Taccas, Sabores de Su Tempus

From the entrance into the pub, atmosphere is marked on the genuine taste for a not very far past, where the equilibrium of things had the smell of wood, cork and paper and the colors of fall, land, modest kitchens and of the welcome of a numerous family.

This is the pub Taccas, Sabores de Su Tempus, a characteristic inn situated in Cagliari, that found, in the area of Corso Vittorio Emanuele, the historic location ideal to hosting a format of local cuisine that, firstly, represents conviviality, rediscovery of plain dishes with a native craft, both in the meals and in the design of this pub.


From Siniscola to Milano and from Milano to Cagliari, Taccas tells about itself, through the words of the owner, Gabriele Ponsanu, who with his sister, Giovanna, from the last spring until now led Taccas towards the fame of the movida in Cagliari and they let the curious customers reconsider, for the dinner, the frantic rhythms for spending a night together with own friends in the center of the city for discovering some ways of tasting, appointment and foods in the sign of economy and tradition. A format that was not unnoticed, as Gabriele tells us, not even to the pages of Vivi Milano, to the guidebook Gambero Rosso and to the London Evening Standard.

Gabriele, people tell that Taccas was born in the territory of Siniscola, the village where most of members of your staff were born: you were led by the desire of bringing a little tradition in the socialite center of Cagliari?

Taccas is a project that leaves from Milan three years ago through the opening of the first pub. The idea was simple: discovering and making know the Sardinian flavors, those more authentic, more genuine, those of ancient times. Since the first moment we felt the need of plunging the roots of our project exactly in the territory where it was born and where it was created. We worked behind closed doors up to come to the opening of the pub of Cagliari.


Panade, melted cheese, honey, carasau, casatine…the peasant dishes of the islander cuisine become a first choice in Taccas. Also you resorted to the carving for vintage and retrò of the contemporary culture, or is there anything else?

We believe in an economy that is more human that takes its origins from the past, because it does not exist future without memory. We created in Sardinia our laboratory of artisan production, where we try to safeguard and protect the flavors of ancient times, monitoring the whole production chain and avoiding that quality is lost during the various phases of working. Taccas was born thanks to the love for our land and our traditions.

One of the features of your service is the presentation of the dishes in sharing, a choice that dining companions appreciate a lot…

This is an important theme that concerns our ethics, our morality. For us food is sharing. We believe that the principle of sharing creates some relationship between people. Not only, for us sharing makes people morally better. Spark comes from far: the Sardinian snack and the reunion around the fireplace and we shared together the same food. Without avidity. With equilibrium and equality.


The location is small and with a design and a style like that of an artisan workshop and some features of the old Sardinian taverns: it means that for the future you will base on the idiom "good things come in small packages"?

We wanted to house our guests into a solid, close and cozy location. We want that they feel to be at home. The space had not to be bigger than the living room of your grandmother’s home, instead it would have been lost the family feature. On the contrary, furniture is original and found by word of mouth between kin and friends. This choice because Taccas had to be authentic in the form, too.


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