Domo

This lively Sardinian restaurant, bar and deli, takes up much of the ground floor of the Eagle Works, an old red-brick former steel mill in a regenerated area of eco houses and commercial spaces known as Little Kelham. The sizeable dining room retains hints of its industrial past and and there's a large terrace for drinks and aperitivi – perhaps a sharing plate of, say, cured meats and pecorino with truffle honey and walnuts. Sardinia’s thin and crispy pane carasau ('music paper') bread comes nicely blistered and arrives with a creamy, cheesy dip. The menu is extensive, opening with a choice of bruschetta ranging from simple tomato, basil oil and garlic to aubergine, caramelised onion, figs and roasted almonds. They also offer a wide choice of antipasti, including well-made Sicilian arancini filled with beef ragù, peas and melting Taleggio or deep-fried king prawns with a crispy carasau coating. There are salads and pizzas too, while pasta features Sardinia's own culurgiones – fat little parcels filled with potato, cheese, mint and garlic, here finished with a pecorino and truffle sauce. Owner Raffaele Busceddu's fish stew is renowned and, with 48 hours’ notice, he will prepare a feast of roast suckling pig with all the trimmings. Desserts come into their own with a classic tiramisu, ricotta-filled cannoli and affogato, the vanilla ice cream drowned in amaretto and further drowned in a shot of espresso. This is generous, hearty, bold and crowd-pleasing food with not a micro-leaf in site – all backed by a list of Sardinian and regional Italian wines.