Carbonara 1951
The house's historic recipe, handed down since 1951, defines the restaurant's identity with a preparation that has crossed generations.
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Dining · Villasimius (SU)
Sardinian and seafood cuisine in Villasimius since 1951
Eccellenza Italianacertificata 2026–2027
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The place
Since 1951 Ristorante Carbonara has been Villasimius' historic restaurant, a symbol of the gastronomic tradition of the fishing village. The name comes from Crabonaxa, the ancient Sardinian toponym of the village. The kitchen offers specialities of the freshest fish and dishes from island tradition: from the celebrated Carbonara 1951, the house's recipe handed down over time, to the Specialità Carlofortina, from spigola alla vernaccia con olive to lobster. The seafood starters are a triumph of authentic flavours. Family management ensures hospitality and professionalism.
At the table
Since 1951 Ristorante Carbonara has embodied the gastronomic tradition of Villasimius' fishing village.
Why you can trust it
RISTORANTE CARBONARA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
RISTORANTE CARBONARA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The house's historic recipe, handed down since 1951, defines the restaurant's identity with a preparation that has crossed generations.
Compositions that alternate authentic Mediterranean flavours: artichokes and bottarga, mussels, chickpeas and octopus, in a succession of courses that tell the story of the Sardinian coast.
The fish is cooked with the island's typical white wine and enriched with olives, in a balance of aromas that expresses the local gastronomic tradition.
Offered according to the day's catch, lobster represents one of the high points of the restaurant's seafood offering.
A dish that pays homage to the culinary tradition of the island of San Pietro, available per person on the menu.
The soups vary with the rhythm of the seasons and the availability of fresh catch.
The figures
What visitors say
«Very careful cooking and an excellent wine list. Started with artichokes and bottarga, then an excellent lobster recommended by Mr Roberto, extremely kind and very knowledgeable.»
«I just arrived in Villasimius, and the first dinner was excellent. Mixed seafood starter, 4 courses each better than the last, fantastic mussels, chickpeas and octopus.»
«I had lunch at Carbonara in Villasimius and the experience was simply excellent. Excellent dishes, prepared with fresh, quality ingredients.»
«We enjoyed a delicious sea bass with vernaccia wine and olives, cooked to perfection and truly flavourful. Well-presented dishes, quality ingredients.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The daily catch guides the menu selection, ensuring quality ingredients.
Dishes are prepared to order, following traditional Sardinian cooking techniques.
Family management makes it possible to maintain a direct relationship with guests and to personally oversee every stage of service.
Images
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