Recipes from Sardinia writes about La Scala Restaurant

“The refined cuisine of chef Santiago Vasquez, the elegant atmosphere, the prepared and welcoming staff make it the ideal place for a romantic dinner”

“… the spearhead of the Sardegna Hotel is its restaurant, run for eight years by the Uruguayan chef Santiago Vasquez. Born in 1977, he has been traveling the world since he was twenty, to work in the kitchens of prestigious restaurants in Madrid, Barcelona, Navarre, Paris, Punta del Este and New York.His international cuisine, therefore, has met the Italian one, and Sardinian in particular: the result is refined, genuine dishes presented with that artist’s touch that makes the customer happy even before having tasted the dishes.The products he chooses are all of the highest quality, from fresh pasta (ravioli or culurgiones) to dried ones (lorighittas or cassulli), up to cheeses and seasonal vegetables. the à la carte menu, the gourmet tasting menu, the light business lunch or the menu dedicated to children, who have a play area visible from the restaurant to have fun.
The two dishes that are most successful at La Scala? Tagliolini with red prawns, heart of burrata and truffle perlage, and lamb ribs cooked at low temperature and served with a teriyaki sauce prepared with fil’e ferru instead of sake. The room, in shades of white and chestnut wood, can accommodate up to 200 seats and the courteous and well-prepared staff know how to advise and put guests at ease: everything makes La Scala ideal for a romantic dinner, but also for a business meeting”.

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