REVIEWS AND WRITE-UPS
"You marvel at the precision of the tastes and aromas created by the intelligent
combination of bread, pasta, fish, herbs and vegetables. You delight also at the visual spectacle
of the dishes, thanks to the care taken by Maestro Carbonella perfectly to present every dish.
(...) Beyond Alghero, Benito Carbonella would still be a star chef"
(Grand Gourmet, May/June 2002)
"In the heart of the old town, there is a temple of Catalan cooking (...)"
(Verde Oggi, February 2002)
"Only nine tables (...) to taste the creations of Benito Carbonella
which recall the Catalan tradition. Don't forget the zichi-bread, an extraordinary soup, then skate
or sea-urchin linguine (depending on the season), extremely fresh fish, delicious celery or home-grown
verbain sorbets (...)"
(I Viaggi di Repubblica, September 1999)
"Each dish, not just the lobster which was stunning, is an homage to Catalan recipes, cleverly revised.
For example: sea-urchin crostini, scampi and fish marinade, steamed medallions of monkfish, filet of
skate with black and white linguine, char-grilled fish from the Gulf of Alghero. Al Tuguri (a Catalan
expression) means 'no more than a hole!'. Thankfully, it's a lot more than that..."
(I Ristoranti di Veronelli)
"In the welcoming restaurant of Benito Carbonella, where for years he has delivered professionalism,
amongst the regularly changing creations are: sea-urchin crostini, orange marinated anchovies, mullet
roe, sea-urchin linguine, maltagliati pasta with fresh broad beans and artichokes, finest Algherese
lobster, steamed medallions of monkfish. Among the desserts, a great classic: crema catalana, or there
is fig pie..."
(Gambero Rosso)
"A restaurant with a romantic atmosphere. Innovative cookery of the land. Typical dishes: salmon mousse
with vegetables, mussel or artichoke taglierini, peas and prawns, steamed sea bass, scalded squid with
vegetables. Dishes not to be missed: linguine with mustia ricotta, raw tomato and rocket. As an extra
value, the kitchen is always tidy and neat (...)"
(Accademia italiana della cucina)
"The cuisine at Al Tuguri is light and original. To begin with the seafood salad served in a scooped
out pineapple, to continue with blue fish marinated in citrus fruits, fabulous tagliolini in skate
sauce and the spectacular squid which looks like and elegant sculpture. Good and original even the
dessert..."
(La Guida d'Italia 2000)
"The absolute best in quality of creative cooking..."
(Marco Polo)
A little restaurant in the ancient town centre, where you can taste some of the best cooking in
Sardinia with extremely fresh fish cooked according to Catalan recipes..."
(Le Guide Mondadori: Sardegna)
Warmly recommended by the Michelin and Touring guides and all other good gastronomic guides.
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