Il Moro Review
Chef Massimilliano Melis takes pride in serving up Italian dishes with a Sardinian emphaisis in this small and unpretentious family-run restaurant, a little way from the main eateries. You could start with honey roasted figs, then move on to fregola (pasta made with semolina) with shellfish, tomatoes, and chili sauce, or pork with Pecorino cheese, pancetta, and rocket. Set menus are good value.
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