Menù
Sardinian cuisine à la carte and by reservation in Tortolì
Every day Zinnibiri Trattoria da Buiecca offers an articulated menu that moves between land cuisine and seafood cuisine, following the seasonality of the ingredients from the territory of Tortolì and Ogliastra. You can opt for the à la carte menu freely choosing between appetizers, first courses, second courses and desserts, or book the fixed menu in a Sardinian version of land or sea, for a gastronomic experience structured from appetizer to coffee.
Land and sea appetizers
Zinnibiri da Buiecca's earthen appetizers are among the trattoria's most requested proposals: snails with sauce, tripe with sauce, meat panzerotti, Sardinian ham, cheese platter and fried cerebellet open the meal with flavors that tell the story of Sardinian home cooking in a direct and generous way. Traditional Ogliastra dishes, prepared with selected local raw materials.
Seafood appetizers bring to the table the best of the Ogliastra sea: from mussel soup to fisherman's tripe, from the breed with nuts (burrida alla Tortoliese) to mullet in scabeccio, from cuttlefish panzerotti to octopus and potatoes. Preparations that respect fresh local fish without overpowering it, for a start to a meal that tells the story of the territory even before the main course.
First, second courses and desserts
Zinnibiri's first courses express the dual soul of the territory: Malloreddus with game ragout and culurgiones alla Tortoliese for land cuisine, fregola with fish and octopus amatriciana for seafood cuisine. Preparations built on Ogliastra recipes with local ingredients, served with portions that leave their mark.
Main courses include beef steak with side dish of your choice and sheep roast with roast sauce, while CBT piglet with baked potato is available upon reservation. For the sea, the catch of the day is served by the pound, accompanied by fried calamari.
To close the meal: Zio Buiecca's sebadas, tiramisu and semifreddo with gatteau — homemade desserts made every day in Tortolì.
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