MENU
Embers. Simplicity. Character.
“Fireis not a technique. It is an ancient language—one that Sardinia has always spoken, long before anyone wrote down a recipe.
We cook what this land produces, transformed by the Josper and the precision of a cuisine that never forgets its roots.
The menu changes every month, just like the seasons.”
The three routes
Three ways to explore our cuisine.
These are selected at the time of booking and are meant to be shared at the table.
ARSU
Six Acts of Fire and Avant-Garde — €90
The complete dining experience. Six courses that take you on a journey through the sea, the land, and the grill—without compromise. This is how we introduce La Gardiana to first-time guests.
ON THE SEAS
Four Stories of Salt and Sand — €75
For those who come to the fire in search of the sea. Local seafood, seaweed, marrow, and fregola: four courses that give voice to our coastline.
ORTALÌZIA
Four flavors from our region — €65Vegetarian menu
Grilled meats, vegetables, Sardinian cheeses, wild herbs. Sardinia without fish or meat—but with just as much character.
Wine pairings are available for each course. Please ask your server.
We don’t work with prime cuts. We work with prime breeds.
Grilled meat is our most primal flavor. But quality doesn’t start on the grill—it starts with the animal.
We select cattle raised on extensive pastures, reared in accordance with their natural growth cycles. Then we choose the cuts that others discard: flank, shank, tail, shank, and belly—the very cuts that Sardinian tradition has always known how to transform into something extraordinary.
Four selections, four ways to enjoy meat. Minimum weight: 800g—to ensure the juices remain intact and the fat reacts perfectly with the heat. Our selection changes weekly: ask our staff about today’s special.
LA SELVAGGIA — €95/kg
Chianina · Podolica · Maremmana
Italian breeds raised on open pastures. Lean, grassy, and mineral-rich meat—it carries the scent of the earth and wild hay.
Pairing: Young Cannonau, Chrysos extra virgin olive oil.
LA BURROSA — €100/kg
Simmental · Parmigiano Friesian · Masuria
Dual-purpose breeds, raised for both milk and meat. Natural intramuscular marbling. Notes of cream, alpine butter, and toasted hazelnuts.
Pairing: Vermentino di Gallura, whipped salted butter.
LA PROFONDA — €110/kg
Sashi · Black Angus · Sardinian Yellow Cow
A complex marbling reminiscent of marble veins. Notes of Parmesan rind, dried fruit, and forest floor. Endless finish.
Pairing: Aged Cannonau Riserva, Maldon sea salt flakes.
LA RARA — €190/kg
Galician Red · Wagyu · Galician Old Cow
An extremely rare selection. Animals over 15 years old. The Grand Cru of our winery. Unparalleled complexity, melt-in-your-mouth richness, and an exceptionally long finish.
Pairing: A 10-year-old Cannonau or a fine Spanish red.
The Maturing Sea
Our fish aging process isn’t just a fad. It’s a method that allows locally caught fish—amberjack, snapper, and croaker—to transform their flesh into melt-in-your-mouth tenderness and concentrate their briny essence.
It has notes of dried fruit, butter, and a hint of aged cheese.
It’s not fresh seafood—it’s next-level seafood.
Discover the varieties and ripening dates of today’s selection—let our dining room staff guide you.
The paper
In addition to the set menus, we offer a selection of à la carte dishes that changes every month to reflect the season.
Here are a few examples from the current menu:
Explore our Wine List
A selection designed to complement every dish, every cooking method, and every nuance of the grill.
Our selection begins in Sardinia, with authentic wines that reflect the region.
Alongside the island’s wines, the selection includes other offerings such as Coppo Wines, artisanal champagnes, and Ferdy Wild’s selection—a natural, intense, and unconventional choice.
Every bottle is selected with the same care we give to our raw materials: because wine, like fire, must have character.
Start your culinary journey
