The super Gallura hotel that bets on the gastronomic uniqueness of Sardinia

Baja Sardinia is one of those places that helped build the myth of the Costa Smeralda. Pale beaches, crystal-clear sea and that alternation of granite and Mediterranean scrub that makes Gallura one of the most recognisable corners of Sardinia. Here, just a few kilometres from Porto Cervo, lies the 7Pines Resort: 75 suites surrounded by greenery, direct access to small coves, a spa suspended in the scents of myrtle conjure up an idea of luxury and an atmosphere reminiscent of the great destinations of the Mediterranean.

And yet, it is enough to open the menu of one of the restaurants or the pizzeria to realise that the chosen path is not the easiest or the most obvious, with reassuring dishes designed for every palate. Here the decision was made to focus on the island’s raw materials. An approach that brings to the table ingredients and recipes tied to Sardinia, even if interpreted by chefs who are not local.

The strength of the land

The result is perhaps a less immediate path, requiring research, dialogue with producers, and the ability to adapt recipes to seasonality and the availability of supplies, but precisely for this reason more solid and authentic. It is a choice that speaks of respect and attention towards the territory, but also of the desire to offer an experience that cannot be replicated elsewhere. In a resort that thrives on international guests, identity also passes through the table. And this is a signal of how the concept of luxury is changing: less standardisation and more authenticity, fewer dishes designed to please everyone and more attention to what the land, and the sea, have to offer, with a gastronomic tradition translated in a new way but without resorting to clichés.

Here fregola is prepared daily by a family from Baja Sardinia, using local semolina; bread and pasta are made from ancient flours from the Coda di Lupo estate in San Pantaleo; the extra virgin olive oil is an exclusive blend from small cooperatives in Gallura; meat, pecorino and saffron come from a small farmer in Fonni; and the fish is supplied by a sustainable cooperative in Golfo Aranci. The result is a cuisine that surprises, because it tells the truth of a land that finds its greatest wealth in these ingredients.

Social sustainability

There is no doubt that here sustainability also, and above all, means a clear social commitment. This ensures wellbeing for those who work in the kitchen and is implemented through sustainable rhythms and an inclusive environment where every voice counts. About 80% of the brigade is made up of women, and the kitchen is conceived as a collective space: for example, there is no single pastry chef, because every dessert is created in synergy by the entire team, which also takes part in daily bread-making. This spirit of collaboration extends to the whole resort: the kitchen staff rotate regularly between the various gastronomic outlets to gain a 360-degree vision of the offering. A commitment, in short, that puts people and their professional and human growth at the centre, so much so that – several years after opening – many members of staff have been there since the beginning, ensuring constant growth.

There are as many as four places to eat at 7Pines, headed by Spazio, the pizzeria signed by Franco Pepe; Capogiro, the fine dining restaurant entrusted to the experience of chef Pasquale D’Ambrosio (who coordinates the entire gastronomic offering of the resort); the Cone Club, a bar on one of the inlets where you can have a light lunch or a cocktail with your feet in the sand; and finally, the rooftop above the restaurant with a menu based on fine raw seafood from the sea. In all of them, Sardinia is present in full force, a Sardinia that is real, authentic, sincere and presented in the best possible way.

Spazio by Franco Pepe

Not simply consultancy from the famous pizzaiolo from Caiazzo, but a real project now in its second year and increasingly convincing, with a proposal that draws on Pepe in Grani and adds an important touch of insularity. Here you come to enjoy the now famous Margherita Sbagliata or the Scarpetta. But also some exclusive pizzas created specifically for 7Pines.

La Sentimenti di Gallura, with smoked fior di latte, Sardinian spiny artichoke, red ox carpaccio, olive scabecciu, sea fennel oil and Sardinian pecorino, is a true (and very successful) homage to Gallura, as is the dessert La Mia Dolce Sardegna, which combines Sardinian peretta, lemon and orange zest, honey and dehydrated myrtle to fill a slice of fried pizza, crisp, dry and light. To drink, a beautiful selection of Sardinian wines, but also Champagne and overseas wines, many of which are available by the glass.

The Capogiro Restaurant

Few tables, a view of the bay, impeccable yet informal service, welcoming and never without the smiles of waiters and sommeliers. At Capogiro one feels truly at ease, and the cuisine follows a single, strong and proud rule. Every ingredient comes from Sardinia, very often from Gallura, and is the work of the skilled small artisans of the area, be they fishermen, farmers or breeders. There are two tasting menus, but you can also choose à la carte, opting for the 2- or 3-course formula plus dessert.

Le Nostre Storie is a journey that tells of daily life here, thanks to encounters with producers. It starts with Orto in Fiore (vegetables and herbs from the resort’s garden) and arrives at Agnello di Sardegna (superb, with a spot-on pairing with sea fennel), passing through a dish that lingers long in the memory: Risotto with wild herb butter, seaweed and gin (again strictly Sardinian). The Sartoriale menu is instead a true hymn to Sardinia.

There is flair, creativity, but what could be a bold touch in the combinations always proves measured and always at the service of the ingredients. The Unexpected Sea Urchin is a sea urchin with water herbs, sea fennel and Gavoi potato, a dish that remains etched in the memory. The Maialino, on the other hand, wins over even the most uncompromising palates: garnished with seasoned escarole, capers, olives and baked potato, it is truly tasty, balanced, but above all sincere.