Cooking on board Atlantik III is dedicated to Sardinia with its recipes and typical aromas, almost exclusively meat, without forgetting the products offered by our beautiful sea.



Chopping of Carasau bread with typical Sardinian salami and cheeses

Beef carpaccio with songino, citronette and flower petals

Sea bass tartare on a bed of flavored Vermentino peaches and ginger

Octopus carpaccio with fennel, orange and soy sauce


First Courses

Culurgiones with pachino tomatoes, mint and lemon

Zuppa Gallurese

Fregola with clams and sea asparagus

Sardinian gnocchetti with little pork's ragout sauce.


Second Courses

Grilled fish

Mullet fillets on creamed potatoes and crumbs of Carasau

Rack of lamb with reduction of Cannonau and Mirto

Pork chops roasted with honey and saffron




Typical Sardinian sweets

Mirto and watermelon sorbet

Amaretto semifreddo

The proposed menu is not binding, it may change for logistic or seasonal needs. Our philosophy is to decide the types of meal with our guests according to their needs, tastes and any food allergies