Hostaria Via Aemilia — Restaurant in Cagliari

This restaurant is near the centro storico very near the hotel I was staying in. The restaurant has a nice atmosphere and is tastefully lit and decorated.

We receive£ a warm welcome from the owner/manager who was attentive throughout the visit explaining the dishes and he also showed a good knowledge of the wine list.

My wife and I shared two antipasti. One a carpaccio of pear with nuts and Parmesan, very unusual, but a fantastic flavour combination. Tasted great. We also had a plate of meats, five different meats and again each was described by the server.

Main course was fillet steak with an excellent flavoured salt and pork fillet accompanied by oven roasted potatoes with herbs. Excellent.

There is a good wine list and we enjoyed a fine Pinot Grigio. A good dining...

We got the aaddress from our hotel and went there for a dinner. The restorante was not full and we have been welcomed. The recipies have there origin from Bologna and where a nice change to the ones we had during this week in Cagliari. The pasta is delicious and the meals are special. I had pasta with tartuffo as primi piatti and fried-baked potato ( super delicious!!) and a filet a secondi. I would have loved to combine the pasta and the filet which was no possible, that‘s why i reduced one star, but overall everything we ordered was testy and well done. The service was realy good and we eonjoyed our stay in the nice hosteria. Ah... please cool down the restaurant a few degrees... it was realy hot...

I think this was one of the, if not best meal I have had in Sardinia. The wine selection was really nice, and the pastas were amazing.

Homemade with love, the bolognese double yolk pasta was bursting with earthy meaty flavors without being excessively oily.

The tortelli was one of the stars of the night, delicate dumplings filled with an explosion of liquid parmesan and soaked in beef jus and shaved truffles.

The other star was the 24 month aged parmesan ice cream, drizzled with 8 month balsamic, and served with 12 month prosciutto and fresh figs.

If I ever come back, I will be...