2024
Recomendado
•
2024
¡Atención joya! Su Murruai, a pesar de la modestia de su chef, es una auténtica dirección gastronómica a un precio razonable. La fina decoración, el ambiente silencioso y los tonos claros de beige son ecos de la madre tierra. Esta delicadeza continúa en el plato con platos francos y sutiles a la vez. El chef me recuerda que aquí no desviamos el producto, lo servimos tal cual para que exprese toda su esencia. La filosofía slow food y el kilómetro cero son el credo de la tienda. Extra fresco y de alta calidad, por supuesto, para alcanzar tales cotas. Nos encanta
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4.7/5
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The streetlighting on the outside of the restaurant and the interior design alerted us that this restaurant was different. Whereas other restaurants here fall into the warm somewhat messy traditional style or the cold modern style, this restaurant managed to create a beautiful warm and welcoming modern style with a harmonious contrast to what was the interior of an old flour mill.
We ordered the seven-course tasting menu for what turned out to be a reasonable 75 €. Sensibly, they insist that for the tasting menus everybody at the same table should eat the same food. The amuse-bouche was a bit bland, not really something that tickled one’s sensations. While not bad, the first course of artichoke filled with fish mousse and topped by streaks of celery purée didn’t really come together. And the bread was not what one could have hoped for. Why not serve bread with some of the marvellous latest harvest olive oil from the area instead butter that can never compete with Northern European butter?
But after that, things took off – sweetbreads flavoured with liquorice root; fish and octopus with eucalyptus smoke, wild herbs, and horseradish; pork with oriental spices; coffee-flavoured white chocolate with capers. Apart from all dishes being well-prepared, they shared a streak of well-balanced aromatic bitterness. This sort of careful exploration of a sensation is what one wishes for in a fine-dining restaurant.
While eating, we wondered about the name of the restaurant, Su Murruai. But it wasn’t until the day after that we found out that Su Murruai was Sardinian for the scent that can only, but not necessarily, be achieved by Vernaccia wine that has been aged at least ten years. That is what the chef managed to capture in these dishes.
The Sardinian wine we ordered was good. The service was impeccable – kind, friendly without being intrusive, efficient, and perfectly timed. An added plus for the great consideration to my wife being celiac. Thank you for a wonderful evening!
Abbiamo assaggiato più piatti sia di terra che mare e tutti hanno soddisfatto le nostre aspettative.
Davvero consigliato.
Lo consiglio, per una esperienza unica.