A couple of days ago, a nice little drive north of the city with my friend brings us past Spit Bridge and on towards Pilu at Freshwater. Prized for its strict adherence to head chef Giovanni Pilu's Sardinian origins, we're keen for the nice deviation from the guilty blind carb load that other Italian eateries usually present.
There's a kiosk for casual dining at the front and a entrance on the side for their fine dining. Entrance through their side brings you through their well pruned garden that's versatile enough to be the background of the wedding later on that night.
Set against the back drop of Freshwater Beach, our seats beside the window provide ample enjoyment. The restaurant is reminiscent of what one would imagine to be a retiree's beach house with modern and befittingly fading soft colour palate, quirky lights and not a set of stainless steel in sight besides the bar.
Soft and gentle waves across the beach bring us to peace and it makes kicking back and ordering from their very very extensive menu so much easier. Seriously, our table was flooded with sheets before anything else.
Their thick apperitif list is puzzling but efficient and warm service aids you along. We still had a little trouble however, chucking between the degustation or the a la carte but we ended up deciding on picking our own dishes due to our limited stomach capacity.
Chewy crust, warm fluffy inside, good olive oil, needless to say we asked for more. 3 servings of bread later, we were still going onto our fourth plate to help mop up the sauces.
|Fontina, Polenta, Concasse Tomatoes|
|Pane frattau 27|
'Carta di Musica' layered with tomato, Pecorino and a 61°C soft cooked free range egg
|Spaghettoni, noci, calamari, Carasau e bottarga di Pilu 28|
Spaghettoni, walnuts, calamari, crispy Sardinian bread and Pilu Bottarga
|Culurzones di patate, menta, Pecorino e burro ai pomodori secchi 28|
Ravioli of potato, mind and Pecorino with tomato butter
|Controfiletto di vietello in crosta di carasau, acetosella e cavoletti di bruxelles 45|
Holstein veal backstrap in 'pane carasau' crust, sorrel and brussel sprouts
|Dentice alla Vernccia di Oristano e olive verdi 44|
Whole baby snapper oven baked with Vernaccia and green olives
|Insalata di patate, cipolle e prezzemolo 10|
Warm potato salad, onion and parsley
|Fichi, biscotto all'oili d'oliva, gelatina al pecorino e gelato di fichi e mirto 18|
Black figs, olive oil crumble and fig and mirto gelato
|Affogato Sardo al caffe 18|
Vanilla bean gelato wtih espresso and miro (Sardinian myrtle liqueur
|Seadas di ricotta con miele di mille fiori 18|
Sardinian pastry with fresh ricotta and sultanas, served with warm mille fiori honey
|Italian Hot Chocolate 7|
Traditional, thick Italian hot chocolate served with whipped cream
Pilu at Freshwater holds a special place in my heart. My friends know why and you, dear readers, might even know why in the future. Just know that this place is magical. Prices are dear but the food is up there with the best of them; inspired, vibrant and classic. It doesn't push boundaries but it does things right. Bellissimo.
If you're feeling stressed, just travel down north and be ready to forget all about your worries. Time comes to a stand still, and nothing matters except the view and the food in front of you. As we say our goodbyes, we realise we're not ready to re-enter our high-octane lives again.
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