The story
Just outside Alghero, on the road to the Nurra countryside, Sa Mandra is an agriturismo that began as a dream. In the 1980s, Rita Pirisi and Mario Murrocu left their native Fonni and transformed an old stable — in Sardinian, “sa mandra” — into a family-run farm. Today, three generations work the land, and their dining room serves what they call “traditional Barbaricino cuisine,” a style rooted in the mountainous interior of Sardinia.
The restaurant offers a fixed tasting menu built on ingredients grown or raised on the farm and sourced from neighbouring producers. The guiding principle is “km giusto” — a fair-distance supply chain that favours sustainable, responsible agriculture. The menu changes with the seasons, but always centres on the honest, direct flavours of the island: handmade pastas like malloreddos and macarrones de busa, cheeses from the estate’s sheep, and meats from local livestock. A vegetarian option is available, and the kitchen adapts for allergies and intolerances.
Sa Mandra’s commitment to authenticity has not gone unnoticed. The restaurant has been included in the Michelin Guide for four consecutive years, a recognition that, as the family puts it, celebrates not just the dishes but the entire philosophy of a short, transparent supply chain. In 2025, the Golosario guide awarded Sa Mandra its highest honour, naming it the best agriturismo in Italy.
Dining here is part of a larger experience. The property includes a Museum of Sardinian Tradition, a collection of over a thousand objects — hand-woven carpets, agricultural tools, domestic artefacts — gathered over three decades. It is not a static display but a living archive, woven into the daily life of the farm.
Guests can also book hands-on experiences: a pasta-making workshop where you learn to shape malloreddos and ravioli by hand, a pecorino cheese tour and tasting, or horseback excursions through the surrounding countryside.
The dining rooms are furnished with antique Sardinian pieces and tools, creating an atmosphere that feels both rustic and deliberate. In warmer months, tables are set outdoors, surrounded by the farm’s olive groves and pastures. The tone is unhurried, personal — the kind of place where the people who grow the food also bring it to your table.
Sa Mandra is open for lunch and dinner, with online reservations required. The tasting menu is priced at €60. For groups or celebrations, two extended menus — “Sa Gana Bona” (€70) and “Sa Benennida” (€80) — include wine pairings selected from local indigenous grape varieties.
Recognition
Ambience
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