Quattro Passi al Pescatore
The Cut· research-verified, not yet visited
Antonio Mellino's Porto Cervo project, the seafood spin-off of the Mellino family's Quattro Passi in Nerano. The Costa Smeralda table to book if money isn't the conversation.
On the marina at Porto Vecchio. The setting is white-on-white with a terrace over the water; the kitchen is Campanian-Sardinian, fish-led, technique-forward without being fussy. The lobster spaghetti and the whole fish in salt crust (deboned tableside) are the dishes. Service is the smoothest in town. Reservations are difficult in August; go for lunch instead of dinner if you can; same food, slightly more bearable wait list.
- Neighborhood — Book 3+ weeks
- Price — €€€€€
- Order — lobster pasta · whole fish at the table
- book ahead
- outdoor seating
- Porto Vecchio marina
- Whole-fish table service
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.