An elegant noble residence built in 1840, which surprises today with finesse and gastronomic proposal: Gli Uffici at Palazzo Boyl welcomes gourmands with Tommaso Sanguedolce's "new regional cuisine", an executive chef with diverse experience.
Palazzo Boyl
Suggestive, panoramic, elegant, and welcoming: this is how Palazzo Boyl presents itself to those who cross its wide entrance gate. We are in the heart of the Castello district, a stone's throw from Cagliari's symbolic monument, the nineteenth-century Saint Remy Bastion. A beautiful staircase leads to the restaurant, the result of careful restructuring that has transformed the floor of this noble mansion into a comfortable restaurant, dedicated to fine dining but also to business dinners, culinary experiences, and private events.
Palazzo Boyl, located in the historic Via de Candia, has two hundred years of history: a fascinating and intriguing story that begins with its construction in 1840 by the Marquis of Putifigari Carlo Pilo Boyl, heir to a family of ancient nobility. The building incorporated the ruins of the Torre dell'Aquila, built during the Pisan domination in the fourteenth century, semi-destroyed after the bombardments by the English in 1708 and the Spanish in 1717.
Thanks to skillful conservative restoration, the Mansion
maintains an imposing facade supported by the ancient portico delle Grazie, adorned with a large balcony with a balustrade featuring marble statues depicting the Four Seasons, now part of the restaurant's outdoor space, offering a breathtaking view of the Gulf of Cagliari's Angels.
At the end of the nineteenth century, the building belonged to the family of Baron Rossi, later passing to the Marchigiani Tomassini Barbarossa counts, who over time established their elegant and spacious offices on the second floor of the building. As a tribute to its origins, the restaurant took the name "Gli Uffici", even though the skillful restyling changed the original purpose of the rooms, now rich in wood paneling, velvet, objects, and paintings, tables, and comfortable seats to welcome customers with comfort and elegance.
The chef and the cuisine
At the helm of the kitchen is executive chef Tommaso Sanguedolce, who boasts many international experiences with starred chefs and the management of numerous brigades of renowned restaurants, such as the Castello di Ugento, in his Puglia.
Born in 1986, son of an artist (his father was a pastry chef in Andria), he honed his skills in some of the best restaurants in Europe, from the three-starred Georges Blanc, whose restaurant received the first Michelin star back in 1929, to the legendary Ritz in London.
Tommaso enthusiastically embraced the assignment in Cagliari to follow the ambitious project of Gli Uffici, above which a charming residence with 14 suites will soon be inaugurated. His cuisine perfectly reflects his vision and welcomes many local products, with an interesting dialogue between Sardinian, Apulian products, and Italian and foreign excellences, worked with techniques learned during his long career.
The attention to local, Italian, and international productions is also reflected in the wine list: beautiful, interesting, and always growing. Hospitality and service are of a high standard, and the customer feels pleasantly pampered throughout the experience. You can dine à la carte, with the option of "packages" of three or four courses, or follow a tasting menu proposed by the chef, which includes six courses (among appetizers, first courses, main courses, desserts) plus the welcome from the kitchen. Seasonality and change are the keys to understanding the Chef's philosophy, who intends to change the menu quite often, thus offering the opportunity to return to eat at Gli Uffici at least with every change of season.
The dishes
For winter, among the appetizers to try are the Monkfish, fennel, puntarelle, bergamot, and the Grilled Villasimius Prawns, almonds, iced lettuce, spiced essence; among the first courses, stand out for their full and round flavor, refined combinations, and perfect harmony of flavors, the Egg and Fiore Sardo Buttons, sour mushrooms, grilled eel, green apple, and the Gragnano Spaghettini, smoked butter oyster, pompia, saltwort.
Among the proposed main courses, the Duck, turnip celery, chicory, Sardinian vermouth and the Lamb in "biancu", artichokes arraganati, sumac, and truffle are very interesting. This last dish is a beautiful synthesis between a typical Sardinian dish, lamb with egg and lemon sauce, and a typical Apulian recipe, gratin artichokes. The desserts, which vary from season to season, include a very pleasant Shades of chocolate, persimmons, basil and a revisited "zuppa inglese," truly inviting and delicious.
Eating at Gli Uffici means also experiencing contemporary cuisine composed of so much taste, research of excellent raw materials, skillful combination of flavors, textures, and colors in a dynamic balance rich in olfactory-gustatory nuances.
Contacts
Palazzo Boyl, Via Mario de Candia, 5, 09124 Cagliari CA
Phone: 331 213 0600
