Generous, homey and down-to-earth Sardinian cooking.
I really liked a snowy slab of fresh-tasting cheese with just a mild pungency in the antipasta plate. Salami, ham etc. bolstered by rocket, were solid, competent examples.
Hearty lamb livers, earthy and of course livery, with still a good bite to them, not too grainy in texture.
Sardinian cous cous/fregola acquired the savoury seafood flavours from a good stock, a slightly soupy base thickened to a somewhat starchy consistency by the fregola. Generous mussels, sweet prawns, oceany clams, with a lightness from parsley.
Loved the lemon jelly and cream dessert -- a contrast of textures and flavours, setting up the richness and density of cream against the breezy, slightly wobbly lemon jelly.