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ristorazione — Tortolì · Sardegna
On the eastern coast of Sardinia, in the heart of Ogliastra, Tortolì is a seaside town with deep roots inland. Here, on Via Pirastu, a trattoria carries an ancient Sardinian name — Zinnibiri — and a family nickname, Buiecca, that tells you at once where you are: in a place with a history and a cuisine that is not invented.
The name Zinnibiri has the ring, in Sardinian, of something ancient and rooted, while the nickname da Buiecca ("from Buiecca", a family moniker) adds the warmth of a personal, family history. Once past the threshold at Via Pirastu 15, you find yourself in a place that needs no elaborate introduction: here the cooking speaks for itself, with the twin repertoire of the Ogliastra coast — sea and land, without mediation.
The dining room welcomes guests for lunch from 12:30pm and for dinner from 7pm, six days a week, with the steadiness of someone who chose this work with conviction. The menu moves between the two registers of coastal Sardinian cooking: the sea of Ogliastra on one side, the land with its meats and more robust flavours on the other, the two worlds never at odds.
On the stoves at Zinnibiri, Sardinian tradition takes concrete shape: fregola — toasted durum wheat pasta, slow-cooked — carries within it all the patience of island cooking, while dishes such as monkfish tripe show how the sea of Ogliastra can be told in unexpected and precise ways, far from the clichés of tourist dining.
In the full page, the seasonal menu, service hours and all the directions to reach the trattoria in the heart of Tortolì.
