“Being hungry means needing something: being fed. 

The cuisine, instead, goes beyond feeling full, 

it aims to satisfy the pleasure”.

Claudio Ara

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Claudio Ara

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“Being hungry means needing something: being fed. 

The cuisine, instead, goes beyond feeling full, 

it aims to satisfy the pleasure”.

Gallery

“Being hungry means needing something: being fed. 

The cuisine, instead, goes beyond feeling full, 

it aims to satisfy the pleasure”.

Claudio Ara

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Restaurant in Cagliari

Creative and traditional cuisine

Osteria del Doge is Claudio Ara’s restaurant in Cagliari. There you may taste some traditional Sardinian dishes, some revisited and modernized and some prepared following the traditional recipes. The restaurant in Cagliari features many traditional, improvised, experimental and innovative dishes based on the traditional recipes and flavours. This makes Claudio Ara a special chef, who is able to satisfy also the most refined palates thanks to his imagination, ability and the ingredients he carefully selects.

Sardinian cuisine

Claudio Ara presents a list of traditional Sardinian dishes.

Sardinian specialties

The sea comes to the table with many flavours that enable the clients to experience delicious food moments. The genuine ingredients and the chef’s imagination seduce the palate and show the traditional flavours of two great Italian regions, which seem very far but are very close.

Sardinian specialties

The dishes and the recipes

Seasonal Sardinian ingredients

Osteria del Doge

Osteria del Doge in Cagliari is amazing for its recipes that enhance the ingredients and their flavours. 


All the ingredients are carefully chosen, like for example the artichokes that are picked by hand, selected and calibrated before being served cooked or raw on the tables of Claudio Ara’s restaurant. In addition to the ingredients, also the other products, like bread, cheeses and cured meats are accurately selected from many small producers in Sardinia. The bread is called Kentos, it is made in Orroli, the land of the centenarians in Italy. Kentos is made of Senatore Cappelli organic flour. The tip of its awns are typically black. The wheat is then ground by a millstone and mixed with some mother yeast, which is more than one hundred years old.

The traditions

Seadas and other traditional delicacies

One of the most famous Sardinian products in the world is the seadas. The seadas are not too sweet and made with pastry, fresh pecorino cheese, lard, honey and sugar. Their origin is related to the world of shepherds, the heart of these biscuits is made of cheese, and the recipe probably comes from two areas of the island: Barbagia, located in the middle of Sardinia, and Logudoro, in the north-western part of Sardinia. We should not forget the great Sardinian traditions of bread, which once was the ordinary food and then turned into an integral part of some important celebrations like Easter, weddings, baptisms and funerals. The bread used during such celebrations is decorated with many details and then served in many shapes and flavours, which depend on the wheat, the region and the celebration you are participating to.

Traditions