Silana Restaurant has a large dining room with panoramic view of the mountains. The restaurant is also open to the public and you can try typical dishes taken from the local cuisine that are authentically crafted according to ancient, traditional recipes.
We like to offer our guests typical dishes and the tastes of our local area.
The majority of the food that our customers can try in the restaurant is made in house: from fresh pasta (notably the famous culurgiones – a typical dish from Ogliastra) to meats such as goat, kid goat and suckling pig, through to desserts, liqueurs and homemade fruit preserves.
As the natural accompaniment, and in constant search of the perfect pairing, we will offer you the best wines produced on our island, for example Cannonau and Carignano, to name just the most well known.
It is possible to arrange lunches or dinners even if you are not a guest of the hotel and we are delighted to take bookings for groups and organised tours.
A typical dish of the area. It is ravioli filled with potatoes and cheese. Crescent-shaped and hand-sewn with seam sewn similar to a wheat head.
During potato harvest, the ones broken during extraction and prone to spoiling in a short time would be used for different dishes such as culurgiones. This way, they would be consumed in a short time. The cheese used, normally goat and/or sheep was especially ripe since it allowed this fresh pasta to be preserved more easily for several days.
Spaghetti wrapped with fresh sheep cheese (today also made with goat cheese) that is no more than 2 days old and slightly acidic.
This dish was made in the 50s during the time of sheep shearing.
In that time of big celebrations involving large groups of people, relatives and friends… at the end of the sheep shearing, people ate outdoors in the countryside. A quick and hearty dish. The pasta is cooked in large pots and once drained, large quantities of fresh cheese are added. As the cheese melts, it wraps around the pasta, forming a single mixture.
Literally “Broad Beans with Lard”, this is a typical winter dish both due to its sustenance and its connection with the time when pigs are slaughtered. The beans are left to soak overnight to hydrate them. The next day, i.e. the day when the delicious dish is to be eaten, the pig’s head and some pieces of lard are placed in a pot with water. It is boiled for around an hour before the beans, the unpeeled potatoes and the halved onions are added. Today the recipe also includes the addition of other vegetables such as carrots, fennel, wild herbs etc… It’s time to try it!
Potatoes cooked under ash with salted ricotta: a peasant dish made since ancient times. Everyone used to have a vegetable garden near to their house where they would plant potatoes and almost all families kept goats or sheep. The unpeeled potatoes would be put under the ash. In the past it was custom to eat this dish straight from the garden while harvesting the potatoes by hand in order to taste the best of the season right away and perhaps also in thanksgiving for the good harvest. Imagine taking a “lunch break” in which it was not necessary to stamp your time card and instead you just had to listen to your pangs of hunger.
A hole would be dug in the garden where the fire would be made. Once the potatoes had been cooked under the ash created, they would be skinned and eaten with the “s’errescottu saliu” (salted ricotta).
This dish is still enjoyed today, although not as often as in the past.
A good day starts in the garden. Breakfast is the most important meal of the day especially when you can spend your day doing fun and exciting activities. Our breakfast, made with typical traditional foods and eaten outdoors surrounded by unspoilt nature, is the best way to start your holiday.