The combination of Sardinian and Sicilian influences perfected by Angelo Loi in his restaurant in the Chueca district works well. The ambiance is Spartan and minimalist, the food unfussy. The menu reflects the two island regions, and offers many unusual combinations, such as fettuccine with bottarga and Sardinian pecorino or culurgiones stuffed with potatoes, Sardinian cheese and mint. Among the meat dishes is lamb with fennel or chicken. A good selection of salumi and Sardinian cheeses, to pair with a wide range of wines from Sardinia and Sicily as well as the rest of Italy.