Jò Trattoria Moderna — Restaurant in Lu Palau/Palau

Where do i begin.. To start off, why everyone is here in the first place... the food .. no other words can describe the food other then "authentic, homemade, and outstanding" I had the pleasure of sitting down with my wife to celebrate our marriage while on our honeymoon we had heard so many good reviews of jo trattoria moderna so we had to stop by and try it.

The food was some of the best ive ever had in my life.. and im a big boy that likes eating his food.

We started with off with the zucchini fritte in Jo's homemade sweet and sour sauce fried to a crisp... wow 👌 along side that maybe the biggest charcuterie board ive ever seen in my life! All local farm fresh meats and cheese

For our entre we had the traditional sardinian gnocchi which was out of this world, but for me.. the ravioli stuffed with Jo's sweet ricotta was my highlight. I dont know what or how he makes it so sweet, but as it's stated on the menu "just like home" and coming from new york city. He's right, it's like a dish straight from your grandmother's kitchen all handmade and fresh.

But the review doesn't end at the food, because what really stood out to me , after our meal we were unable to get a taxi back to our hotel where we were staying and out of pure kindness Jo himself offered my wife and I a ride back to our hotel and a place to wait safely.

That kind of hospitality and service is priceless. That gesture alone deserves 10 stars. The man truly is a gentleman that has perfected his craft in the kitchen and deserves to become one of north sardenia's top restaurants. If you can get a reservation , dont think about it. Just book it, enjoy your time and the amazing food. And maybe if your lucky enough you can also have the pleasure of meeting jo aswell..

I am glad we had the opportunity to sit and chat , let alone eat all of his food.

Im excited to see where the future brings jo, spending 17 years in Paris studying culinary arts.

This is one of sardenia's hidden gems and I could not...

table not ready when we arrived we had to return 20 minutes later. We ordered a glass of house white wine to have with our starters for some reason our wine came in a 1985 Shell filling station wine glass I couldn’t understand why a restaurant would do this when everyone else had a large modern glass where you could smell and taste the wine. I ordered a bottle of house red for our main course which was ok, Starters were ok fried zucchini with a sweet and sour sauce was ok melon and cucumber gaspatchio with lavender was refreshing but lacked any depth and had no fragrance of lavender. My main course a local seafood tagliatelle, it was very salty to the point where the salt burnt my mouth and I would describe as poor. Our deserts were good a chocolate mouse in layers of very fine crisp pastry and pana cotta with fresh plums and peaches. No offer of coffee no offer of aperitif.. When I paid the machine offered GBP or euros I selected GBP to avoid a foreign currency charge the owner insisted I selected Euros and cancelled the transaction he didn’t understand it makes no difference to his costs. Perhaps they were having an off day as reviews seemed good It was all a little...

Quelle expérience inoubliable au sein du restaurant de Fulvio et de son équipe !

Nous avons été chaleureusement accueillis par Fulvio et les serveurs, qui ont réussi à nous trouver une table alors que nous avions pas réservé — un geste d’autant plus apprécié compte tenu de la réputation du lieu et de la qualité exceptionnelle de la cuisine.

Thomas et moi avons parcouru la Sardaigne pendant plus d’une semaine, et ce restaurant reste l’un de nos plus beaux souvenirs culinaires. Les saveurs, la qualité des produits et la cohérence de la carte nous ont littéralement conquis.

Tout au long du repas, Fulvio et son équipe ont été présents, attentionnés, et soucieux de nous faire passer un moment unique, avec passion et générosité.

Un début enchanteur. L’entrée nous a littéralement transportés : de fines lamelles de courgette, délicatement passées à la friture puis nappées d’une sauce à la fois sucrée et fruitée — un mariage parfait. Accompagné d’un verre de vin, ce duo était tout simplement sublime.

Un plat principal d’exception. Nous avons savouré deux assiettes de pâtes remarquables :

Lorighittas, ces pâtes artisanales sardes tressées à la main, agrémentées d’une sauce aux gambas subtilement relevée. L’équilibre entre la texture al dente de la pâte et la finesse des crustacés était saisissant .

Gnocchis, enrobés d’une sauce onctueuse à base de guanciale, ce célèbre jambon de joue de porc italien. Sa richesse fondante et sa saveur intense ont sublimé les gnocchis .

Et pour conclure en beauté. Le dessert fut une véritable apothéose pour nos papilles : un mille-feuille croustillant à souhait, suivi d’un tiramisu parfaitement exécuté — léger, crémeux, avec juste ce qu’il faut de café.

Félicitations au chef pour son talent et sa maîtrise, ainsi qu’à toute l’équipe pour avoir orchestré ce voyage culinaire avec passion et authenticité.

Un immense merci pour cet accueil irréprochable, et pour cette belle parenthèse gourmande. Merci aussi à la Sardaigne et à sa cuisine authentique de nous faire vivre des expériences aussi mémorables !

Chapeau...