From contemporary Japanese haute cuisine to author crudes and the rituals of bitter: the 'hidden port' of Poltu Quatu turned in the gastronomic epicentre most vibrant of the season.
Poltu Quatu is a place in Sardinia where geography has given a special gift to architecture and privacy: nestled between pink granite cliffs between Porto Cervo and Baja Sardiniais not just the spectacular natural fjord or the contemporary glamour of the new W Sardinia hotel; it is an extraordinary and magnetic culinary revolution.
Under the impetus of the relaunch initiated by Castello Sgr, the old fishing village designed in the late 1980s regains its centrality, transforming itself into a true open-air food and wine district. A parade of designer signs, international pop-ups and mixology lounges winds along the quayside of the Marina dell'Orso and the central square, creating a unique alchemy in which haute cuisine marries the Mediterranean lifestyle.
A sunset stroll along the dock means embarking on a sensory journey that crosses oceans, starting from Sardinian traditions and touching Tokyo, Rome, Paris and Miami.
The real spark of the season is ignited by the highly anticipated new openings, ready to redefining the catering map of luxury on the Emerald Coast.
IYO (Contemporary Japanese)
It is undoubtedly the most resounding debut of the season. A symbol of contemporary Japanese cuisine in Italy, it lands in the village to offer a culinary experience of millimetric precision and rare elegance. The kitchen is masterfully led by Executive Chef Takeshi Iwai together with Resident Chef Andrea Besana: a combination capable of fusing oriental techniques and Italian sensibility in dishes that are true works of visual and palatal art.
Carnissage (Surf & Turf d'Autore)
An eclectic and atmospheric format signed by Martino Uzzauto. Carnissage breaks the traditional mould by offering a sumptuous and complete menu designed to please the most demanding palates. The proposal ranges with ease from cuts of fine, mature meats to spectacular plateaus of raw fish, and then on to first courses of clear Mediterranean inspiration, crustaceans and fresh seafood.
Alongside the novelties, the dockyard welcomes the return and evolution of established addresses, capable of creating a perfect mix of identity cuisine and international flair.
Tanit Restaurant (Il Mare nel Piatto)
With a direct and privileged view of the marina, Tanit embodies the continuity and excellence of Poltu Quatu's seafood. The gastronomic story unfolds around an essential, clean and profoundly contemporary seafood menu, entirely built on the absolute quality and freshness of the raw materials fished in the local waters.
Il Marchese (Rome meets Sardinia)
A fascinating combination where contemporary Roman cuisine (with its immortal first courses such as carbonara and cacio e pepe) and sophisticated bitter rituals meet and celebrate the fragrances, herbs and indigenous ingredients of Sardinian land. A genuine experience but reinterpreted with the elegance that the context demands.
CouCou Sardinia (Mediterranean-French Chic)
A safe haven for a cosmopolitan crowd. Appreciated for its Mediterranean cuisine enriched with a refined and light French touch, it also stands out for its avant-garde cocktail menu made with unusual and unconventional ingredients, ideal for those who like to dare from the glass to the plate.
The Specialities (The Art of Fine Pizza)
For those who cannot give up comfort food par excellence, this format brings its famous and exclusive ultra-fine Roman pizza to the borough. An excellence that has already conquered the refined palates of Milan and Miami and that is consumed here in a relaxed but absolutely glamorous atmosphere.
From aperitif to night, the rituals Lifestyle
The food and wine life of Poltu Quatu strictly follows the rhythm of the sun. The day has its natural prelude and conclusion at the renovated Caffè della Piazza. This year, the address inaugurates the exclusive American Bar, where signature drinks signed by expert bartenders become the true protagonists of the sunset, to be sipped as an aperitif overlooking the sea or as a sophisticated end to the evening under the stars. Finally, for lovers of intense flavours from overseas, Aruanã Churrascaria remains the destination of choice to immerse oneself in the rituals of churrasco and authentic Brazilian rodizio, combining the highest quality meat with a festive and exotic atmosphere.
With this extraordinary constellation of flavours, Poltu Quatu is no longer just a protected marina where you can moor your yacht, but has consolidated itself as the ultimate gastronomic destination, the true place-to-be of summer in Sardinia.
English 
Italian