Ogliastra is a land of striking beauty. Nestled between the Gennargentu and the Tyrrhenian Sea, it preserves an ancient millenary culture and a rich food and wine heritage. Tortolì is its fascinating “capital of the sea” with Viale Monsignor Virgilio the beating heart of the city.

Here you will find Iknos risto pub, custodian of the traditional Ogliastra cuisine and ancient Sardinian hospitality. Crossing the door you are enveloped by a family atmosphere for a journey in the discovery (and rediscovery) of the authentic flavors of the past.

An experience that starts from a varied proposal of appetizers. You can choose between liver, fried grains, zucchini pancakes, carasau bread seasoned with melted pecorino, or a selection of cheeses and cold cuts at zero kilometer.

Or why not start from a classic Sardinian first course, enjoying malloreddus, frattau bread, or culurgiones. They go well with sauce and basil, or for the most curious with truffles, wild boar sauce or sausage and porcini mushrooms.

Alternatively, you can taste seafood specialties, off-menu prepared according to the catch of the day, and seasonal products. Among the many, we recommend spaghetti with pistachio pesto with red prawns and bottarga.

Also try another recipe of Sardinian cuisine: the trofie with crab, known on the island as “sea goat”.

Continuing this food and wine journey of the island, you can treat yourself to the discovery of the fifth quarter: enjoying a plate of stewed offal, tripe with spicy potatoes, or “sa corda” – braid – with peas.

Ogliastra meats are prepared according to tradition. We reveal a secret: the success of the roast piglet is given by the skill and patience in its slow and prolonged cooking. In the summer season, it is present on the menu almost every evening, while for the rest of the year it is served only by reservation.

At Iknos, you can taste the pizza with Senatore Cappelli semolina dough – from wheat grown and ground in Bari Sardo – strictly cooked in a wood oven. The choice is between the classic tastes or with typical local products and denomination in “limba”. Difficult to advise you, between the “fogu”, “balénte”, “mendula”, “caggiu”, “nuraghe”, “menhìr”, “durci”, “sparau” and “janas”, just to name a few. Surely deserves a special mention the “culurgione”. Even for those with gluten and lactose intolerances, quality products are provided.

To close the dinner you can sip a liqueur with myrtle, wild fennel or carob, made by a small local producer, perhaps indulging in ravioli with ricotta and honey or sebadas.

You can treat yourself to an aperitif or a good wine, among the rich selection, accompanied by tastings of dishes “made in Ogliastra”. Maura, Davide and the staff of Iknos are ready to welcome you every day from 12.30 to 23.30, according to your commitments or if you want to spend more time at the beach.

Il caldo di questi giorni suggerisce di andare a fare un bel bagno al mare.

Le spiagge dell’Ogliastra sono tra le più ambite, e iniziano a essere gremite da tanti turisti.

In questi giorni, siamo andati a San Gemiliano, e questo è lo spettacolo che si è presentato ai nostri occhi.