Le Terrazze: the flavour of Gallurese tradition at the table

Discovering the island through its flavours is a pleasure not to be missed. Savour the traditional specialities of northern Sardinia at the new restaurant Le Terrazze in the Park Hotel Cala di Lepre.

Gallurese cuisine is rich in typical recipes prepared according to principles and methods rooted in an ancient culinary tradition – all of which can be enjoyed at the new Le Terrazze restaurant of the Park Hotel & SPA Cala di Lepre. It is an experience that begins with the careful selection of genuine local products, transformed into dishes full of flavour and with a distinctive taste. Take your seat and be tempted by the traditional dishes of this land, enhanced by the romantic atmosphere of the terraces, with their panoramic view over the sea of the Gulf of Le Saline.

Starters and first courses

Starters of vegetables and local cheeses
Begin your typical Gallurese menu with traditionally prepared vegetables preserved in oil: garden aubergines and courgettes, Sardinian olives. Directly from the Delphina Selection, enjoy wild asparagus hand-picked in the Gallurese countryside and broad beans from the fertile vegetable gardens of the Coghinas area in the north of the island. Another must-try is the DOP-certified artichokes from Valledoria – a unique spiny variety prepared in a small artisan workshop directly by the producer. These vegetarian starters pair perfectly with spianata flatbread filled with melted Sardinian peretta cheese from the oven, or Gallurese-style wild boar stew.

Gallurese first courses: “Sardinian” lasagne, sweet ravioli, and homemade gnocchetti
Born as a “poor man’s dish”, Gallurese soup or suppa cuata (meaning “hidden soup”) is one of the signature dishes of this part of the island. Made with stale bread or spianata, the layers are soaked in meat broth, fresh cheese, and aromatic herbs. The dish is enriched with ghisatu, a slow-cooked stew of mutton.
While holidaying in Gallura, you might also come across Li Bruglioni or Puligioni, the Gallurese version of ravioli, sweeter than those found in the rest of Sardinia. Perfect for li bucchi dulzi (dialect for “those with a sweet tooth”), these ravioli are filled with ricotta, citrus zest, and sugar, while the fresh pasta is made with durum wheat semolina flour. The perfect dressing? A rich tomato sauce topped with pecorino cheese.

In Gallura, gnocchetti are known as chiusoni. Handmade with durum wheat flour and salted boiling water, they take their distinctive shape on the colbula, a traditional woven basket. They are usually served with a meat or game-based sauce.

Main courses and desserts

Mains: meat dishes best enjoyed with a glass of Cannonau DOC
Traditionally, Sardinians have favoured dishes from the land rather than the sea (at least in the past). It is no surprise that maialetto sardo – suckling pig – is the king of local main courses, also prepared at Le Terrazze in the traditional way and served with roast potatoes, radishes, and fresh fennel, the classic accompaniments in Sardinia. A speciality with a strong and distinctive flavour, it is best paired with a good red wine – and when it comes to red, Cannonau DOC is a must.

Sweet endings: “li siati”
It’s time for the moment every sweet lover awaits. In any Sardinian restaurant, including Le Terrazze, dessert often means one of the island’s most beloved dishes: seadas. Known in Gallurese as la siata, it is a large fried raviolo made from semolina pastry, filled with fresh cheese and lemon zest. Best enjoyed while still hot, it is usually served with honey – preferably Sardinian bitter honey – although some prefer a sprinkling of sugar.
Alongside almond-based sweets found throughout the island, you might also taste other typical Gallurese desserts during your holiday, such as crema gallurese and “Li acciuleddi e meli”, a traditional Carnival treat. Beautiful to look at and to eat, this fried delicacy is shaped like a small golden plait, coated in honey and orange zest.