Cooking on board Atlantik III is dedicated to Sardinia with its recipes and typical aromas, almost exclusively meat, without forgetting the products offered by our beautiful sea.
Chopping of Carasau bread with typical Sardinian salami and cheeses
Beef carpaccio with songino, citronette and flower petals
Sea bass tartare on a bed of flavored Vermentino peaches and ginger
Octopus carpaccio with fennel, orange and soy sauce
Culurgiones with pachino tomatoes, mint and lemon
Fregola with clams and sea asparagus
Sardinian gnocchetti with little pork's ragout sauce.
Mullet fillets on creamed potatoes and crumbs of Carasau
Rack of lamb with reduction of Cannonau and Mirto
Pork chops roasted with honey and saffron
Typical Sardinian sweets
Mirto and watermelon sorbet
The proposed menu is not binding, it may change for logistic or seasonal needs. Our philosophy is to decide the types of meal with our guests according to their needs, tastes and any food allergies