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Le Cesarine

The magical flavors of the Sardinian sea

CAGLIARI / Sardegna

La Cesarina

Enza and Giannella are neighbors and longtime friends. The former was once a shopkeeper, while the latter up to a few years ago was teaching art in a middle school. Both share a strong passion for Sardinian cuisine and its local products: a love born when they were small, that they have cultivated over the years.

They welcome us in Cagliari, a historic and fascinating city and the capital of an island lost in time. Not surprisingly, the traditional Sardinian cuisine expresses the soul of an ancient land, where different civilizations have lived and integrated over the centuries, leaving significant traces even at the table. On Enza's terrace, we can enjoy intense and different flavours together with a stunning view. It's particularly beautiful at sunset when the beautiful Bay of Angels is illuminated by thousands of lights; the perfect setting to enjoy a memorable dinner. 

The secret of the Cesarina
We have lived in Cagliari for a long time. We love this city, so rich in history and flavors


  • Mussels au gratin and fried in batter
  • Vegetables couscous and 'guttiau' bread
  • Fregula with cocciula (semolina pasta with baby clams)
  • Fish of the day with Vernaccia wine and potatoes
  • Pinzimonio or grilled vegetables
  • 'Pappai in biancu' dessert
  • Mirto liqueur

Refined selection of local wines


This Taste Experience begins with a classic Sardinian starter showcasing the finest seafood; there are both mussels au gratin, whose shells are filled with breadcrumbs and parmesan cheese, and mussels fried in batter, which are covered in a beer and parsley based sauce before being fried in oil. The results are absolutely delicious, and are accompanied by vegetable couscous and 'guttiau', a crusty local bread. 

To continue the meal, Enza and Giannella choose fregula with cocciula. This soup combines the rustic flavor of the fregola, a type of semolina pasta, and the scent of the sea from the arselle, baby clams very popular in the area. An original and the winning combination that is a classic dish of Cagliari cuisine. For the second course, the fish of the day embellished by Vernaccia, the typical wine of Oristano, and potatoes. As a side dish, our Cesarine then choose the pinzimonio, fresh seasonal vegetables served with an olive oil dip, or a plate of grilled vegetables.

Enza and Giannella serve up 'fregula with cocciula' for the first course, a rustic soup made with 'fregola' pasta, and locally sourced baby clams, that are a local favourite. This classic Cagliari dish is a real delight. The second course is the 'fish of the day' cooked in Vernaccia wine (from nearby Oristano) with potatoes. On the side, grilled vegetables, or alternatively 'pinzimonio', which are fresh seasonal vegrables served with an olive oil dip. 

Finally, the dessert. Enza and Giannella offer us a classic Sardinian way to end a meal: the pappai in biancu, a soft and delicate dessert made from milk, cornstarch, lemon peel and orange blossom water. To end the evening with a flavorful note, just taste the Mirto, a liqueur made with myrtle, which is strictly homemade.

Now, time for dessert. Enza and Giannella round off the Taste Experience Sardinian style with 'pappai in biancu', a delicate milk dessert infused with lemon peel and orange blossom water. This is followed by Mirto, an aromatic homemade liqueur made with myrtle.


  • Vegetarian option

  • Wheelchair-accessible


Our customers says

"This was one our best experiences in Bologna. Our hosts, Gianni and Lorenza, were a well travelled and interesting couple about similar ages to ourselves. They also spoke perfect English, having lived in Canada for many years. Gianni taught us how to make tortellini from scratch which we ate with our meal. Gianni is a fine and the rest of the meal was excellent. Their place is an apartment in a medieval Palazzo which was well worth seeing on its own. We really enjoyed it."

J. Bliss

"Our dinner with Angela was the best experience of our visit to Rome. The food was delicious, and it was delightful to talk with Angela and her Mother about food, life in Rome, work, and the state of the world in general. This experience would have been impossible for us without Le Cesarine."

D. White

"We had a wonderfull lunch time with Tania (30 minutes outside from Bologna). She was an excellent host and very charming. We enjoyed her traditional courses (antipasti,strozzapretti con salsiccia, brasato al limone) very much and could highly recommend her. The atmosphere was very relaxed and it was easy to drive to her. We would come again."

J. Hüsser

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