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Telegraph

The 17 best restaurants in Sardinia

The Sardinian's love of good food is clear when you consider how many food festivals take place throughout the year, from a Nougat festival in Tonara that takes place every Easter Monday to the Girotonno (tuna) in San Pietro in June, through to the Sagra delle Castagne (chestnut) in Aritzo in October. Dishes vary hugely around the island – Alghero is famous for its Catalan lobster, and Sassari for its use of snails and artichokes, though wood-roasted porceddu (suckling pig) and Pecorino cheese are pretty much ubiquitous. Some foods don't exist anywhere else, like the must-try pompia fruit, which only grows in Nuoro, and the infamous (and now illegal) cazu marzu (wormy cheese). Lovers of cake should try pardulas (especially popular at Easter) – star-shaped pastries filled with sweet ricotta, saffron and orange or lemon zest – and papassini (prepared to celebrate All Saints' Day in November) – diamond-shaped, and made from walnut-stuffed dough with aniseed-flavoured icing. Both are available all-year round. Find out more below, or for further inspiration, see our guide to Sardinia and the island's best hotels, nightlife, beaches and things to do. Find a restaurant by type: Best all-rounders Agriturismo su Connottu What this stone-built agriturismo lacks in size it makes up for in heart. Just outside Sorgono, Su Connottu offers excellent farm-to-table dining, specialising in homemade pasta, and fresh fish and meat from the grill. Own-made wine and grappa are also available. Service is warm and friendly, and look out for the occasional musical evenings. Area/nieghbourhood: Sorgono Contact: Price: ££-££££ Reservations: Essential Best tables: Outside, overlooking the vineyards Agriturismo La Colti A traditional stazzo (local farmhouse) that serves a wide variety of specialities, including cold cuts, handmade cheeses and Gallurese vegetable soup, most of which are created from the produce of the surrounding farmland. The dishes are many, so don't overdo any one of them or you won't have room for desserts, which include the famous seadas (a large 'raviolo' filled with ricotta and drizzled with honey). The highlight is the roast suckling pig, which is spit-roasted on an open wood fire in the courtyard, then served on myrtle leaves. Area/nieghbourhood: Cannigione Contact: Price: £££ Reservations: Essential Best table: Outdoor terrace overlooking the open fire