Savory is the English translation of gustoso (tasty), but also a nod to “flavor” in Sardinian. Chef Luciano Lai embodies this double soul: rooted in his homeland of Ogliastra—land of centenarians and bold, authentic flavors—and open to the world, which he has explored far and wide, bringing back to his kitchen tastes and techniques discovered in London and Asia.
Indeed, the chef’s professional journey began in London, where he spent 19 years, including a period working with chef Giorgio Locatelli in his restaurant. In 2003, he successfully opened his first restaurant, Mirto. Yet his origins are in Perdasdefogu, in the heart of Ogliastra, where flavors are strong, genuine, and unmistakably authentic.
His current restaurant, Savory, opened in 2018 on Via Sassari, one of Cagliari’s renowned food streets.
Cagliari, for those who don’t yet know, has in recent years become a true food and wine destination. Tourists are drawn to Sardinia by the myth of the Blue Zone, the southern beaches, charming villages like Pula and Villasimius, and of course Cagliari—a cosmopolitan city offering a dining scene that ranges from traditional Sardinian to ethnic and fine dining.
Younger tourists flock to Cagliari lured by TikTok videos of puff-pastry pizzette enjoyed at Poetto beach or Instagram reels of spaghetti with clams. Millennials and Gen Xers know they’ll find a wide range of restaurants for every taste and budget.
Via Sassari, near the port and Cagliari’s train station, has become one of the city’s trendiest and most stylish culinary hotspots, helped by its welcoming outdoor seating.
The restaurant is elegant yet informal, a reflection of the aesthetic taste of Esmeralda Santamaria, who co-owns it with Chef Lai.
His is a refined, thoughtful, and ever-evolving culinary art where Sardinian flavors blend with techniques and inspirations gathered on his personal and professional journeys through Thailand, India, and the Himalayas.
Luciano Lai and Esmeralda Santamaria
Chef and craftsman, Luciano Lai prepares fresh doughs daily for bread, grissini, and pasta. From the welcome amuse-bouche to the dessert, every course bears his signature: a distinctive and elegant touch.
Among the dishes tasted: Tuna tartare with passion fruit ponzu sauce, guacamole, and kataifi pastry; Fried octopus tentacles with roasted melon and smoked sauce; and Seared red prawns on stracciatella and coconut cream, pistachios, and lime zest.
Among the mains, the standout was the Chocolate pappardelle with red prawn ragù and pistachio sauce—the sweetness of the fresh pasta pairing perfectly with the savoriness of the prawns and the delicate pistachio cream.
Chocolate Pappardelle
Also worth trying are the desserts, especially the Espresso tiramisu with Sardinian ladyfingers, served in a crisp wafer shell meant to be broken with a spoon, and the Vegan coconut cream with brandy mango and pistachio gâteau.
Espresso Tiramisù
SAVORY RESTAURANT
Via Sassari, 86 – Cagliari
Tel. +39 070 459 9233
www.savorycagliari.it