Re I Mi

Should You Book Re I Mi?

If you have been to Re I Mi once, the question on a return visit is not whether the pizza is still good; it is whether the dough has got better. Based on every account in the public record, the answer is yes, consistently. Chef Sandro Cubeddu runs a tasting-style pizzeria on the outskirts of Sassari where the product is treated with the same ingredient rigour you would expect from a sit-down restaurant kitchen, the result is a pizza that earns a second visit before you have finished the first. For anyone planning a special dinner in Sassari who wants something memorable but informal, this is the booking to make.

What Re I Mi Is

Re I Mi operates as a pizzeria stile degustazione; a degustazione or tasting-format pizzeria, where each pizza is cut into six or eight slices and built around high-quality ingredients handled with kitchen-grade care. That framing matters when you are deciding whether to book: this is not a neighbourhood pizza stop, it is not pretending to be a fine-dining restaurant either. It occupies a specific and useful middle ground, it does so with conviction.

The dough is the centrepiece. It is described across multiple independent accounts as exceptionally melt-in-your-mouth, roughly a third of a centimetre high, with persistent air bubbles running through the entire crust. The crumb structure is open and light; the base stays crispy throughout, including at the centre, a detail that separates it from the majority of Italian pizzerias where the centre softens under toppings. The extreme crumbliness is deliberate: it increases salivation and creates a sensory contrast that makes each slice more engaging than it has any right to be at a pizza counter.

Ingredient sourcing is where Re I Mi makes its argument most clearly. The toppings are not simply placed on the dough, they are worked and paired in the way a restaurant kitchen would approach a composed dish. Starters are available and reportedly well executed, a curated wine selection rounds out the offer. For a venue on the periphery of Sassari with an informal service style, the quality-per-euro ratio is the main reason people come back.

Planning Your Visit

Re I Mi sits on Via Salvatore Coradduzza, 17, in the outskirts of Sassari, which means you will need a car or a taxi, it is not a walk from the centro storico. Booking is rated easy, given the venue's format and location, you can typically secure a table with a few days' notice rather than weeks out. That said, for a special occasion dinner on a Friday or Saturday, booking at least a week ahead is sensible: word has spread locally, the format attracts food-focused visitors who plan ahead. For a midweek visit, same-week availability is likely. Phone number and online booking details are not listed in our current data, so checking directly with the venue on arrival or through local recommendation is the practical route for now.

Groups work well here given the slice-sharing format, the degustazione structure means a table of four can work through several different pizzas without anyone being locked into a single choice. Solo diners are equally well served: the casual setting removes any awkwardness, a single pizza with a glass of wine from the house selection is a genuinely satisfying way to eat alone. For a date or a low-key celebration, the informal service and serious product make it a stronger choice than a conventional trattoria at a comparable price point.

How It Compares

Comparing Re I Mi directly to Atelier Moessmer Norbert Niederkofler in Brunico, Dal Pescatore in Runate, Osteria Francescana in Modena, Quattro Passi in Marina del Cantone, or Reale in Castel di Sangro is not the right frame: those are all €€€€ tasting-menu destinations drawing international diners for multi-course experiences. Re I Mi is a different category of decision entirely. Within Sassari's dining options, the more useful peer comparison is against other restaurants in the city. Mesadoria Restaurant and Osteria de' Mercati represent the conventional sit-down dining route; Re I Mi is the better choice when you want serious food without a formal dining structure.

For Italian pizza at its most technically ambitious, the national reference points, venues like Uliassi in Senigallia, Enoteca Pinchiorri in Florence, or Piazza Duomo in Alba, operate in a different register entirely. Re I Mi does not compete on tasting-menu depth, but it does compete on the quality of a single central product executed with consistency and real technical skill. That is a harder thing to find than it sounds.

If you are visiting Sardinia and want to understand the broader dining context, our full Sassari restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide cover the full picture.