Da Noi

Da Noi's long-standing owner-chef Pietro Porcu is a man who has never lost faith in the pleasures of honest food cooked in traditional style. His Sardinian repertoire is a tonic for the modern soul. The degustation is the signature experience: decision-free and with the thrill of surprise. Black-clad waiters deliver a succession of marvellous dishes, traipsing up and down the precipitous stairs between the ground and first-floor dining rooms of this narrow terrace. First, a train of appetite-whetting morsels, which might include crumbed, roasted gummy shark marinated in a sweet, citrusy tomato vinaigrette, or punchy parmesan and zucchini fritters. Pasta follows, perhaps silken potato and pecorino-filled ravioli, topped with pungent slices of truffle. Mains may feature several meat dishes: delicate, rosy-centred lamb fillets, wrapped in prosciutto and stuffed with green olives, or fried and roasted quail served with figs, vincotto and blue-vein cheese. The dessert platter might include a swooningly tangy mint and apple sorbet and a velvety rich chocolate mousse cake.