrtle liqueur, filu ferru.