Ristorante Enhorabona — Restaurant in Alghero

I must say I left this place disappointed.

For some reason instinct tried to tell me not to go here even if the reviewed were super good. Probably because our room was literally few meters away from the restaurant.

But we called and they had a free table. A rare free table in that week of peak summer in August. We accepted even it it meant eating at 10pm.

When we arrived they made us seat in the far back even if there were a good few other tables available in the main room and from what I can recall also outside (which is nice, even if it's literally on the road, the walking pathway of it).

Being so internal meant experiencing the place quite differently, in particular as I was facing their bar table where waiters were cleaning and drying glasses.

The set of antipasto was absolutely lovely: well presented and very interesting. We enjoyed it a lot.

Unfortunately I found their main course, the fregola with seafood that everyone seems to buy, to have a very bland taste. One of those occasions where even adding quite a bit of salt didn't save the meal.

The presentation of the fregola is beautiful (as are the decorations in the restaurant). Its seafood is also fresh, which is essential for this type of recipes. The problem was the sauce that had a very mild taste compared to similar preparations of seafood in tomato sauce.

At the end of the meal I was asked how I found it and shared my opinion, respectfully. It seemed like one of the waiters took offence about it and there was a comment about it that I half captured.

A waitress explained me that the sauce is made with crab. Personally I don't care about how expensive is the ingredient used but if it has a satisfying taste or not. I had much cheaper/basic pastas that tasted more.

Around that moment I also started noticing how the less experienced waiters started making gestures among themselves to decide who should have asked us if we wanted coffee or a digestif. The general thought is a nice thing but it also made me feel they wanted to send us out as they where cleaning tables and floor around us.

It didn't leave me with desire to go back.

When they asked me if I wanted a dessert I didn't have...

We never got the chance to experience this restaurant. We booked a table for 7:15 PM, but due to traffic and parking delays, we arrived at 7:34. When we got there, we were told they’d given our table to someone else. They claimed we should’ve called to let them know. I sarcastically responded that next time I’d send a fax to update them on my location, and to my surprise, a waiter chased after us, shouting that I had no right to treat them that way and that the owner was upset they couldn’t seat us. Well, guess what? I’m more upset about being left without a place to eat on a Saturday night with a flight to catch.

To the restaurant owner, if you're reading this: I have 25 years of experience in the hospitality industry, including managing F&B outlets. If you insist on enforcing strict reservation times, the right approach is to inform guests at the time of booking (e.g., "We hold your table for X minutes before releasing it") or at least take their phone number and call if they’re late. That’s basic customer service. Judging by the attitude we experienced, you and your team could use a bit of training...

We had a very pleasant evening at the restaurant. The lady who spontaneously offered us a table was extremely kind and made every guest feel welcome. The starters and primi were excellent. Unfortunately, the grilled fish of the day was badly burnt on the outside, and this flavor carried through to the inside. Normally, this wouldn’t be a big issue, as food quality can vary.

The real disappointment came from the blonde waitress I politely mentioned this to. Instead of handling it with understanding, she seemed annoyed and told us that the fish is supposed to be burned on the outside. When I explained that the charred surface completely dominated the flavor of the dish, she insisted that it was intended to be that way. This dismissive attitude toward a guest felt very unprofessional, especially given the otherwise high quality of the restaurant.

To make matters worse, the same dish at the neighboring table looked perfectly cooked, without any burnt parts.

On a positive note, the starters were absolutely delicious! We would still give the restaurant another chance—after all, everyone can have...