Fraioli Silvana

Really good food. If you want to taste the Sardinia speciality this is a good restaurant. Kind and professional team work

Christian S.

This isn't my first time here, and I'm always blown away by the food. I've tried both the meat and fish options, and I've enjoyed both, but the fish is a cut above. The food is fresh and very well-cooked. The menu is quite extensive, offering both meat and fish, and we also find some Sardinian delicacies. The staff is extremely kind, professional, and fast. The location is a bit dated, but it has its charm, being a historic trattoria. In the summer, you can also eat outside, as there's an indoor terrace.

+1

Tessa N

Amazing paella

Ivano usseglio gros

Top 🔝

Sono stato a mangiare con la famiglia, prezzi non da trattoria, ma da provare,veramente buono,porzioni abbondanti servizio eccellente ,la cameriera una ragazza veramente disponibile. Lo Consiglio

Pranzo in famiglia davvero ottimo. Conoscevamo questa trattoria praticamente da sempre e ritrovare l'ottima cucina e la gestione accogliente e familiare è stato solo un gran piace. Il locale è piuttosto tradizionale, ampio e ben organizzato; possibilità di mangiare anche all'esterno, in estate, considerato il dehor a disposizione. Ottimo il rapporto qualità prezzo e il servizio è attento e puntuale. Più che consigliato!

Marco Coscia

I discovered this Sardinian trattoria specializing in seafood, with a classic approach rooted in the 1970s, and I find it a virtue because, fortunately, it has survived the salmon pennette and arugula tagliata of the 1980s and 1990s unscathed, and now eschews carbocreme, burrata stracciatella, and chopped pistachios. Long live those who keep fried fish on the menu. The price is in line with the quality.

Alessandro Sansevrino

I recommend ordering what's on the menu and not what they recommend. There were definitely cheaper and more satisfying dishes on the menu. The mixed fried fish was poor—just 3 shrimp, 4 or 5 calamari, 2 pieces of sole, and way too many anchovies. I've had better, more plentiful, and less expensive options. The seafood risotto was good; I would have avoided the clams, which were too small to see on the plate and would have caused teeth to break. €53 per person seems a bit overpriced for what we ate; €40 was a more reasonable price. In any case, we'll definitely return to try other dishes. Kudos to the very efficient, friendly, and well-mannered staff. I almost forgot, I recommended the mussels in sauce—excellent.

Alice Belmonte

This was my second time eating at Trattoria San Domenico in the last year. I can say that the portion sizes have changed significantly. Last time, we struggled to finish everything, so this time we adjusted our ordering, but found much smaller portions for the same price as before. I understand that prices have gone up everywhere, and it may be the restaurant's decision to change the portion sizes, but we were a bit surprised. In any case, the food is still really good; the mussels are fantastic!

+1

Monica Guglielmi

Very good food. It was a place my colleagues had been telling me about for 20 years, but since it wasn't conveniently located, I only went now. Excellent seafood and Sardinian specialties. Very friendly and helpful staff. The building retains its 80s-90s aesthetic. They also organize themed evenings.

+1

Tracey .Dalla Bona

Quick and efficient service. Staff courteous but a bit loud. Very good food

Simone Calore

Staff very cozy and friendly. All dishes were delicious. We had dinner 🍽 with working group. Menù with all you can drink (red wine or white wine)

+1

Siamo tornati dopo tanti anni in questo ristorante sempre gestito dalla stessa famiglia. La sorpresa è stata quella di sentirsi come se il tempo non fosse passato. Menù ricco e piatti abbondanti. Pes…

Ho mangiato più volte in questo locale è mi sono sempre trovata bene. L'ambiente è familiare e cortese, la cucina è semplice, senza frinzoli, il cibo è buono e le porzioni sono abbondanti. I prezzi s…

Pluto Pippo

A restaurant dressed as a trattoria: the dishes are consistently good, but the à la carte prices are at the level of a high-end restaurant and not in keeping with the setting and portion sizes. Service can sometimes take too long.

Diego Corvasce

After many years, I finally managed to go there, after hearing good things about it. The place is a bit dated, obviously stuck in the '70s, but they've tried to modernize it, creating a less than pleasant mix. However, the place is spacious and welcoming. The staff is friendly, they explain the menu, and they provide any clarifications you may need. The menu is extensive, predominantly Sardinian, with a mix of meat and seafood. The portions are generous, like a trattoria, and the quality is average; everything is good, but it lacks a bit of oomph. You can tell they use good products and prepare them with love, but there's not that boost that elevates the experience to the next level, making you want to return. The prices are average; for a meat appetizer, two fish-based first courses, two desserts, and a grappa, we spent €60—not a small sum, but the portions were generous. I recommend booking.

+1

piera russo

Terrible experience. I thank the waiter who served our table—I don't remember his name, an Indian guy. He was truly up to the task. Friendly and always smiling. I had a problem with one dish. I think the owner's response was to accuse me of not recognizing fresh fish because I'm used to frozen. Dear restaurateur, I ALWAYS buy ONLY fresh fish. So you shouldn't judge people if they criticize. I also found the bill to be on the high side, unlike the calamari, which was undoubtedly sweet. The prices are more like a restaurant, not a trattoria.

Anastasiia Kadochnikova

I came to this restaurant for lunch on the recommendation of friends. The atmosphere is quite disappointing. That is, the tables are close together and the decor is tasteless. The seafood appetizer (cold) was quite acidic and bland. The sea bass with potatoes was average. The desert I wanted to try was sold out. I ordered a sorbet, which I left there. It wasn't pleasant.

+9

Lorenzo chi

Something isn't right with this place. Whole oven baked branzino was very good. On the other hand the sea food salad was discount supermarket quality. Sea food pasta was not memorable. The restaurant is very old. It needs to be renovated cause it looks like it is stuck in the 70s. Taking all this problems into account the bill is certainly too high

CENA DISASTROSA Al momento dell'ordine il cameriere ci avvisa che per i primi ci sono lunghi tempi di attesa, dopo 1 minuto ci porta il primo che abbiamo scelto di un altro tavolo dove è stata errata la comanda: 40g di spaghetti, 10 vongole contate e un po' di bottarga prezzo €20. Secondo piatto ordinato cozze alla marinara... L'odore era estremamente maleodorante (odore di gabinetto) e l'abbiamo fatto riportare in cucina. Almeno le cozze ci sono state tolte dal conto. La frittura ottima. Prezzi da ristorante non da trattoria.

Dave

I booked because I saw so many good and excellent reviews, but I was very disappointed. I'm sorry. The cold fish appetizer was good overall, except for the fried fish, which was cold (at least that should be hot). First course: seafood risotto, barely acceptable. What ruined it was too much salt—too much, really, because the flavors couldn't be distinguished. Second course: mixed grilled fish (tuna, salmon, swordfish), which in my opinion was spoiled or at least sub-par. It smelled of ammonia/bleach and was badly burned from the grill. As soon as I tasted it, I almost threw up. The same goes for the other mixed fish main course, which included shrimp (pale and smelly), salmon (bad-tasting and burnt), and prawns (also burnt and inedible). Let's not even talk about the presentation. Wines by the glass lacked body and flavor, just the taste and smell of sulfites. We spent €60 for one appetizer, two first courses, and two glasses of wine. We didn't pay for the second courses (which would be a shame, since we had them returned). Overall, a negative experience, especially given the price (second courses cost €25 per course) and the poor service and presentation of the dishes.