{"id":10605,"date":"2023-11-14T19:15:17","date_gmt":"2023-11-14T18:15:17","guid":{"rendered":"https:\/\/www.maluentu.net\/menu-ristorante\/"},"modified":"2026-07-02T09:43:07","modified_gmt":"2026-07-02T07:43:07","slug":"menu-ristorante","status":"publish","type":"page","link":"https:\/\/www.maluentu.net\/en\/menu-ristorante\/","title":{"rendered":"Menu Ristorante"},"content":{"rendered":"\t\t
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welcome<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Men\u00f9 ristorante<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Antipasti – Starters<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ostriche – al pezzo
Fresh oyesters (per piece)\u00a0[1,4<\/span>]<\/span><\/em>
<\/span><\/em>\u20ac 6,00<\/strong><\/p>

Gambero rosso – al pezzo
Red Prawn (priced each) [2,12<\/span>]<\/span><\/em>
\u20ac 6,00<\/strong><\/p>

Scampi – al pezzo
Langoustine (priced each) [2,12<\/span>]<\/span><\/em>
\u20ac 7,00<\/strong><\/p>

Melanzana caramellata
con coulis di pomodori confit e ricotta mustia
Caramelised aubergine with a coulis of sun-dried tomatoes and ricotta mustia<\/em> [1,7,11,12<\/span>]
<\/span>\u20ac 15,00<\/strong><\/p>

Battuta di scottona sarda
con spuma all’acciuga e malvasia, senape, capperi e giardiniera di verdure.
Hand-cut tartare of premium Sardinian beef with anchovy and Malvasia espuma, mustard, capers and pickled vegetables. [4,7,9,10,12<\/span>]
<\/span>\u20ac 17,00<\/strong><\/em><\/p>

Degustazione di formaggi locali \/ Local cheese tasting<\/em><\/strong><\/p>

Casizolu del Montiferru, Pecorino al Mirto, Pecorino stagionato affumicato, Pecorino al tartufo nero di Acqualagna, Fiore Sardo DOP<\/p><\/div><\/div>

Un percorso attraverso le eccellenze casearie della Sardegna firmate dai mastri casari: Giuseppe Cugusi (Sa Marchesa) e Giampaolo Piu (Formaggi Piu); due realta\u0300 pluripremiate, custodi della tradizione pastorale dell’isola.
Una selezione di cinque formaggi valorizzati e accompagnati dai mieli locali dell\u2019apicoltore Corrado Scalas (Miele BiM) e composte artigianali.<\/p><\/div><\/div>

A journey through the finest Sardinian cheeses, crafted by master cheesemakers Giuseppe Cugusi of Sa Marchesa and Giampaolo Piu of Formaggi Piu, two award-winning producers and custodians of the island’s pastoral heritage.<\/em>
A selection of five cheeses, thoughtfully paired with local honeys from beekeeper Corrado Scalas (Miele BiM) and artisan fruit preserves.
\u20ac 17,00<\/strong><\/em><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Polpo arrosto
bietole, salsa acida alle uova di pesce e aglio nero
Roasted octopus, swiss chard, tangy fish roe sauce and black garlic<\/em> [4,7,14]<\/span><\/em>
<\/i>\u20ac 19,00<\/strong><\/p>

Tartare di ricciola
su pane indorau, lardo, erba cipollina e crema al casitzolu di Bortigali
Amberjack tartare, pane indorau\u201d (sardinian fried egg brea), lard, chives and Bortigali Casitzolu cream cheese<\/em> [1,3,4,7]
<\/span><\/em>\u20ac 20,00
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Primi – First courses<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Tortello agli spinaci novelli e ricotta di pecora
ristretto di funghi cardoncelli, crema al fiore sardo
Tortelli pasta with spinach and sheep\u2019s milk ricotta, cardoncelli mushroom reduction, and Fiore Sardo cream<\/em> [1,3,7]<\/span><\/em>
<\/i>\u20ac 16,00<\/strong>
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Culurgiones classici
rag\u00f9 di agnello igp sardo, crema al fiore sardo, maggiorana e fondo di agnello
Culurgiones, with Sardinian IGP lamb rag\u00f9, <\/em>\u2018Fiore Sardo\u2019 cream cheese, marjoram and lamb stock<\/em> [1, 7, 12]<\/span><\/em>
<\/i>\u20ac 18,00<\/strong><\/p>

Paccheri al ragu\u0300 di coniglio
ricotta mustia affumicata e maggiorana.
Paccheri with rabbit ragu\u0300, smoked ricotta \u201cMustia\u201d and marjoram<\/em> [1, 7]
<\/span><\/em>\u20ac 18,00<\/strong><\/p>

