Name: Luigi Pomata
Telephone: +39 070 672058
Price range: $$$
Rating: 4.5

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sergio valentinisergio valentini

My first time in Cagliari couldn’t have started with anything less than Luigi Pomata, arguably the best restaurant in the city. I had the Menu Degustazione which, at that price of Euro 85, is a bargain for the quality of the food I was about to have. Their speciality is tuna, but, be aware, this is not just tuna, it THE BEST TUNA that you will ever eat in Italy, possibly in Europe! This red tuna, tonno rosso in Italian, and the way they cook it is nothing short of magnificent. The full list of what I had is in the picture of the menu, and everything was incredible, from start to finish. The flavours are delicate and strong in the sense of packing a punch without overwhelming the palate. This is great cooking that constantly delivers excellence but does not make a fuzz about it. They prefer delivering fantastic food without fireworks or too much noise. The fireworks come towards the end, when, after finishing the meal, I noticed a dessert that I did not notice when reading the menu. This is an homage to Grant Achaz of A linea in Chicago, but it’s done in Sardinian-Luigi Pomata style, and it’s a feast of chocolate, fresh fruits, and much, much more . I saw it on the table of a dining couple near me, and had a serious attack if food envy. So much so that I ordered it, despite the fact that I had finished my meal already. I’m glad I did ! The service, from the chef, Luigi himself, who comes to the table in person to advise and, for some dishes, serving them to you himself, to the waiting staff, to the Sommelier, everybody was friendly, caring, smiley, and sweet. A perfect experience that I will probably repeat as soon as I’m back in Cagliari. Thank you to all of you !

Matias CoreaMatias Corea

I was pleased to see Luigi (the chef) moving around the restaurant and checking on stuff. I thought the tasting menu was the way to go and the dishes sure looked good when they came. The service was good but at busy times they get a little forgetful. My first dish came and I had no wine served. :/ Is obvious that this restaurant has a good base but maybe it was my unfortunate single person table ordering a tasting menu? The dishes were all almost there, the spaghetti was delicious (no picture) and so were the three little bites but the rest was but not quite there. I believe there's great food but maybe it's not the tasting menu, for it to be excellent it just needs a chef in the kitchen who knows the difference between good and excellent. I would love to see Mr. Pomata take charge of the kitchen again!

Ilaria Valzelli CottaliIlaria Valzelli Cottali

Partiamo dal presupposto che era la cena più ambita della nostra vacanza, prenotata con largo anticipo. Il menù si chiama “IL TONNO DALLA TESTA AI PIEDI”, 9 portate dall’aperitivo alla piccola pasticceria selezionate dallo Chef. Lo chef dice "vi faccio assaggiare il tonno in tutte le sue forme". Ok. Chiediamo l'abbinamento vini e non è disponibile per "assenza dei sommelier". Lo chef dice "vi porto io un vino" (senza dirci quale, con che costo). Iniziamo a mangiare. Negli assaggi di benvenuto si trova una micro fettina di cuore di tonno e un po' di bottarga grattuggiata sulla pallina fritta. Arrivano poi 2 micro tartare (non ci viene spiegata la differenza di taglio) e una fettina di carpaccio. (buono, ma microscopico) Nella parmigiana c'era una spolverata di katsuobushi di cui non si sente il sapore. Nel primo, preso in prestito dal menù del ristorante del padre, del tonno sott'olio. Nella fregola, un poco di bottarga di tonno. Il secondo è un pezzo di tonno scottato che non siamo state in grado di capire, abbiamo chiesto e ci è stato solo detto "reale di tonno" (boh). Fine dei piatti di tonno, arrivano una pallina di gelato al basilico, un dolce "birramisù" e la piccola pasticceria. Ora, IL TONNO DALLA TESTA AI PIEDI direi anche di no. Il menù è sicuramente impiattato bene, ma come contenuto direi che scarseggia e non poco. Ci aspettavamo di mangiare delle cose mai provate, invece, arrivando da Carloforte, abbiamo trovato le stesse cose ma molto migliori nei ristoranti sull'isola (e meno cari). Niente di ecclatante, "poco" tonno. Spolverare un poco di bottarga non significa per noi "mangiare tonno". Inoltre abbiamo prenotato da casa, ci è stato chiesto se volevamo cenare in "terrazza". NB: la terrazza è il marciapiede! Dove passano i pedoni (tra i tavoli) e accanto c'è un parcheggio su una strada trafficata. Non la chiamerei terrazza ecco, un po' sovrastimata. Finisco la recensione parlando del caldo: abbiamo immediatamente chiesto un tavolo all'interno perché si moriva di caldo all'esterno. Non c'è. Sopra i tavoli, tende tirate. Ok piovigginava, ma un ventilatore? Per noi è stata una tortura, per tutta la cena desideravamo solamente andarcene, troppo caldo. Per aver speso €100 a testa (75 menù + vino + coperto) direi che è stata l'esperienza peggiore in Sardegna e a Carloforte di tutta la vacanza. Per noi è no.

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Reviews of Luigi Pomata

4.5

(680)

5.0

1y

My first time in Cagliari couldn’t have started with anything less than Luigi Pomata, arguably the best restaurant in the city. I had the Menu Degustazione which, at that price of Euro 85, is a bargain for the quality of the food I was about to have. Their speciality is tuna, but, be aware, this is not just tuna, it THE BEST TUNA that you will ever eat in Italy, possibly in Europe! This red tuna, tonno rosso in Italian, and the way they cook it is nothing short of magnificent. The full list of what I had is in the picture of the menu, and everything was incredible, from start to finish. The flavours are delicate and strong in the sense of packing a punch without overwhelming the palate. This is great cooking that constantly delivers excellence but does not make a fuzz about it. They prefer delivering fantastic food without fireworks or too much noise. The fireworks come towards the end, when, after finishing the meal, I noticed a dessert that I did not notice when reading the menu. This is an homage to Grant Achaz of A linea in Chicago, but it’s done in Sardinian-Luigi Pomata style, and it’s a feast of chocolate, fresh fruits, and much, much more . I saw it on the table of a dining couple near me, and had a serious attack if food envy. So much so that I ordered it, despite the fact that I had finished my meal already. I’m glad I did ! The service, from the chef, Luigi himself, who comes to the table in person to advise and, for some dishes, serving them to you himself, to the waiting staff, to the Sommelier, everybody was friendly, caring, smiley, and sweet. A perfect experience that I will probably repeat as soon as I’m back in Cagliari. Thank you to...