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Cala Gonone, a former fishing village turned low-key resort town and base for exploring the Gulf of Orosei, is packed with restaurants and hotels.
My bland but comfy modern quarters in the sixteen-room Hotel Nuovo Gabbiano had modular furnishings on tile floors and a nice breakfast spread each morning (which I shamelessly raided for picnic supplies to lunch on later).
But the hotel's real attractions were that it offered some of the cheapest rooms in town, and it overlooked the tiny harborfront, where a cluster of kiosks sold a variety of coastal excursions.
The 21-room Hotel San Francisco—recommended as a restaurant below—rents out ncie, modern double rooms right in the center of town with glimpses of the sea between the surrounding buildings.
The night before, I had settled into a table on the a bamboo-shaded patio of Road House Blues, overlooking the town beach along Lungomare Palmasera, and washed down a platter-sized pizza with mozzarella, sausage, and taedda (Sardegnan cheese) with a bottle of the island's Ichnusa beer.
After my day at the beaches, I was ready to dig into the hearty specialties of the Nuoro province on the upstairs deck of the Ristorante San Francisco in the center of town: gullurgiones (giant ravioli stuffed with potatoes and cheese under a garlicky beef-and-pork ragù), spigola alla vernaccia (sea bass braised in white wine), and a savada (a sinful dessert of crisp-fried pastry puffed around a layer of melted cheese, served hot and drizzled with honey).
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This article was written by Reid Bramblett and was last updated in April 2015.
All information was accurate at the time.
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