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Luigi Pomata Cagliari Reviews from The Last Year
The frog and the ox
Like the frog in the fairy tale, it engages in competition that it cannot win. Exaggerated ambitions, if I attribute to this the serving of half-baked dishes at gourmet restaurant prices, rather than to simple commercial greed. But I willingly grant good faith, because the effort shows. Unfortunately the result is not positive. I returned a few years later remembering a wonderful canned tuna served in its can: the can remained but the contents were less than modest. The tuna fillet with foigras was an interesting attempt but the execution was terrible: rating 8 for the foigras, but 4 for the tuna, and 2 for the wine sauce which had nothing to do with it. Wine from the region recommended by the maitre: a useless bad copy of the various Capichera that give quality. Good but ordinary dessert. A place with a luxurious but anonymous appearance, typical of a provincial place that would like to resemble the places in big cities: I don't think it's the right way. Absolutely not to be repeated, too bad.
Fantasy and tradition mixed perfectly
A real experience and an explosion of flavors, I highly recommend the chef's tasting. Also let us advise you on the wine to match, he doesn't take advantage of it and advises you well. I'm just sorry that it hasn't opened in Milan yet 😁
Would not go again…
The restaurant did not live up to our expectations. My seafood soup was quite boring, and the red mullet of me wife nothing special…
The best
Luigi Pomata is an artist. In the desolate restaurant landscape, where improvisation is now sadly widespread, at Pomata you really go on a cultural journey. For the quality of the products and the mastery of the chef, the price requested is very honest. A certainty.
Embarrassing
New Year's Eve dinner😱cannot be described or rather forgotten. Sad location, not cold in temperature, tables set up for a country party, certainly not for a dinner. Unspeakable food but the most unpleasant thing was the noise in the room and the constant coming and going of the diners; the impression was of being in the chaos of a crossroads. The only positive note was the kindness of the two girls in the room. I leave Cagliari with a bad memory, it's a shame because I found a very beautiful city and its people very friendly. P.s today I had a great meal at Casa Clat
We're no longer here, too bad.
It was an institution in Cagliari, now it's just a vague memory. The chef is very good both in the kitchen and in the dining room but for some time now there have been many, too many, things that have gone wrong. The room is too cold, it needs colour, greenery, but above all waiters who, even in the absence of the chef, know how to recognize you and convey something to you but perhaps that something is no longer there. Poor menu, too. The tastings no longer even have initial appetizers and the final small pastries are no longer up to par. It was a reference restaurant in Cagliari, with high-end prices, but now in that price range there are many new features that offer much more in terms of location, visibility, food, gastronomic choice and also price. The bread that is served to you is pitiful, cold, cut not at the moment and therefore stringy, the welcome for years now has always been only the tuna pâté which frankly is enough. But the real sore point is the menu, from what is called "the king of tuna" one expects large tuna dishes, instead they are always the same, very little variety and there are other places where you really eat tuna at 360%. degrees from the head, to the cheeks, to the entrails, to the bottarga, not even a shadow here. At his place, bottarga is now perhaps not found in any dish, neither tuna nor mullet. You expect great seafood dishes but instead zero (or almost) clams, ditto mussels or local fish. As already mentioned, the menu is very limited and apart from the good tagliolini you find among the first courses a very banal pasta with pesto, a (pre-cooked) rice which looks more like a soup than a risotto, a fregula which is sticky, the Nicolò-style linguine which by now can't be bothered can more. Ditto on starters, main courses and desserts. Not even a shadow off the menu. First fruits such as asparagus, artichokes, sea urchins, porcini mushrooms, lobsters, lobsters or caviar etc etc are pure utopia. Every now and then he publishes photos of white truffles but I have never seen any on dishes, every now and then a new dish but it is aimed more at surprising than winning you over. In short, it's very sad because a lot is expected from a chef like him but he's probably dedicating himself to something else, leaving aside the restaurant, but if he doesn't give a quick turn I'll see him looking grey.
Even one star is too much of a good thing
Rarely have I experienced such bad food. No idea what kind of pasta it was. We were guided by the Michelin rating on the door. The price/performance ratio is a complete disaster. We are not people who need XXL menus. But for four small dumplings it costs around 20 euros. Sorry, but I don't understand that. This restaurant and my rating only serve one thing, a warning not to eat there. It was bad and we still have the horrible taste in our mouths. We left the restaurant hungrier than before.
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