In the words of D.H. Lawrence, “This land resembles no other place. Sardinia is something else…like freedom itself.” (Sea and Sardinia, 1921).
The same can be said of Sardinia today: untamed, unspoiled, and irresistibly seductive. Sardinia is as close to North Africa as it is to the Italian mainland, and stepping onto the island feels like entering an entirely different world. In fact, locals tend to think of themselves as Sardinians first, Italians second, and the island not only has its own language, but regional variations as well.
The interior of the island is mountainous and mostly uninhabited, with limestone caves, rugged woodland, and rolling hills. National parkland and wildlife reserves make up a quarter of the island, and Sardinia’s coastline (which accounts for over a quarter of the entire Italian coast) could not be more idyllic, with soft white sand and green-blue water set against rocky outcrops. The exclusive Costa Smerelda (“Emerald Coast”) boasts some of the most gorgeous beaches, as well as the island’s main hub for nightlife and shopping.
Sardinia is also home to over 7,000 prehistoric sites dating from before 1,000 BC, including nuraghi, ancient stone edifices created by the Nuragic civilization that are entirely unique to Sardinia – and a somewhat mysterious feature of the Stone Age, as it’s not clear what purpose they served.
Mysterious ancient relics, herds and herds of sheep, pristine wilderness and gorgeous beaches…Sardinia certainly is “something else.” And a villa vacation on this fascinating island is the perfect way to see Sardinia’s charms for yourself.
“My favorite restaurant in Sardinia is Fradis Minoris, located in Pula. It’s set on a small inlet between the sea and a lagoon, so it feels like it’s in the water, and the menu changes according to what’s in season; the seafood is all caught by local fisherman and is as fresh as can be.” ―Margherita, Managing Director, Italy Division
“You must also try, Mirto, a sweet liqueur native to Sardinia. It’s served chilled at the end a your meal as a digestivo. It’s hard to find in the U.S., so if you like it, bring a bottle or two back home with you.” ―Saffo, Managing Director, Italy Division