THE BOLD, UNDULATING OUTLINE OF THIS BIJOU HOTEL makes a dramatic statement that, at the same time, seems just right for its surroundings among the sharp light, twisted rock formations, and glittering sea of northern Sardinia.
 

Glamour is the keynote of La Coluccia – from the minute you step into the spacious lobby, with its chic bar. From here, latticed walkways lead toward a number of ivory-coloured villas, whose inserts in earth and clay tones contrast startlingly with the green of surrounding pine trees and a peacock-blue sea. The sinuous swimming pool is another strong visual, especially illuminated at night against a backdrop of spot-lit pines.
 

La Coluccia’s sleek, modernist form nevertheless incorporates some attractive traditional design, from rustic roof tiles to a central courtyard paved with locally-sourced Orosei marble and shaded by sails. Guestrooms incorporate polished cement, soft leathers, and rich woods to create warm and inviting retreats where antique elements blend with minimalist lines and abundant light. But the experience isn’t only visual: the mix of hard and soft surfaces, scattered cushions, and drifting curtains also make this a very tactile experience.

THE Perfect Place

A sandy beach, edged with granite rocks, is glimpsed through the pine trees from the windows of  La Coluccia. The hotel stands on the north coast of Sardinia, dramatically sculpted by wind and sea, and is just four kilometres from the resort town of Porto Pozzo, and near historic centres such as Santa Teresa di Gallura. Nearby, the billionaire’s playground of Costa Smeralda oozes luxury and exclusivity; the highlight of the social calendar is the Sardinia Cup regatta in September. Just offshore lie the island of Spargi and the La Maddalena marine reserve, known for its aquamarine waters, diving, and friendly dolphins: a fine place to explore by boat.

A taste of Sardinia

Sardinian specialties change with the seasons and availability of fresh produce, and, because this is such a mountainous island, show surprising variation from one valley to the next. Typical Sardinian antipasto includes bottarga, or salted fish eggs with lemon, and burrida, a local fish marinated in garlic and walnuts. Malloreddus (gnocchi in a tomato sauce) and culingiones (ravioli stuffed with cheese and spinach, or sometimes potato and mint) are among the traditional pastas. The main course is often spit-roasted lamb, rabbit, or wild game with aromatic herbs.