Courtesy of Sa Mandra
Sa Mandra
The Cut· research-verified, not yet visited
A working sheep farm on the road to the airport. Shepherd cooking twenty minutes from the coast.
Strada Aeroporto Civile, ten minutes inland from Alghero. Rita and Mario Murrocu run it with their three children, shepherds for generations, restaurateurs since 1984. There is no menu. There is a set parade: a dozen antipasti (their own pecorino at three ages, prosciutto, salumi, ricotta, bread baked that morning), handmade pasta, lamb or porceddu spit-roasted over juniper, seadas, mirto (the local myrtle liqueur). Done in two and a half hours, family-style. The clearest way to understand what Sardinian food is. Reservations only, and book at least a few days out.
- Neighborhood — Working farm
- Price — €€
- Order — porceddu · the antipasto parade
- book ahead
- Strada Aeroporto Civile
- Set menu
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.