Signature cuisine, cocktails with a view and dishes that speak Sardinian: here's the new food hotspot on the Cagliari coast

by Leonardo Samarelli

Cagliari’s gastronomic revival is plain for all to see. Especially recently, several national media outlets have shone a spotlight on the Sardinian capital with dedicated features on where to eat and sleep, among well-known spots and new addresses that are helping to fuel this culinary renaissance (perhaps overlooked for too long even by us in the industry). Our attention, however, was captured by an inlet just four kilometres from the city centre: the bay of Calamosca. A sandy and pebbly beach nestled between two imposing and lush promontories, Capo Sant’Elia and the more famous Sella del Diavolo, a territory still preserved today by the Porcu family. In the 1950s it was Vittorio, the grandfather of current owners Matteo, Alessandra and Massimiliano, who began this entrepreneurial story – always mindful of safeguarding the surrounding environment – which today includes a sunset bar, a restaurant, a hotel and a beach bar (chiringuito).

Terrazze di Calamosca, the sunset bar with an international soul

Of the three siblings, Matteo is the one who most believes in the bay’s potential. In 2020, he gave full rein to his entrepreneurial vision by renovating the restaurant spaces, and in 2021 he turned his attention to the restyling of the terraces. A two-storey bar with an immersive view over the entire bay, it is open 365 days a year and has over time become a popular meeting point for the "Cagliari elite." A venue whose concept and offering are reminiscent of the glamorous spots found on the Balearic Islands: from savoury breakfasts, with staples like avocado toast and scrambled eggs, to lunch featuring must-haves such as panko prawns or a burger made with local red ox beef, and on to aperitif time, with platters of raw seafood, cocktails and sparkling wines. But Terrazze di Calamosca also offers a taste of Sardinia with delicious bombas (red ox meatballs), fried culurgiones and other regional delicacies.

The restaurant, the heart of the Porcu family’s project

At the centre of the family’s business vision – as well as of the bay itself – the Calamosca restaurant brings together local products and refined techniques thanks to Michele Ferrara, who has led the kitchen brigade and overseen the entire culinary offering at Terrazze for three seasons now. A true Sardinian and a chef of marked humility, his experience (including several ventures in Paris and London and a long stint in Rome) has brought a more contemporary and sophisticated touch to the sea-view venue: “When Michele arrived in Calamosca, he changed the entire menu, removing most of our best-loved dishes,” says Matteo Porcu. “We trusted him, and the revolution was completed.”
The pasta dishes are the restaurant’s strong suit, thanks to the fresh egg pasta, bronze-drawn and handmade in-house, and the recipes that complement its flavour, such as linguine with red mullet broth (made by frying the bones), red mullet tartare, chives, and a spicy Mediterranean battuto.
“During peak season we serve up to 130 covers, and by using fresh egg pasta we’ve made the service more efficient and reduced waiting times,” explains Michele Ferrara, who also excels at enhancing the freshness of raw fish, like yellowfin tuna with Greek yoghurt cream, Ferrara spicy sauce, citronette, burnt corn, ajitama egg (Japanese-style soft-boiled eggs), ikura (salmon roe) and chives.
The menu is further enriched with meat dishes and vegetarian options – the caramel-marinated crispy broccoli is outstanding – which round off the Sardinian chef’s all-encompassing culinary vision.
“I favour a cuisine with a fair degree of innovation, but it must always remain easily understandable for the guest,” the chef concludes. “People should come here to enjoy the sea and be happy – that’s what gives me the most satisfaction in this setting.”

Ristorante Calamosca – Viale Calamosca, 50, Cagliari – 3517030717 - calamosca.it