Gusto by Sadler

Situated within the exclusive Baglioni Resort to the north of San Teodoro, this restaurant carries the name of Claudio Sadler who, together with resident chef Andrea Besana, creates Mediterranean-style cuisine including a few new creative dishes added in 2023, such as the chargrilled eel kebab with a Cannonau wine and myrtleberry glaze and delicious vegetable couscous. Enjoy a good Luris vermentino as an aperitif and you’re off to a fine start! Meals are served overlooking a beautiful garden and swimming pool to add a real holiday feel to the dining experience.

• Set inside Baglioni Resort Sardinia in Lu Fraili di Sotto, north of San Teodoro, rather than in a standalone city-center dining room.
• The restaurant carries a Michelin star and is listed by Michelin as modern/classic cuisine with a Mediterranean focus.
• The current menu PDF names Andrea Besana as Executive Chef.
• The dining room overlooks the resort garden and swimming pool, giving it a distinct resort-setting atmosphere.

Signature Ingredients

• Sardinian fregola
• Bottarga
• Sardinian lamb
• Lorighittas pasta
• Pecorino cheese
• Mirto
• Seadas
• Local seafood and shellfish
• Saltwort/glasswort
• Mustia sheep ricotta
• Sardinian cheese
• Seasonal vegetables and wild fennel

Seasonal fine-dining menu built around seafood, Sardinian produce, and Italian regional techniques.

• Starter examples include scallop tartare with lime and coconut cream, raw fish sashimi, and lamb tataki.
• Pasta and rice dishes include Sardinian fregola with saffron, bottarga, capers, wild fennel, and local cheese, ravioli with tomatoes and pecorino, and lorighittas with Sardinian lamb ragù, aubergines, mint, and local pecorino.
• Main courses include salt-baked sea bass, braised pigeon, and lamb chop stuffed with foie gras and truffle.
• A dedicated vegetarian tasting menu is offered.
• Dessert options include seadas, chocolate cake with Sardinian Moscato gel, tiramisu, rhubarb and strawberry dessert, and mango mille-feuille.
• The menu PDF lists Executive Chef Andrea Besana, Sous Chef Pierpaolo Soffiantini, Pastry Chef Halime Selimaj, and maître/sommelier Antonio Sotgiu.