The restaurant is located inside in a large room once used for grinding cereals and outside on the porch (sa lolla), which looks out onto the large courtyard, enclosed by the house itself. At lunch and dinner visitors are served a selection of hors d’oeuvres of mature cheeses and cold meats, as well as a variety of bread (civraxiu, moddizzosu, coccoi, pani cun gerda, etc…), followed by various types of speciality, hard wheat pasta (spizzulus, malloreddus, culurgionis, maccarronis de busa) and then a main course of local meat and game cooked on a spit or stewed. The meal is completed with traditional cakes and biscuits made from ricotta, sheep’s cheese and almonds. The mouth-watering courses are accompanied by full-bodied red wines (cannonau and monica) and home-produced “passiti” (wine made from dried grapes). Lunch and dinner are served by waitresses in traditional costumes from the nineteenth century.