Where the sea writes the menu and tradition sets the rhythm, Al Tonno di Corsa in Carloforte celebrates the island’s legendary tuna culture with rare finesse. Steps from the Ligurian shore, this refined enclave turns the storied mattanza—Carloforte’s seasonal tuna harvest—into haute gastronomy. With an open kitchen, intimate salons, and petite terraces, Al Tonno di Corsa + Carloforte is a love letter to terroir marino, served with polished restraint and coastal elegance.

The Story & Heritage
Born from Carloforte’s centuries-old relationship with bluefin tuna, the restaurant honors the fishing town’s Ligurian roots on Sardinia’s San Pietro Island. Its culinary philosophy is simple yet exacting: respect the whole fish, cook with the seasons, and let technique illuminate rather than obscure. The name nods to the historical “running of the tuna,” when schools sweep past the island each spring. Recognized by Michelin, Al Tonno di Corsa has earned a devoted following among gourmands for its refined, ingredient-led approach and for preserving the craft of tuna butchery and cookery across all prized cuts.

The Cuisine & Menu
Expect modern Ligurian-Sardinian cuisine centered on sustainably sourced bluefin, supported by island produce and day-boat catch. A concise seasonal menu and a chef’s tasting menu spotlight signature plates such as Ventresca Carpaccio with citrus zest and wild fennel; Bottarga di Tonno with hand-cut tagliolini; and “Quinto Quarto di Tonno,” a respectful ode to offal cuts like heart and tripe. Grilled Collar with myrtle smoke and Cappon Magro reimagined with tuna loin exemplify the house style: precise, soulful, never showy. Fine dining pricing reflects the craftsmanship and rarity of prime cuts. Vegetarian accommodations are available with advance notice, and the kitchen is attentive to allergies.

Experience & Atmosphere
Two small dining rooms, a theatrical open kitchen, and twin terraces create an intimate, maritime mood—whitewashed stone, pale wood, and sea-breeze evenings. Service is warm, knowledgeable, and impeccably paced, with staff fluent in the nuances of tuna anatomy and aging. The wine program leans Italian and insular: Vermentino, Pigato, luminous Sardinian Vermentino di Gallura, plus elegant Ligurian whites and structured reds for richer cuts; curated Champagne and metodo classico for sparkling pairings. A limited chef’s counter experience offers front-row views of butchery and plating; private dining is available on request. Smart-casual dress is recommended. Reservations are essential in peak season; walk-ins are rare due to limited seating.

Closing & Call-to-Action
Choose Al Tonno di Corsa for a singular expression of Carloforte fine dining—where technique, heritage, and the sea converge. Reserve at least two weeks ahead in summer; earlier for chef’s counter seating. For the fullest experience, book the tasting menu with wine pairings and request terrace seating at sunset for a distinctly Mediterranean kind of luxury.