Sardinian cuisine is an expression of its land: wild, pure, and deeply rooted in tradition. It’s not just food—it’s heritage on a plate. Our guests often say they discover Sardinia with their taste buds first.

Start with the bread. Yes, bread! Pane carasau is a wafer-thin flatbread baked to a crisp, served with local cheeses like pecorino sardo or spread with tomato and olive oil. It’s a staple that goes with everything.

Sardinia’s pasta dishes are unforgettable. Try malloreddus—tiny, ridged pasta shells served with saffron and sausage—or culurgiones, elegant pasta pockets filled with potato, mint, and pecorino, sealed by hand.

For seafood lovers, the island is a treasure. Octopus salad, fregola with clams, or grilled seabream fresh from the boat are just a few delicacies. Don’t miss bottarga, the “Sardinian caviar” made from cured mullet roe.

Every meal is accompanied by a glass of local wine. Cannonau, said to be the secret to Sardinians’ longevity, is bold and velvety. Vermentino is fresh, aromatic, and ideal for beachside lunches.

At our hotel, we celebrate these flavors in every dish. Whether it’s a poolside aperitivo or a candlelit dinner, dining becomes a journey through Sardinia’s authentic heart.