Excellent, All Round
Pro Quality dishes at every turn.
Con You'll be stuffed!
Pay
€€€
Per Person Around €30. Shared: Beer, wine, starter. Solo: mains desserts. Gratis: Limoncello.
Pro Quality dishes at every turn.
Con You'll be stuffed!
Pay
€€€
Per Person Around €30. Shared: Beer, wine, starter. Solo: mains desserts. Gratis: Limoncello.
🛈 Dietary On Menu
Access One step from street.
In Short
Hopes. Another authentic-feeling pizza?
Reality. Yes, yes, yes,
First Impressions. Wood. Aubergine walls. And my kitchen floor.
USP? Sardinian touches on quality dishes.
The offer in three words. From the Island.
Service! Excellent.
Friend friendly? First class.
Rating for dating. Up there, if you're OK with classic pizza ingredients.
Tip? Yep.
Change one thing? Fresh sausage over cured, if I was choosing.
Revisitability. A given.
What's the story?
We're delighted to have found another establishment that's new to us that we'll be heading back to soon.
Access One step from street.
In Short
Hopes. Another authentic-feeling pizza?
Reality. Yes, yes, yes,
First Impressions. Wood. Aubergine walls. And my kitchen floor.
USP? Sardinian touches on quality dishes.
The offer in three words. From the Island.
Service! Excellent.
Friend friendly? First class.
Rating for dating. Up there, if you're OK with classic pizza ingredients.
Tip? Yep.
Change one thing? Fresh sausage over cured, if I was choosing.
Revisitability. A given.
What's the story?
We're delighted to have found another establishment that's new to us that we'll be heading back to soon.
Run by the owning couple, Filu 'e Ferru is serving Sardinian-influenced Italian flavours that feel as authentic as we could probably hope for, and we strongly recommend a visit, pronto.
Starter? We discovered something totally new to us. Pane Frattau. Presented as a sort-of bread lasagne, this is a terrific sharing dish, not least on a cold November day. Watch the skillet, it's red hot. Tomato, cheese and egg are layered together. There's fresh basil in there too. It's excellent. Try it.
Pizzas don't disappoint, either. Sarda comes with olives and some strong cured sausage, olives and pecorino, Filu 'e Ferru with smoked pancetta which adds a lot of depth to the flavour. Both have some proper scorching, plenty of great tomato and the right proportion of cheese. Despite the generous size, we disposed of both, crusts and all.
There's more to come in desserts. Enough Tiramisu to feed a family was matched with Seadas al miele, an impressive old style dessert of fried pasta, cheese and honey. Excellently tasty, just a touch of an ice cream would have made this perfect.
Service is terrific. Italian voices mingle with Spanish and arrive early enough and the chef might well pop out front for a word. We shared shock with him about some customers, apparently raised on Telepizza, complaining about his pizzas coming "with burnt bits". Who'd say soccarrat shouldn't be in paella? Tsk. Credit to the servers for offering some extra dynamite chilli oil, careful table cleaning and some impressive customer hygiene control over using sanitiser on arrival.
There's a board of Sardinian wines, and a limoncello came after the bill. Who's going to say no to that?
Food ★★★★ VFM ★★★★ Service ★★★★☆