Piero Melis is a great cook. ‘Went there with a friend and stayed overnight, and was really wowed! by Piero’s cooking’, reported a friend. ‘[There was] a nice twist on many ‘standard’ dishes that elevated them to something unique, interesting and memorable. You don’t have to re-invent the wheel to produce something stimulating!’.
We couldn’t agree more. Our last dinner here with two friends was one of the outstanding meals of 2011, as Mr Melis weaved his way carefully and colourfully around a series of beautiful creations – sea urchins with garlic, chilli and olive oil; a cracking aubergine parmigiana; king prawns with brandy sauce and pea purée; Thornhill duck with spinach and wild mushroom sauce; a fine seafood and chicken paella; penne with smoked salmon and vodka. The focus in the Courtyard is on making certain that every dish is vibrant with flavour, and it makes for great eating; eating that more and more people seem to be discovering as the room was really buzzing all around our table of four, with happy folk enjoying special food. Make sure to stay overnight, and enjoy the Iselis wines from Sardinia.