Tagliatelle al nero di seppia
salsa di seppie alla diavola e crema di favette.
Squid ink tagliatelle with spicy cuttlefish sauce and broad bean pure\u0301e.<\/em> [1,2,3,7,12]
<\/span><\/em>\u20ac 20,00<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Linguina cozze, vongole e bottarga\u00a0
con cozze, vongole, bottarga di cabras, profumo di limone bio oli extra basilico
Linguine with mussels, clams, Cabras bottarga, a touch of organic lemon, extra virgin olive oil and basil<\/em> [1,4,14]
<\/span><\/em>\u20ac 22,00<\/strong><\/p>

Linguine all\u2019astice blu
min. 2 persone, con pezzature a partire da 500 g.
Linguine with Blue lobster f<\/em>or at least 2 people, with sizes starting from 500 g. Final price depends on weight [1,2]
<\/span><\/em><\/em>140\/kg<\/strong><\/p>

Linguine all\u2019aragosta locale
min. 2 persone, con pezzature a partire da 500 g.
Linguine with Local spiny lobster f<\/em>or at least 2 people, with sizes starting from 500 g. Final price depends on weight <\/em>[1,2]
<\/span><\/em><\/em>240\/kg<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Secondi – Main courses<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Frittura mista
calamari, gambero rosso, polpo, alici, collare di orata, maionese al limone, composta di frutta di stagione
agropiccante
Mixed fry of squid, red prawns, octopus, anchovies, sea bream collar,served with lemon mayonnaise and a<\/em>
tangy seasonal fruit chutney\u00a0<\/em>[1,2,3,4,<\/span>10,14<\/span>]
<\/span><\/em>\u20ac 22,00<\/strong><\/p>

Filetto di orata
purea di patate al limone, spinacio novello, salsa mediterranea
Gilthead sea bream fillet, lemon potato pure\u0301e, baby spinach and Mediterranean sauce.<\/em> [4,7,9,12,14]
<\/span><\/em>\u20ac 23,00<\/strong><\/p><\/div><\/div><\/div><\/div>

Pancia di maialino
millefoglie di patate al burro salato, hummus di melanzane e demi glace al mirto
Piglet belly with a mille-feuille of potatoes in salted butter, aubergine hummus and myrtle demi-glace<\/em> [7,12<\/span>]
<\/span><\/em>\u20ac 23,00<\/strong><\/p>

Guancia di Scottona sarda
glassata al Cannonau e miele, patata mantecata al timo e maggiorana, bietola ripassata.
Braised Sardinian beef cheek, finished with a Cannonau wine and honey glaze, served with whipped potato with thyme and marjoram, and saute\u0301ed chard. [7,12<\/span>]
<\/span><\/em><\/em>\u20ac 24,00<\/strong><\/p><\/div><\/div>

\u00a0<\/div><\/div><\/div><\/div>

Entreco\u0302te di Scottona sarda alla griglia
Patate al salto e wok di verdure.
Chargrilled entreco\u0302te of Sardinian beef, saute\u0301ed potatoes, vegetable stir-fry.
<\/em>\u20ac 26,00<\/strong><\/p><\/div><\/div><\/div><\/div>

Trancio di ricciola alla griglia
laccato con salsa yakitori, beurre blanc alla Vernaccia, scarola ripassata.
Grilled amberjack, glazed with yakitori sauce, served with Vernaccia beurre blanc and saute\u0301ed escarole <\/em>[4,7,9,12<\/span>]
<\/span><\/em><\/em>\u20ac 26,00<\/strong><\/p><\/div><\/div><\/div><\/div>

Astice blu (Blue lobster)
Alla \u201ccatalana\u201d e alla \u201cbosana\u201d, alla griglia.
Per almeno 2 persone, con pezzature a partire da 500g.
Catalan style (boiled and seasoned with celery, onions, cherry tomatoes, oil and basil), Bosana style (boiled and seasoned with oil and salt) or grilled <\/em>for at least 2 people, with sizes starting from 500 g. Final price depends on weight.\u00a0<\/em>[2,9]
<\/span><\/em><\/em>140\/kg<\/strong><\/p><\/div><\/div><\/div><\/div>

Aragosta locale (Local spiny lobster)
Alla \u201ccatalana\u201d e alla \u201cbosana\u201d, alla griglia.
Per almeno 2 persone, con pezzature a partire da 500g.
Catalan style (boiled and seasoned with celery, onions, cherry tomatoes, oil and basil), Bosana style (boiled and seasoned with oil and salt) or grilled f<\/em>or at least 2 people, with sizes starting from 500 g. Final price depends on weight.\u00a0<\/em>[2,9]
<\/span><\/em>240\/kg<\/strong><\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Per i pi\u00f9 piccoli<\/h5>
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Pennette al pomodoro, al burro, o all\u2019olio
Pennete with tomato souce; butter or oil [1,7]<\/span><\/em>
<\/i>\u20ac 10,00<\/strong><\/p>

