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This little spot in the old Marina quarter serves authentic and hearty dishes (rice, meat, fish).
Don't miss a real mojito and the fried bananas!]]> http://www.ivebeenthere.co.uk/tips/19136 http://www.ivebeenthere.co.uk/tips/15898
It's closed Mondays and limited menu on Tuesday lunchtimes. They also do takeaway. We were really pleased to find it - sure this is a top tip for an area where the range of types of food is a bit limited; especially for veggies.]]> http://www.ivebeenthere.co.uk/tips/15898 http://www.ivebeenthere.co.uk/tips/13708
Try bottarga (mullet roe), the Sardinian equivalent of caviar that is grated on top of spaghetti and drizzled with olive oil. Spaghetti con vongole (with clams) and alla marinara (with seafood) are also delicious. Culurgiones are pockets of pasta stuffed with pecorino (cheese made from ewe's milk) and ricotta and served in a tomato and mint sauce. Ravioli al sugo di noce (walnut sauce) comes a close second.

No matter how full you are, there is always room for seadas. This Sardinian dessert is the most delectable envelope of deep-fried pastry, stuffed with ricotta or sour cheese and drizzled with a bittersweet honey and burnt citrus peel. If that sounds too rich, try dolci sardi (Sardinian sweets and biscuits) or visit one of the many crowded gelati bars.]]> http://www.ivebeenthere.co.uk/tips/13708