Cagliari, 21 July 2025 – In a city bathed in Mediterranean light and rich in history, with sea-scented streets, Gli Uffici restaurant reaffirms its status as a premier dining destination in the heart of Sardinia’s capital. Located inside the prestigious 19th-century Palazzo Boyl, which overlooks the old town and harbour, the restaurant is launching its new Summer 2025 menu today. This menu is a perfect fusion of creativity and tradition.
The kitchen is led by Chef Tommaso Sanguedolce, a man with deep roots in both Puglia and Sardinia. Having worked in Michelin-starred restaurants across Europe, he continues to surprise guests with his sensitive and contemporary culinary vision, balancing technique and poetry, local ingredients and Mediterranean influences.
In July 2025, Gli Uffici was featured in the Michelin Guide Italy, a prestigious recognition of the chef’s work and the dedication of his team. This places the restaurant at the forefront of the evolution of modern Sardinian cuisine.
The new menu, full of bold innovations, is structured around two tasting journeys: Vegetal Experience and Contaminations.
The summer tasting menu is woven from many threads: from the chef’s personal memories—dishes rooted in his Apulian childhood—to an ode to the Mediterranean spirit, featuring exceptional ingredients from Spain, France, Sardinia, and Apulia.
One of the most significant through-lines is the use of spices. Subtle, fragrant notes appear in every dish: wild fennel, the aromatic and piquant Berberè spice blend from the Horn of Africa, pepper verbena from Southeast Asia with its bright citrus scent, and even curry—unexpectedly—paired with peach in a dessert.
“There’s always,” says chef Tommaso Sanguedolce, “a spice-led element that lifts the dish, brings it to life, gives it momentum.”
Memory plays a key role as well. Several dishes from both the Vegetal Experience and Contaminations tasting journeys are inspired by recollections. Take, for instance, the chargrilled prawns with acquasale, a reinterpretation of a traditional Apulian preparation—typically a simple infusion of vinegar, red onion, celery, cucumber, and oregano—here elevated with a modern, indulgent twist.
Or the Rubia Gallega “ham,” a nod to rustic summer lunches of prosciutto and melon enjoyed in the countryside. Chef Sanguedolce transforms this memory into a dish made with dry-aged Rubia Gallega picanha, cured with spices and salt, then thinly sliced and served with a melon consommé, fig leaf oil, and wild fennel powder—flavors and aromas that recall the carefree spirit of Mediterranean summers, evoking leisure, freedom, and joy.
The Vegetal Experience tasting menu is a celebration of the expressive power of vegetables and fruits, with compositions such as Uovo frattau, Ajo blanco reimagined in a play of textures and contrasts, Beetroot buttons with smoked provola and gentian root, Eggplant with chilled cucumber soup and Berberè, and a striking dessert: Red basil gelato with seasonal fruit and vegetables.
The Contaminations menu is a symphony of land and sea, blending flavors in refined creations like Chargrilled Villasimius prawns with acquasale, Rubia Gallega “ham” with melon, fig leaves, and wild seeds from the Murgia, Tubetti pasta with bouillabaisse and tapenade, Hay-smoked duck with ‘nduja, corn, and nasturtium, and for dessert, Peach with curry and salted almond.
Each dish reflects meticulous research and careful technique. For instance, the distinctive fig leaf oil used in the Rubia Gallega dish is made by blending wild fig leaves with extra virgin olive and seed oils. When gently heated to 60–70°C, the chlorophyll disperses evenly, yielding an aromatic green oil. Once filtered, it becomes a key element of the dish—its fragrance evoking sun-warmed fields and the scent of summer rain on wild vegetation.
For greater flexibility, the à la carte menu allows guests to compose their own experience with two, three, or four courses. Highlights include new creations like Linguine with roasted peppers, sheep tartare, miso, and bay leaf, and the Catch of the day with Caciucco sauce, friggitelli peppers, and pappa al pomodoro.
The wine list includes thoughtfully selected pairings by the glass, with a focus on Sardinian, Italian, and international labels.
Gli Uffici
Via Mario de Candia 5 – Palazzo Boyl – Cagliari
Phone: +39 331 2130600
Email: info@ufficiboyl.it
Web site Sito https://www.ufficiboyl.it/it