Olbia Mussels
18Prepared the traditional seafarers' way, served with toasted bread
The classic that stays classic.Sardinian cuisine in Olbia, with culurgiones in sea-urchin cream
The tagliatella, with porcini
Via Cagliari 5, at the foot of the Basilica of San Paolo · every evening from 6:30 pm, in season
Why
The Sardinia you know, taken somewhere else
The cellar holds twenty-five Sardinian labels, from Vermentino to Cagnulari.
Culurgiones, malloreddos, fregula, the seada with honey. You know them. At Kombo they start there and go somewhere else.
The culurgiones meet sea-urchin cream. The fregula takes saffron and rabbit. The tagliatella brings antunna, the ferula mushrooms, with hazelnut.
And the classics stay classic: Olbia mussels, the board with honey, the seada. In the cellar, twenty-five Sardinian labels.
From the menu
Sardinia, on the menu now
Sardinian Cheese & Charcuterie Board
24A selection of local cheeses and cured meats, served with honey
For sharing.Malloreddos al ragù
19Traditional Sardinian gnocchetti pasta with slow-cooked meat ragù and pecorino cream
The pecorino becomes a cream.Fregula allo zafferano
24Traditional Sardinian toasted-semolina pasta with saffron, white rabbit ragù and truffle
Leaves the clams, takes the saffron.Tagliatella
20Fresh ribbon pasta with parsley, antunna ferula mushrooms and hazelnut
The ferula mushroom.Linguine with Clams & Bottarga
24With parsley and bottarga
The sea, twice.Culurgiones
25Sardinia's iconic filled pasta with sea-urchin cream, asparagus and lemon
The usual wheat-ear seal. Around it, sea urchin.Seadas
7A classic Sardinian dessert: fried pastry filled with mild lemon-scented cow's cheese, finished with flower honey
To finish.Prices from the September 2026 menu. The menu changes with the season: the full menu, cellar included, is always up to date.
Before you sit down
Three things to know
The real names, explained
Culurgiones, fregula, antunna, bottarga: the staff tell you what they are.
The Sardinian cellar
Twenty-five labels from the island, from Vermentino to Cagnulari.
The open kitchen
The culurgiones are sealed by hand. You can see it from your table.
What people say
★★★★★
"Abbinamenti studiati con particolare attenzione, portate veramente sublimi. Ottimo il servizio e la costante attenzione per il cliente."
Frequently asked questions
Before you book
Is it a typical Sardinian restaurant?
We are a seafood restaurant with Sardinian roots: we start from tradition and interpret it. For porceddu faithful to the recipe, Olbia has trattorias that do it well.
What are culurgiones?
Sardinian filled pasta sealed like an ear of wheat: potato, pecorino and mint in the classic version. Here, with sea-urchin cream, asparagus and lemon.
What are antunna?
A Sardinian mushroom that grows on the ferula plant. On the menu with the tagliatella, parsley and hazelnut.
Do you have Sardinian wines?
Twenty-five labels: Vermentino, Vernaccia, Torbato, Cannonau, Carignano, Cagnulari, Bovale, Monica, two rosés and one sparkling.
Do you make seadas?
Yes, with flower honey. It is the dessert to finish with.
And gluten-free?
The menu is available on request in a gluten-free version. Say so when you book: how it works.