Bestsardinia/CiKappa/Restaurant

We are proud to offer You the best of Sardinian cooking.

CK Restaurant & Pizzeria

Via M.L. King - Oliena - Sardinia

Tel. +39 (784)-288024 - fax +39 (784)-288733

Su prattu de cassa

Here the dishes follow the alternation of seasons

according to tradition

Location: downtown Oliena Atmosphere: homely and welcoming

Cooking: regional, local and pizzeria

(pizzas are baked in wood-burning oven) Dishes: see below

Prices: 30-40.000 Lire average

Covers: 150 Closing: Always open

Wines: regional, local Weekly closing (in winter only): Monday

* Discounts for group bookings.

Typical menu

Hors d’oeuvres: Genuine Oliena salami, Oliena olives, liver and lights, mushrooms, brains, sweetbread and Pecorino cheese-cream.

First course: Hand-made pasta: Maharrones de busa, maharrones hurriaos (pasta seasoned with fresh pecorino), maharrones de ortu (pasta seasoned with potatoes and smoked ricotta), and many more typical dishes.

Second course: Beside the traditional roast pork, lamb and veal, we have "Su prattu de cassa" (unique local dish prepared with game, potatoes, aromatic herbs), braised wild boar, Olianese pork cutlets, veal spitfuls, "Parasambene" (veal diaphragm), Olianese beans stew, etc.

Wines: Large choice of local and regional wines.

And at the end of meal: The traditional "Sevada", hand-made pasta filled with fresh cheese and covered with honey, and also local sweets and Oliena rough brandy.

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CiKappa Home Page

Location: downtown Oliena	Atmosphere: homely and welcoming
Cooking: regional, local and pizzeria (pizzas are baked in wood-burning oven)	Dishes: see below
Prices: 30-40.000 Lire average Covers: 150	Closing: Always open
Wines: regional, local	Weekly closing (in winter only): Monday

Hors d’oeuvres:	Genuine Oliena salami, Oliena olives, liver and lights, mushrooms, brains, sweetbread and Pecorino cheese-cream.
First course:	Hand-made pasta: Maharrones de busa, maharrones hurriaos (pasta seasoned with fresh pecorino), maharrones de ortu (pasta seasoned with potatoes and smoked ricotta), and many more typical dishes.
Second course:	Beside the traditional roast pork, lamb and veal, we have "Su prattu de cassa" (unique local dish prepared with game, potatoes, aromatic herbs), braised wild boar, Olianese pork cutlets, veal spitfuls, "Parasambene" (veal diaphragm), Olianese beans stew, etc.
Wines:	Large choice of local and regional wines.