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Il Portolano

The uniqueness of the Restaurant Il Portolano is based on our vast experience in Europe’s finest restaurants and the assessment of needs and suggestions of our esteemed guests. The view of the sea and the fascinating island Tavolara invite you to a pleasant stay.

Relaxing and authentic atmosphere. Fish and sea food, but also meat, are chosen and prepared with the utmost care. Our Sardinian chef creates surprising combinations with local vegetables and native herbs. Excellent wines from the island, regional cheeses and fine dessert creations will complete your meal.

Enjoy Sardinia with all your senses. Get in touch with Sardinian authentic food, with the taste of our menu, the wine aroma, the view of the sea and towering Tavolara Island, the sound of the gentle surf .

Banquets.The restaurant with its cosy terraces in front of the sea is the perfect place for small banquets and business lunches for a maximum of up to 40 people.

Who are we? For over 15 years, the Sardinian – Swiss couple Roberto and Claudia Chelo Schletti have been running Il Portolano. Thanks to their professional experiences gathered in various hotels and restaurants around Europe, they make foreign customers, as well as local visitors, feel at home: An unexpected cosmopolitan spot in front of Tavolara Island where the taste and flavour of the Mediterranean food and local wines are combined with a professional careful service.

Opening hours
From April to October
Lunch 12.00 – 14.30
Dinner 19.00 – 22.30

Tel. +39 0789 40670
Mob. +39 348 3137210
info@ristoranteilportolano.it

Cantina di Oliena

The winery opened in 1950, as a collective effort of a group of wine producers from Oliena, with the aim of enhancing the famous Cannonau wine. The culture of working and gathering together was behind the choice of establishing a winery in the form of a cooperative, to drive entrepreneurial activity but with deeper social implications and a company philosophy based on quality before profit, an approach that has distinguished the winery since its inception. The production combines ancient methods handed down through time, with the most advanced technologies.

Cannonau is a vine variety that adapts well to the different pedoclimates that characterise the many wine sites in Sardinia. Despite its widespread presence on the island, Cannonau reaches its maximum expression in the central east area, where there is the highest concentration of this vine variety. Cannonau is included in the medium-late maturation category as the grape harvest takes place between the last 10 days of September and the first 10 days of October.

The origins of Cannonau are rather uncertain. Until recently, it was believed to have been introduced to Sardinia in the 15th century, during the Spanish colonisation. The discovery of grape seeds dating back to 3,200 years ago in some Nuragic sites on the island have instead demonstrated that the ancient art of winemaking was already a characteristic of the island long before the Spanish arrival. Results of genetic investigations have identified these grape seeds to be the native origin of the Cannonau vine variety and its ancient cultivation on the island.
The vineyards are located in the town of Oliena. The most widespread farming system is the traditional method with small trees. The non-irrigated vineyards are cultivated on medium-mixture soils exposed to plenty of sun. This particular pedoclimate and the accurate management of the vineyards with the aim of maintaining the grape strength allows for low returns per stump and hectare: they rarely go beyond 60q/ha.

The Cantina of Oliena produces Cannonau di Sardegna DOC Nepente di Oliena, Corrasi, Irilai and Lanaitto. It also produces the sweet wine Dionisi, with over-ripe grapes from old vineyards in the hills around Oliena. Another speciality is Grappa di Cannonau di Nepente, aged in barrels. The Cannonau grape is not only the father of aristocratic and inimitable wines, but also a variety of grappas. The Nepente Cannonau comes from ripe, healthy grape pomaces and from the extraordinary care in the various stages of traditional distillation. This grappa is very clear and characterised by an intense, lingering and balanced aroma.

Su Gologone

Cuisine: A fogu lentu

Sardinian cuisine expresses a simple approach to life, imbued in its cheeses, spit-roasted meats, pane carasau, handmade pasta, olive oil and distinctive wines. At Su Gologone, mealtimes are saturated with the fragrances and flavours of Barbagia. The (low carbon-footprint) breakfast is a delectable offering of Oliena honey, conserves, cheeses and charcuterie, as well as homebaked breads and pastries. Lunch and dinner are laced with local character too. Savour maccarones de busa (handmade bucatini) and culurgiones (ravioli filled with local ricotta), porceddu allo spiedo (spit-roasted suckling piglet), and seadas al miele (honey fritters).

A la carte restaurant

The restaurant is decorated with Sardinian art and crafts and has a terrace with stunning views. The à la carte menu features classic Sardinian dishes, with much of the produce coming directly from the Su Gologone farm and vegetable garden. Next to the restaurant, the hotel shop sells Sardinian foods to take home and prolong the Sardinian experience, alongside local artisan tableware and utensils.

Nido del Pane

Su Gologone’s Nido del Pane (‘bread nest’) lies at the heart of the hotel. Sardinian women, dressed in typical costumes from Oliena, demonstrate how bread has been made for centuries. They prepare different local specialities such as pane carasau, a crisp, wafer-thin flatbread. When the bread is ready, it is shared. Glass displays across the Nido del Pane illustrate Sardinia’s breads: those made for special occasions, those dedicated to the saints, and even play breads that were baked for children. The pine tree growing at the centre has its own story…

Kitchen garden

Seasonal local vegetables that go directly to the restaurant, aromatic herbs and olive trees –the gardens at Su Gologone are wonderful places to meander through and explore.

Magico Tablao

Guests and locals – everyone loves to meet here. Designed by Giovanna Palimodde, it’s an enchanting place to sip an aperitif and try some Sardinian artichoke and delicious antipasti, against the breathtaking backdrop of Supramonte. Or come after dinner for a digestif. There are 15 aromatic grappas, mostly Sardinian, and local liqueur made from herbs and berries. Once a week (usually Friday or Saturday), the canti a tenores join in, a polyphonic Sardinian male voice choir, recognised by Unesco as an important aspect of the world’s cultural heritage.

Roberto Petza

“In the heart of Sardinia you will find a region called Marmilla. In the heart of Marmilla, the Romans gave this name because of the hills shaped like breasts, is the chef: Roberto Petza.

He is a conservative but also a liberal. He preserves a wealth of tastes with courage and obstinacy, techniques, knowledge and ancient gestures. Also a progressive one because he understands that the past is the only way to conquer the future.

He refreshes the Sardinian tradition with new performance practices, combinations, new aesthetics and a new concept of catering. His restaurant is the symbol of these multiple vocations: S’Apposentu, located in the main house of Puddu’s pasta makers. They are the heirs of a tradition that seemed extinct, but now lives in the kitchen and in the Academy: Petza’s training school.

The Puddu house is not a museum, but a place of experience and dedication to great cuisine. Above all a cosy home, a parlour (S’apposentu, of course) where it’s a pleasure to dive into the dishes of the chef, microcosms of kindness and stories. Each dish is a story, the ingredients: lamb, pork, poultry, herbs, grains, legumes, cheeses tell of an ancient and honest earth. The story then continues in the vast, clear Sardinian sea with the poor people’s fish, the forgotten, that the chef personally selects from the wonderful fish market of Cagliari. The archaic flavours are transformed into new creations and adventures. And of course, in the end, the elegance of this cuisine comes from the authenticity of Petza.”
Gianluca Biscalchin

Roberto Petza’s restaurant, S’Apposentu, is in the town of Siddi, in southern Sardinia. The chef also runs an Academy there, training chefs and cookery enthusiasts and has accommodation close to the restaurant for both diners and guests on the courses.

L’e Marquis recommends a visit to S’Apposentu, for an authentic experience close to the heart of Sardinian tastes, culture and traditions.