Family run since 1988, this local spot is packed nearly every night of the week. The dining area is rustic with terracotta flooring, brick pillars, straw-base chairs and a wood-burning stove. The service, presentation, food, and wine list are all exceptional, and only the freshest of local meats and cheeses are served. Orchestrated by Chef Francesco Nanu, the menu features grilled tuna, rosemary lamb, glazed pork and such delicacies as cordedda con piselli stufati
(lamb intestines on a spit with a bed of snow peas). The chef even puts a twist on the traditional Italian cracker bread guttiau, by brushing it with olive oil and lightly toasting it in the oven. Everything is made from scratch, including the pizza, pasta and ice cream dribbled with honey. The daily menu, which has some of the island's most delicious dishes, is a very good deal.