The restaurant at Farm-house Sa Pigalva

At Sa Pigalva, Giovanni and Giovanna cook, managing the agriturismo for thirty years alongside their agro-pastoral farm just 50 meters away, from which comes the meat served at table. Ravioli with ricotta and spinach and sardinian gnocchetti "a ungedda" are made by hand, as are the zuppa gallurese and zuppa tulese with wild fennel broth. Among the main courses are roasted porcetto, IGP lamb, and veal. The meal begins with appetizers: cured meats, cheeses, vegetables, sweetbreads, lamb cordula and traditional dishes such as "Sa Matta Frissa". To finish, there are seadas, tumbada and traditional dried sweets - amaretti, tericche, papassini. The kitchen also uses Cappelli wheat flours, a sardinian variety with less gluten than common wheat. Upon request, gluten-free dishes for celiacs and vegetarian dishes are prepared. The restaurant is located approximately 800 meters from Lake Coghinas, at the foot of Mount Limbara, and features a banquet and ceremony hall overlooking the swimming pool, with views of hills and mountains.