What to eat in Sardinia: 10 must-try typical dishes during your vacation
To discover what to eat in Sardinia is to explore the island's very soul, where every dish tells a story of shepherds, fishermen, and small inland villages. Even in just a couple of weeks, you can embark on a true culinary journey: from the coast of Gallura through the villages of Nuoro, all the way down to the celebrated destinations of the south, like Villasimius and the Cagliari coastline. Sardinian cuisine brings together ancient breads, semolina pastas, roasted meats, and fresh seafood, offering a range of traditional, unmistakable recipes you’ll want to savour at least once to truly understand the island’s cultural heritage.
Which typical Sardinian first courses to choose for a complete gastronomic itinerary
A journey into Sardinian cuisine often begins with bread. Pane carasau, thin, crisp, and essential, accompanies every meal, whether served plain, drizzled with olive oil, or transformed into pane frattau with tomato sauce and a poached egg. Across the island, you’ll discover malloreddus alla campidanese: small semolina gnocchi tossed with sausage, tomato, and saffron, a true symbol of southern Sardinia. Equally inviting are culurgiones from Ogliastra, pasta parcels filled with potato, cheese, and mint, their herringbone pattern instantly recognizable. And on the northern coasts or in southern hotspots like Cagliari, Villasimius, or Costa Rei, fregula with clams or seafood marries the rustic bite of toasted semolina with the briny freshness of the Mediterranean.
Which meat, seafood, and dessert main courses truly express Sardinia?
Among the dishes that truly capture Sardinia’s pastoral roots, porceddu (or porcetto) reigns supreme: succulent suckling pig, slow-roasted over embers, often scented with myrtle and reserved for festive occasions. Inland, you’ll also find pecora in cappotto, a hearty stew of mutton simmered with potatoes and vegetables, yielding tender meat and rich broth. In Gallura, zuppa gallurese, a gratin of stale bread, broth, and cheese, offers rustic comfort and conviviality in a single pot. The island’s seafaring spirit comes alive in bottarga di muggine (mullet roe), thinly sliced with olive oil or grated over pasta, and in lobster alla catalana, especially popular in Alghero, where it’s dressed with tomatoes and onions. And to finish, seadas: golden fried pastries filled with fresh cheese and citrus zest, served warm with a drizzle of honey, the sweetest symbol of Sardinian tradition.
Where to stay to sample typical Sardinian dishes
If you want to discover Sardinian cuisine in a welcoming setting, VOIhotels resorts are an excellent choice, with a special focus on regional specialties. At VOI Colonna Village, perched above the Golfo Aranci on the northeast coast, you’ll find restaurants like Sos Aranzos and the panoramic Bellevue, both highlighting local produce, cheeses, and traditional Gallura recipes, with a tempting array of charcuterie, meats, and seafood. Further south, VOI Tanka Village and the exclusive VOI Tanka Selected in Villasimius offer a wide variety of restaurants and buffets, where authentic Sardinian flavours meet Mediterranean and international fare—from the Mirto restaurant to beachfront à la carte spots, featuring fresh seafood, barbecue, and creative takes on tradition. Here, you can sample many of Sardinia’s signature dishes in a single stay, enjoying comfort, attentive service, and a culinary journey that truly reflects the island’s character.
