At his intimate Noe Valley bistro, chef Massimiliano Conti pays homage to the flavors of his native Sardinia. In the basic-but-elegant dining room, pani guittiau (Sardinian flatbread) and fregua (Sardinian pasta) form the basis for robust dishes like sea urchin with shaved tuna heart and baby octopus stew. Though heavy on the seafood, La Ciccia also works wonders with lamb and pork loin and offers a wine list 180 labels strong including tastes from the Italian island.
Time Out says
Magical Sardinian flavors paired with an Italian wine list almost 200 bottles strong.
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