Cultured, southern, lagoon-fed, unhurried

Pula

A southern market town beside the ruins of Nora, with lagoon bottarga, vineyards and a chef-led lagoon kitchen.

Pula anchors the south-western coast below Cagliari, a market town whose fortunes are tied to the Phoenician-Roman ruins of Nora on the headland just beyond it — temple, theatre and mosaics half-sunk at the water's edge. The surrounding territory is a quietly serious larder: the Santa Margherita di Pula resort strip, the Is Molas vineyards, and a coastal lagoon whose mullet bottarga is among Sardinia's finest. Dining ranges from a chef-led restaurant set right on the lagoon, cooking its fish and salt-pan produce, to village trattorie working the classics. It is the cultured, less-trodden alternative to the northern resorts — ruins, wine and bottarga within a short drive.

Hoogtepunten

Mullet bottarga from the coastal lagoon, among the island's best A chef-led kitchen set directly on the lagoon The Phoenician-Roman ruins of Nora at the water's edge Is Molas vineyards and southern Sardinian wines A quieter, more cultured alternative to the northern resorts

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