Sa Figu Morisca, Palma
I probably wouldn’t have discovered Sa Figu Morisca Gastrobar if it weren’t for a Dutch friend in the nautical sector who recommended it to me. I wasn’t familiar with Sardinia’s regional specialities and had never heard of this Palma restaurant, so I had to try it.
Sa Figu Morisca is on a street just off Palma’s waterfront Avinguda de Gabriel Roca, conveniently located for the nearby yachties. On the day we visited, we chatted to three British diners at the next table who would be taking part in the Flying Fifteen European Championship in Palma.
The restaurant’s Sardinian owner and chef is Luca Onida, a friendly man who’s proud of his roots and champions his island’s cuisine. He imports ingredients such as cheeses and charcuterie directly from small, artisan producers in Sardinia. His wife usually works with him, but on the Monday lunchtime of our visit, Luca was working alone and doing everything with apparent ease and a smile.
Luca opened Sa Figu Morisca Gastrobar in February of this year. It’s named for the prickly pear cactus – the fruit of which is used in Luca’s small kitchen. The place is cosy with a limited number of tables, so booking is essential (by phone or WhatsApp). With a pile of Sardinian recipe books on a shelf next to our table and footage of Luca’s homeland on a wall-mounted TV screen in one corner, there’s no doubting you’re in a Sardinian eatery.
A board outside showed that day’s special dishes, but we chose from the à la carte menu. The aperitifs include artisan vermouths, cocktails, and a traditional Sardinian myrtle spritz. A small selection of carefully chosen Sardinian wines is offered, from which I enjoyed a glass of white Vermentino Di Sardegna DOC (7,50€).
Luca showed us some of the varieties of Sardinian pasta he prepares and described some of the dishes on the menu.
We shared a plate of warm pecorino with honey and rosemary, served on the crisp and moreish bread known as ‘pane carasau’ (17€). My husband had a main dish of salmon glazed with Sardinian myrtle (21€). My forkful from his plate confirmed it was tasty and a possible choice on a future visit.
I chose a satisfying ‘gnocchetti Sardi’ as my main course, cooked al dente and served with a meat sauce (18€). Portions are generous.
Desserts include a crowd-pleasing classic Italian tiramisu and Sicilian cannolo with ricotta cream, but I opted for traditional Sardinian ‘seadas’ with honey and a generous scattering of chopped pistachios (12€). This stuffed and deep-fried pastry resembling a raviolo probably isn’t for the dieting diner, but it’d be a pity not to indulge in this traditional dessert from Luca’s homeland.
If you like cosy, informal eateries without pretension where the owner cooks authentic Sardinian food, head for the homely Sa Figu Morisca Gastrobar in Palma.
Photos: Jan Edwards