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Pilu at Freshwater

A “soup” of bread, pecorino and lamb stock, brought hot in its copper pot from the oven, and thick enough to stand a spoon in. Snapper baked with green olives and Vernaccia. Pane frattau, a gut-busting chunky, meaty pork braise layered with carta di musica flatbread and topped with a poached duck egg. This is the stuff we come to this homely, sprawling beachside house for, not jellies, purées and other trappings of generic modern restaurants. If you’re with us, the Taste of Sardinia menu is for you: six courses focused on the restaurant’s raison d’être – Giovanni Pilu’s Sardinian food brought to life with care and quality ingredients – culminating in the best suckling pig in the country. Whichever route you choose, though, you’ll be equally served by Lara Caraturo’s boldly Italianate list, the friendliness of her fellows on the floor, and the magical setting.