The Chiaro Scuro project by Marina Ravarotto stands out for the clarity of its direction. Here, tradition is not a decorative element to be put on display, but the starting point for a reworking that seeks balance without losing the original character of the dishes. This is by no means an easy challenge, especially when dealing with the cuisine of inland Sardinia, where the power of the raw ingredients and the intensity of the flavors are an integral part of the dish’s identity. The real test comes with Sardinia’s signature recipes. Su filindeu, a pasta made with painstaking craftsmanship and traditionally served in sheep broth, reflects the value of a gastronomic culture that survives thanks to manual skill and the passing down of knowledge. Pane frattau, another great island classic, instead becomes an opportunity to engage with a humble traditional dish in which textures, savoriness, and layering must come together in precise harmony. Two different dishes, united by their ability to tell the story of a place through its cuisine. The menu structure also helps define the restaurant’s identity: the tasting menus allow for a more layered narrative, while the à la carte selection offers the chance to focus on individual dishes. The wine list, which also highlights small wineries and organic and biodynamic producers, fits consistently within a philosophy attentive to local identity and the character of the products. In addition to the à la carte offerings, you will find the tasting menu I ricordi della Barbagia for €55, while Tre Portate Terra is priced at €40.