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