Via Ferracciu 8a, 07026 Olbia, Italy
Closing days:
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Opening days: |
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| Monday | 5:00 pm - 2:00 am |
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| Tuesday | 5:00 pm - 2:00 am |
| Wednesday | 5:00 pm - 2:00 am |
| Thursday | 5:00 pm - 2:00 am |
| Friday | 5:00 pm - 2:00 am |
| Saturday | 5:00 pm - 2:00 am |
| Sunday | 5:00 pm - 2:00 am |
Pasta filata, produzione oscherese, azienda casearia fratelli Fogu... Acco…
Mortadella palmieri, Favola Gran riserva.. Identità e qualità ai massimi l…
<p>Bresaola di wagyu, Ca'Negra... Accompagnata da fichi e frutta fresca e …
Tartare di Tonno,dadolata di albicocche e petali di mela verde... Condito …
Versione Sardo -Piacentina del toast.. Il pane: Muddizzosu di Dorgali Il …
Pane muddizzosu di Dorgali Porchetta di maialino sardo Salsa verde piemon…
12 Comments
Sep 2025Super moment dans le restaurant d’alessandro. Cuisine et cuisinier généreux. Gin local confectionné par le propriétaire. Très belle carte des vins. Plats cuisinés avec amour, beaucoup de goûts, produits de qualité. Y aller les yeux fermés !
Aug 2025Last dinner in Olbia. Alessandro regaled us with his fine artisanal products from all over Italy, washed down with a montefalco sagrantino from Lorenzo Mattoni. What a delight! We left with a few oenological rarities 😉 Grazie mille Alessandro !!
Aug 2025Thank you so much @nath for your beautiful words! It was a true pleasure to welcome you to our bottega. We’re happy you felt at home and enjoyed the local flavors we love to share. Alessandro and the team can’t wait to see you again next time you're in Olbia. Cheers to good wine and great company!
Jul 2025We enjoyed a wonderful night at Alessandro’s bottega. The food was amazing, only local and artisanal products, from incredible prosciutto to mature cheeses and vegetables, with local wines were wonderfully pairing. The venue feels like home and Alessandro is one of the most welcoming hosts we met in Sardinia. A must-do when in Olbia! You won’t regret it
Jun 2025Thank God for Ticcu Ticcu! (..and Raisin of course) Wonderful options for local dishes and and amazing selection of wines. Grazie Mille Alexandro, keep it up and till next time!
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