Nestled along the little bay of Calamosca just outside Cagliari, the Sardinian capital, the Calamosca Restaurant is a pinnacle of fine dining.
A family legacy with timeless appeal
The restaurant, under the Devil’s Saddle promontory with its iconic rock formation, is perched overlooking the sea is not just a haven of fine food and stunning vistas, but also a beacon of sustainability and innovation. Under the stewardship of Matteo, Alessandra and Massimiliano Porcu this remarkable destination venue offers fine dining that marries Sardinia’s extraordinary wealth of foods and wines with environmental responsibility. It was Vittorio Porcu, grandfather of the current owners, whose design shaped the curved property overlooking the bay and the Capo Sant’Elia lighthouse. Following a recent renovation, helmed by managing director Matteo Porcu, the restaurant enhanced its timeless appeal, Matteo's passion for his family's legacy revitalizing not only the restaurant but also the next door Le Terrazze di Calamosca terraces.
The Art of Sardinian Cuisine
The kitchen is helmed by Chef Michele Ferrara, a Sardinian native with a wealth of international experience who brings a refined touch to every dish. This showcase for the local flavors that feature in Ferrara’s seasonal menus, blend Sardinian staples with global inspirations. A master of minimalist plating, Ferrara emphasizes the natural essence of each ingredient, and among his standout creations is the Polpo per Silvana, a tribute to the Porcu family matriarch which combines crispy octopus with Sardinia's signature scabecciu agrodolce sauce.
Matteo PorcuThe pasta is crafted in-house every day
The pasta, which Chef Ferrara crafts daily, takes center stage at Calamosca with signature dishes like Calamosca 1952, a pacchero pasta paired with prawns, calamari, swordfish, mussels, and the quintessential Sardinian Culurgiones potato-filled ravioli. The menu changes three to four times annually, showcasing the finest seasonal produce in exquisite dishes like the Cottu e Crù crispy swordfish, while beef and chicken are also on the menu in dishes like the Orgoglio Sardo, a tartare of local beef with sun-dried tomatoes and anchovies.
Combatting food waste is high on the agenda
At the heart of Calamosca’s commitment to sustainability are its initiatives to combat food waste, such as the "magic boxes." Filling boxes with high-quality, unused food from weddings, birthdays, and events, Calamosca demonstrates how small, thoughtful actions can make a significant impact on both the local community and the planet.
Beyond dining: Le Terrazze di Calamosca
Complementing the restaurant is Le Terrazze di Calamosca, an elevated bar experience offering breathtaking views of the bay. Whether savoring an Italian breakfast, a light lunch, or an expertly crafted cocktail, guests are treated to a multisensory journey. And the bar's partnerships with prestigious food and wine brands, many of which are local, amplify its allure, while events like summer DJ parties add a festive touch. With its dedication to culinary artistry, unforgettable vistas and sustainability the Calamosca Restaurant and Le Terrazze redefine luxury dining in Sardinia.
For information: http://calamosca.it
