Go for this: Circling the island and discovering the mysterious ancient Nuraghi complexes that date back to the Bronze Age, including Barumini, a UNESCO World Heritage site
But try this: Cooking with nonna in her kitchen and indulging in a feast of fresh pecorino on pane frattau, malloreddus (Sardinian gnocchi), bottarga and lamb stew, washed down with Vermentino and Cannonau
Favorite hotels: Hotel Pitrizza, Su Gologone
Favorite guest experience: A private cruise along the Costa Smeralda exploring deserted islands and admiring the jetsetters and their magnificent yachts
Foods: Pane carasau, malloreddus, fregola, culurgiones
Wine: Cannonau, Vernaccia, Vermentino
Best time to visit: April-October