The tastes, aromas, and ambiance of the Mediterranean Sea await at Sardinia Enoteca Ristorante. Nestled in the Sunset Harbour neighborhood of South Beach, Sardinia serves as one of the city’s top local gems, offering diners an incredible menu of Mediterranean-Italian cuisine, an impressive selection of over 250 primarily Italian wines, and a lively full bar with an array of beers and cocktails. With a menu that showcases the rustic cuisine of Chef/Restaurateur Pietro Vardeu’s native Sardinia, the charming eatery’s menu uses authentic Italian imports and fresh ingredients in dishes like Mozzarella and Burrata; unique housemade pastas like Orecchiette with wild boar sausage, rapini pesto, and roasted pine nuts; and Sardinian Couscous with fresh seafood and spicy chives. Open since October 2006, Sardinia quickly established itself as one of Miami’s most popular dining destinations. It has been featured in national publications such as The New York Times, USA Today, Food & Wine, and Bon Appétit, and has garnered rave reviews from Zagat. At Sardinia, the luxury of experiencing the Mediterranean coast of Italy is only a car ride away.

Sample Menu Selections
antipasti::
Fregoletta 14
Sardinian couscous with baby clams in saffron broth

Polpettine 14
Veal meatballs with braised fennel

Moscardini 14
Baby octopus, celery, black olives, and tomatoes

Polpo 15
Octopus carpaccio, arugula, cherry tomatoes, and olives

mozzarella bar::
accompanied by two selected sides
Affumicata 12

Burrata 14

Fior di Latte 12

Stracciatella 12

Treccione 13

Sfoglia di Burrata 12

Grand Tasting 28
Affumicata, Burrata, fior di latte, treccione, stracciatella, and sfoglia

angolo salumeria::
three 18; five 26
Chorizo Picante 14

Prosciutto di San Daniele 16

Salame di Cinghiale 18

Culatello 16

Jamon Paleta Belota Ibérico Pata Negra 32

Salame di Felino 13

insalate::
Sarda   14
Rughetta, radish, celery, and Castelvetrano olives

Porto Cervo   16
Radicchio, fennel, endive, orange, and rughetta

pasta::
Spaghetti   15; 25
Spaghetti bottarga di muggine from Cabras

Malloreddos   14; 20
Sausage, peas, and saffron

Gnocchi Verdi   13; 19
Lamb sugo

Orecchiette   14; 20
With wild boar sausage, rapini pesto, and roasted pine nuts

Paccheri   14; 20
Veal meatballs, tomato, and asparagus

carne::
Coniglio   29
Rabbit, Brussels sprouts, scallions, pancetta, and olives

Lamb Shanks   33
Lamb with porcini and Cannonau risotto

Bistecca   54
24oz bone-in rib-eye steak

pesce::
Branzino   29
Mediterranean sea bass baked in a salt crust

Polpo alla Griglia   34
Grilled octopus with grilled vegetables

Gamberoni   38
Grilled white prawns marinated with fresh herbs

Cartoccio   32
Fish of the day cooked in parchment