Restaurant

A tribute to gastronomic tradition

The restaurant of Hotel La Torre enjoys a charming poolside location and stands out for its refined culinary offering, with a variety of meat and fish dishes.

Our cuisine is designed for lovers of good food and offers a menu that will take you on a journey through the authentic flavours of Sardinia. Our dishes, simple and genuine, are prepared with top-quality local ingredients and pay tribute to Sardinian culinary tradition.

A la carte menu

Tradition in the dish

Our menu is a celebration of Sardinian gastronomic treasures, offering dishes that bring back the ancient recipes passed down from generation to generation.

Our experienced chefs prepare each dish with care, using fresh and local produce to preserve the authenticity of the flavours. Among our first courses, the “Culurgiones” stand out as a masterpiece of stuffed pasta, hand-cooked with skill. Even the main courses are a celebration of traditional Sardinian cuisine, with the “Porchetto allo spiedo” and the renowned “Spigola alla vernaccia di Oristano”.

Our variety of desserts, from delicate mousse to nougat or hazelnut, culminates with the traditional Sardinian delight of “Sebadas“, pancakes stuffed with cheese and soaked with bitter honey of the strawberry tree.

Taste and tradition

The Room

A warm and welcoming atmosphere

Our restaurant offers a welcoming and elegant environment, where you can enjoy the delicacies of our menu in total relaxation. The room is furnished with taste and attention to detail, creating an ideal atmosphere for romantic dinners, enjoyable evenings or family gatherings. Our friendly and professional staff will welcome you with warmth, ensuring an impeccable and personalised service.

Chef

Nicola Biaggioni

Nicola Biaggioni, a Tuscan from Massa Carrara, where he undertook studies at the hospitality school and where he took his first steps in the world of cuisine through the most famous places of the Italian Riviera, in particular Forte dei Marmi, Versilia and Pietrasanta. He stands out for its ability to change the revolutionary culinary thinking of Angelo Paracucchi’s nouvelle cuisine into something more substantial and surprising in terms of visual appearance. Nicola Biaggioni is part of the Italian Chefs Federation F.I.C. of Rapallo where he shares with Giampaolo Bellon, already known as “the Zeffirino of Genoa“, a special relationship. A great success is Golfo dei Poeti Relais SPA 5* which has received the recognition of food and wine critic “Eleonora Cozzella”. From there, the great step in the French Monte Carlo that has led him to be appreciated by many important figures on an international stage.