This stylish Cagliari restaurant surprises with an outstanding sushi bar. (The tuna caught off Sardinia is of such high quality that it commands astronomical prices at the Tokyo fish market.) In addition, chef-owner Luigi Pomata’s modern Sardinian menu features dishes such as octopus roasted with sweet vinegar and fresh chickpeas, and fregula (tiny balls of semolina pasta) with rock lobster. The wine list is arguably the best in town. Pomata worked at Le Cirque in New York and with Marco Pierre White in London, a resume that explains the urban chic of this place.