Jacopo Lenza’s recipes are a mix of creativity and rigour in the choice of raw materials. In line with the most advanced techniques of contemporary cuisine, the chef prepares his refined dishes using local products supplied by the prosperous surrounding territory.
Get your day off to a good start with the sweet smell of crisp croissants and cakes baked in the hotel patisserie. Milk, yoghurts, butter, honey and jam all provided by neighbouring agro-industrial farms. The lunch menu is simple and light and characterized by the freshness and aroma of the ingredients: lobster from Sant’Antioco, ham from Villagrande, bottarga from Cabras.
Dinner begins with a rich starter buffet selection, followed by a wide choice of dishes from our menu. The perfect opportunity to enjoy tasty fresh pasta dishes from the island culinary tradition and the succulent fish of the day. During your stay, you may take part in barbecues and typical Sardinian dinners organized by the hotel.