Hamburger di scottona
Sardinian beef burger [1,3,10]
<\/span><\/em>\u20ac 12,00<\/strong><\/p><\/div><\/div><\/div><\/div>

Milanese di pollo
Chicken \u201cMilanese\u201d cutlet [1,3,7,10]<\/span><\/em>
<\/i>\u20ac 12,00<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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I dolci; a touch of sweetness\u00a0<\/span><\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Sorbetti artigianali
limone, frutta di stagione
Handmade sherbet, lemon taste or seasonal fuits<\/em>
<\/i>\u20ac 5,00<\/strong><\/p>\n

Gelati artigianali
vaniglia, nocciola, pistacchio
Homemade ice cream in vanilla, hazelnut and pistachio flavours [3,7,8]<\/span><\/em>
<\/i>\u20ac 6,00
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Tagliata di frutta fresca
Selection of fresh seasonal fruit
<\/em>\u20ac 7,00<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Tiramis\u00f9
crema al mascarpone, savoiardi, caff\u00e8, cacao
Mascarpone cream, savoiardi biscuits, coffee, cacao<\/em> [1,3,7]<\/span><\/em>
\u20ac 7,00<\/strong><\/p>\n

Lemon curd
Tartelletta frolla, curd al limone bio
Shortcrust pastry tartlet, organic lemon curd, burnt meringue, crumble, lemon ice cream<\/em>. [1,3,7,8]<\/span><\/em>
\u20ac 7,00<\/strong><\/p>\n

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Crema bruciata alla vaniglia
Ganache al caramello salato
Vanilla Cre\u0300me Bru\u0302le\u0301e, salted caramel ganache <\/em>[3,7]
<\/span><\/em>\u20ac 7,00<\/strong><\/p>\n

Rocher
Bavarese alla nocciola, mou salato, glassa \u201cRocher\u201d
Hazelnut Bavarian cream, salted toffee,<\/em>
Allergeni \/ allergens [3,4,7,8]<\/span><\/em>
\u20ac 8,00<\/strong><\/p>\n

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Tris di formaggi locali \/ Local Cheese Trio
<\/em>A chiusura del pasto, un assaggio di alcune delle proposte piu\u0300 rappresentative dei caseifici Sa Marchesa e Formaggi Piu, pluripremiati custodi della tradizione pastorale dell’isola.
Un tris di formaggi composto da Casizolu del Montiferru, Pecorino al Mirto, Fiore Sardo DOP, serviti con il miele locale di Miele BiM e composte artigianali.
At the end of your meal, enjoy a tasting of some of the most representative cheeses crafted by Sa Marchesa and Formaggi Piu, two award-winning producers and custodians of Sardinia\u2019s pastoral heritage.
<\/em>A selection of three cheeses Casizolu del Montiferru, Pecorino al Mirto and PDO Fiore Sardo served with local honey from Miele BiM and artisan fruit preserves.
<\/em>\u20ac 10,00<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Contorni –\u00a0Side dishes<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Insalata mista. burrata e acciughe
pomodorini, mandole tostate, olio extravergine
Mixed salad with burrata, anchovies, cherry tomatoes, toasted almonds, extra virgin olive oil<\/em> [7,8]<\/span><\/em>
<\/i>\u20ac 13,00<\/strong><\/p>

Wok di vegetali
Stir-fried vegetable
<\/em>\u20ac 6,00<\/strong><\/p>

Patate al salto
Stir-fried potatoes
<\/i>\u20ac 6,00<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Coperto<\/span>
<\/span>Cover and service charge
<\/em>\u20ac 3,00<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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* Comunicare al cameriere le eventuali allergie o intolleranze al fine di consigliarvi secondo le vostre
esigenze.
* Notify the waiter of any allergies or intolerances in order to advise you according to your needs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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welcome Men\u00f9 ristorante Antipasti – Starters Ostriche – al pezzoFresh oyesters (per piece)\u00a0[1,4]\u20ac 6,00 Gambero rosso – al pezzoRed Prawn (priced each) [2,12]\u20ac 6,00 Scampi – al pezzoLangoustine (priced each) [2,12]\u20ac 7,00 Melanzana caramellatacon coulis di pomodori confit e ricotta mustiaCaramelised aubergine with a coulis of sun-dried tomatoes and ricotta mustia [1,7,11,12]\u20ac 15,00 Battuta di […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-homepage.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-10605","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu Ristorante - Maluentu - Hotel, Bar & Restaurant<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.maluentu.net\/en\/menu-ristorante\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu Ristorante - 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