The Cuisine of Ristorante Golgo

Everyday, in our kitchen, tradition takes shape through simple, flavoursome gestures.
Hands make fresh pasta, bread and desserts following recipes passed down through the Tegas Family, while carefully selected ingredients tell a story of family, territory and quality.
We do not simply prepare dishes: we tell a story that is renewed with every meal.

Fresh Pasta

Shapes, Hands and Tradition

In our fresh-pasta workshop, every preparation begins with a gesture repeated each day with the same care. Baunei-style culurgiones—distinct from the classic culurgiones of Ogliastra—together with malloreddus, ladeddos, macarrones lados and raviolini, tell of a cuisine rooted in tradition and shaped by the work of the hands.

Each pasta shape has its own identity, dough and seasoning, yet all share the same idea of cooking: simple only in appearance, made with time, care and respect for the recipes of the region. This is how fresh pasta at Golgo becomes, every day, one of the most authentic stories on our table.

Pistoccu and Homemade Bread

Pistoccu is one of those flavours that speaks of home, time and tradition. It is the bread that has always accompanied our table, prepared with the same care as in the past and with respect for a gesture handed down over time.

Until the 1960s, Golgo was Baunei’s granary: it was here that the main ingredient of these products was grown.

Every day, we bring it to the table as a living part of our identity: simple yet authentic, essential yet capable of telling the story of Golgo and its history in every bite.

Local Ingredients and Products

The meat from our own livestock, cheeses, honey, goat’s ricotta, seasonal products and traditional desserts all reflect the same culinary philosophy: working with local ingredients, carefully selected and enhanced without altering their true character.

Our desserts also express this connection with the local area, through specialities such as sa carapigna, seadas, traditional Sardinian dry pastries, and fried ravioli filled with ricotta and lemon.