Cut Grill - OLBIA

We stopped at lunch one day at the end of August, the place is very clean and informal, but for me the beautiful is this, and has a beautiful open veranda we ate in 4 the porceddu that included in the price also fine baked chips and salad. all accompanied with carasau bread the porceddu was cooked very well, crisp and well hot, served on a cork cutter as by tradition what hit us and the friendliness of the hostess that that day managed alone the trattoria, and told us that all the products you need are zero km, all genuine and this we noticed eating porceddu. but if you do not want to eat porceddu there is a counter with various cuts of raw meat including roasts and skewers that then after the choice of the customer are cooked by the cook we found very well both for friendliness and goodness of the products and we hope toast as soon as possible, remember to book in the evening, mind to lunch is not obligatory the last reservation known but not less important: from the place where we are, on the coast of Sardinia, we paid less than we thought, indeed I would say that the prices are very honest, among other things that the hostess has served us the myrtle without having to pay thanks again to the hostess

Great service, great location, all very good. If you want a meat dinner I highly recommend it. a pig cooked to perfection. friendly staff, quality ratio price 10 and praise.

Yes, the place is spartan; we are going to have porcheddu (suckling pig), so anyone expecting fine dining ought to have their head examined. There are fewer and fewer places like this exactly because everyone thinks they are a critic and are comparing apples and oranges and putting original places like this out of existence only to be replaced by McDonalds.They have simple, functional tablecloths because what you will eat is going to make a big mess. The wine della casa is good, local and cheap (they also have bottled wine). The service is simple straight-forward and friendly. The location is great between Olbia and Porto Cervo. Also they have floor to ceiling windows overlooking the natural surroundings and mountains, which is one of the reasons you went to Sardegna in the first place, right? Now to the pig, they roast it in this great big brick oven designed to feed battalions. They bring it out to you on a cool-looking cork platter and you get pieces from all the parts of the pig. The skin was like crispy, fatty chips, the meat was tender and moist and juices were dripping from my mouth from beginning to the end of the meal. You get the sense!! This is how it has been done for generations and you were experiencing a part of history. I have had suckling pig from Daniel Boulud 's CBGB 's restaurant in NYC, where you have to order it 1 week in advance and it costs $550. I would put it as good of an experience as that at a fraction of the cost.

Great place, excellent meat and their processing. Friendly and courteous staff .I was for business dinners, and it was all great.

We wanted to eat the purceddu and we found this place on the street. It is a very simple place but with exquisite meat. The purceddu and cooked wonderfully. Also the mixed grill deserves with sublime sausage. Good the wine of the house and also I madonna fine iron wire fresh at the end. great price.