Foodies visiting Cagliari (or Sardinia) for the first time, will, as I, fall in love with the food. It is simple, fresh and delicious. It is food that has been sun-kissed, honest, and direct from the land and her people – precisely the kind of food lacking from British mid-week dinner tables. It speaks volumes of the Sardinian culture and should be celebrated; however, presentation is rarely considered, menus are incredibly insular in technique and ingredient, and restaurants rarely expect guests in anything smarter than T-shirts. Ristorante Luigi Pomata on paper provided a refreshing, modern alternative.
Unfortunately, Ristorante Luigi Pomata was the worst kind of restaurant: it thought it was sophisticated, but wasn’t. The only thing worse than a snob is an inept snob. I can only assume Luigi saw Michelin star restaurants on TV and tried to emulate them without leaving the house.
Luigi Pomata’s staff for all their running around and snooty faces were entirely unintuitive and inefficient – as though Italy’s declined industry was paralleled in the dining room. The atmosphere, unless eating shortly before sunrise, is non-existent. I find our continental cousins evening dining habits strangely sophisticated, so arrived when it was suitably dark outside. Still, it was quieter than lunch in Islamabad cafes during Ramadan. I’m English; admittedly, but wasn’t staggering in, chanting “Vindaloo, Vindaloo!” I had the decency to turn up before midnight, yet received less rapport than on my driving test.
In Italy, the idea of pushing the boundaries of flavour is daringly swapping oregano for rosemary on focaccia. At least Ristorante Luigi Pomata was serving unique dishes for a 100-mile radius. That said, never eating octopus and chickpeas together won’t keep me up at night. The food, although thoughtfully presented, was largely style over substance; however, the quality of ingredients was self-evident across all dishes.
Ristorante Luigi Pomata thought it should only sell food, not ambience. At least their extra dry Prosecco is as good as a champagne three times its price in England.
Ristorante Luigi Pomata Review Summary
Atmosphere 2 Cost 3 Quality 7 Service 2