Day 9 in Sardinia - the most amazing dinner and more views of the sea

I planned a reasonably easy, but long ride today, but I was only half right. The climbing was steeper and harder than expected, but fortunately, my legs have been getting used to it and even the very steep 250 feet of vertical towards the end felt pretty good. 

Since I had enjoyed riding next to the sea so much yesterday, I decided to experience more views of the water and headed south to Cabras, with a plan after lunch there to enjoy the Mediterranean again. 

In Cabras, I used Google to find a delightful restaurant that anchored a tiny square. They were supposed to open at 1PM, but the shy waiter saw me waiting outside in the heat and kindly let me in a few minutes early. The decor was blue and white inside and evoked the sea. It was so clean and nice that I felt slightly out of place in my cycling kit.

I ordered a single plate of culurgiones with eggplant and smoked cheese. It was not a large plate, but was the perfect sized meal to get me the remainder of the way back to Bosa.

For dinner in Bosa, I again headed to Laconda di Corte for their six course meat meal with a wine pairing. For me, it was one of the best five meals I have ever had. 

The start was a delightful combination of very nice prosciutto crudo with some oranges and fresh oregano. They grow it under lamps in the restaurant, and of course I love some fresh herbs.



This was followed by potato foam with nuts, pea oil, smoked soft cheese, and an egg that was buried underneath. I am a sucker for textural contrasts, and this was great with the really soft egg playing against the nuts on top. The many complimentary flavors of the ingredients made this a particularly delightful dish. 

This is the picture of the dish with the egg uncovered.

The second wine that was served up was a very jammy red wine called Rosso Tharros by the Contini winery in Oristano, which was very close to where I had dinner! I don't drink much wine, as I don't get very excited about wine in general - I know, the horror. But this one really hit a note with me, perhaps because it was sweet without being syrupy. 

It paired really well with the next two dishes, which included little ravioli stuffed with lamb and local pasta accompanied by wild boar sauce.


A bad close up of the lamb inside the ravioli

The last meat dish of the evening was five hour roasted pork with potatoes. The pork was not quite as good as the spit roasted pork at Su Gologone but it was close! The skin was crispy, the meat was soft and moist, and everything was salted perfectly. To me, there is something special about a traditional dish prepared with so much care.

And to wrap up dinner, the kitchen served up a Saeda, a pastry with soft cheese inside topped with local honey, which I believe I had at one of their dinners last year. Again, it is traditional, but it was a fitting end to a superb meal.


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