Tanit

Una serata fantastica. Bella vista, in particolare al tramonto. Ottimo servizio, la nostra cameriera potrebbe essere stata la migliore cameriera che abbiamo mai avuto. Davvero curato la nostra esperienza, professionale ma amichevole (wish abbiamo preso il suo nome). Il cibo ha vissuto fino all'esperienza. Iniziato con la combinazione di pesce crudo. Ottimi ostriche e vongole. Prawns e langoustine grandi e carnose (amati lo spruzzo di zenzero che hanno servito con esso). Come parte del piatto, ha un carpaccio di pesce e tartare di tonno. Questi non erano così grandi, il tonno era molto fresco ma solo tonno tritato, nessuna profondità aggiuntiva. Il carpaccio era buono ma un pesce forte. Come un basso mare comune cotto in sale. Un grande pezzo di pesce e molto tenero. Le patate che lo accompagnavano erano incredibili, non so come, ma alcune delle migliori che ho mangiato. Finito con un tiramisu brillante, di nuovo perfetto. Altamente raccomandato, sia per il cibo o una notte romantica fuori.

Se non sei un locale, non ti preoccupare di andare a meno che non ti piaccia essere trattato come un cittadino di terza classe, o peggio.

Not sure why this place doesn't get a credit it deserves. Food is amazing and location can't be better.

We came here later in the evening around 10:30pm, and we still found the restaurant very full. Be sure to make reservations in peak season during the summer as it will be difficult to just walk in and sit down. The service was friendly, atmosphere was very comfortable and on a nice evening the terrace space is perfect overlooking the marina. Getting to the food, we started with a grigliata misto del mare which had a mix of prawns, shrimp, calamari, scallops and accompanied by some potatoes and vegetables. Everything was cooked very well and I would recommend it as it was all fresh. Next, we tried the Branzino prepared in a salt bed that was simple, moist and excellent. We also tried the squid ink pasta with spigola, bottarga and limone that was a bit over-cooked but had some very good flavors. To finish off the meal we had a Gianduja that was ok but you must order the mille foglie that came with wild strawberries and was light and executed perfectly! This was a great way to end the meal. After it was all said and done, be sure to get the mirto digestivo drink as it is a speciality of the island. With a bottle of rose, the meal came out to about 65/euros each which I thought was very reasonable. Buon appetito!

Tanit is an interesting place: the location is AMAZING (inside the Poltu Quatu resort, facing the harbor which has BEAUTIFUL sunsets , hosts a very attentive and knowledgeable staff (don 't be afraid to ask for wine recommendations! , an impressive menu sure to please everyone, and an equally impressive wine list. We had reservations for 8:00p.m., and the place was empty. I mean, dead. And yet they sat us at a table quite a distance from the edge of the balcony overlooking the harbor. I asked to move, and we were told it wasn 't possible. We wondered about that, until about 10:00p.m..... when the place got PACKED! Very odd, since they 'd all missed the sunset! Anyway, the little nibblies with our drinks were excellent (mini bruschette on the local flatbread , and the drinks... Holy ****, my Pimms was bucket-sized! Seriously, I was hammered before the appetizer got to the table! Sweetie had a Bellini that she claimed was the best, ever. For appetizer, I had the steak tartare (very good, but shouldn 't be served on a black plate. In fact, nothing should. Ever . La Contessa had the artichoke potpie (awesome . For the main, she had the veal chop (Mamma mia, quant ' era buona!! , and I had the sea bass (seriously good! . We were recommended the Siddura Tiros, a local cabernet blend that was delicious (and very reasonably priced . For dessert, we ordered the chocolate souffle and got the chocolat fondant, which was amazing. We suspected that the difference was in the menu translation, and didn 't care because it was really good. It was an excellent experience, and I would definitely recommend it. Just ask your hotel to make a reservation a couple weeks before you go, and ask for a balcony-edge table.