The restaurant, the first opened in Dorgali in 1974 proposes a typical cookery although, not disdaining innovative dishes and a good variety of vegetarian and hypocaloric cuisine.
The menu changes with seasonal products,like......(funghi porcini) or wild asparagus picked in the surrounding countryside. From the classic Ravioli Dorgalesi, to the Gullurzones ogliastrini, and the Maccarone de Punzu the common element era the quality of ingredients, and the preparation of dishes that do not accept compromises of the restaurant cuisine.
A big success since 25 years, is the called "Bouches" Exclusive house speciality are Bouches, food made with ricotta cheese, vegetables and milk.
The cellar offers a wide selections of labels, one of these is the typical Cannonau, red and inebriating or white and lively, that join very well the traditional cuisine.

Bouchès      Gullirgiones