Trattoria Margiù – Tula

Giogantinu partnered with Trattoria Margiù in Tula on a seasonal food-and-wine programme devised by chef-owner Gian Mario Murgia. The restaurant’s approach combined daily seasonal menus with creative treatments of Sardinian ingredients, sometimes incorporating wine directly into recipes.

Seafood appetizers included crustacean lollipops, salmon roulade, fried mussels and cuttlefish preparations. Further dishes included amberjack carpaccio, octopus with potatoes, seafood fregula and baked sea bass. A separate meat menu combined local cold cuts and cheeses with handmade dumplings in saffron-and-lamb sauce and lamb stewed with artichokes.