The Times and Travel + Leisure present the resort as a retreat surrounded by nature, sea, wellness, and the traditions of Gallura.

Resort Valle dell’Erica Thalasso & SPA has captured the attention of the international press. Within just a few days, the British newspaper The Times and the American magazine Travel + Leisure included the resort among the places to choose for a summer holiday in Sardinia.

Two different articles, united by the desire to tell the story of an island that invites travellers to slow down, reconnect with nature, and enjoy experiences deeply rooted in the local area.

The Times celebrates dream holidays in Sardinia with a four-page feature published in the print edition and also made available online. In the article “25 dreamy holiday ideas on Italy’s hottest island”, journalist Matthew Bell brings together twenty-five ideas for discovering the many different sides of Sardinia.

“This island off Italy is always a good idea for a holiday. Perhaps it is the certainty of finding delicious food, a beautiful sea to swim in, and plenty of sunshine. Wherever you decide to go, allow yourself all the time you need, because this is a place that invites you to slow down. Start living like the Sardinians and you will understand why so many of them live to be one hundred.”

In the top three, Resort Valle dell’Erica appears, described as a luxurious and refined family resort on the island’s magnificent north-eastern coast.

Travel + Leisure also chose Valle dell’Erica as a stop on its journey through the most authentic side of Sardinia, far from the jet-set destinations.

In the article “I Skipped Sardinia’s Jet-set Hotspots and Found a Side of the Island Most Travelers Never See”, journalist Helen Iatrou travels through Castelsardo, Santa Teresa Gallura, Capo Testa, and Aggius, describing natural landscapes, ancient traditions, and small towns rich in history.
The final stop on the journey is Resort Valle dell’Erica itself, presented as a five-star resort overlooking a coastline dotted with small coves, with views stretching towards the La Maddalena Archipelago and Bonifacio. What particularly captivated the journalist was a dinner at Li Ciusoni restaurant, where Gallurese cuisine is prepared according to family recipes and using ingredients connected to the local area.

“I watch Chicca as she prepares by hand the traditional Gallurese pasta after which this zero-kilometre restaurant is named. ‘I prepare the dishes as though I were welcoming guests into my own home,’ says Chicca with a warm smile. A member of the Muntoni family, owners of the hotels, she explains that she is not a chef, but that her family insisted she should be the one to lead the kitchen.”

A simple and authentic experience, able to capture the deepest spirit of Sardinian hospitality.

The hospitality of Valle dell’Erica in prime time on the famous German television format, in a challenge that was anything but simple: recreating the dishes of hostess Chicca Ortu.

Kitchen Impossible is one of the most followed and appreciated cooking shows in Germany. Broadcast on Sunday evenings in prime time, it combines cuisine, travel and the discovery of the most authentic gastronomic traditions.

The episode, aired at the end of April on the German channel VOX and available for streaming on RTL+, brought the cameras to Northern Sardinia, into the kitchens of Ristorante Li Ciusoni, inside the Valle dell’Erica Resort.

The star of the format is German chef Tim Mälzer, who in each episode challenges another chef, sent to an unknown destination to face a complex test: reproducing a typical local dish without knowing either the recipe or the ingredients.

During filming at the Valle dell’Erica Resort, chef Alexander Herrmann, holder of two Michelin stars, accepted with great humility and enthusiasm a challenge that was anything but simple: reproducing some traditional dishes, the raviolo and the Gallurese soup prepared by Chicca, hostess of Ristorante Li Ciusoni.

The challenge revolves around the famous “box”, a black box containing the original dish. The chef can taste it and observe it, but must then recreate it relying exclusively on personal experience. The result is judged by regular customers and local people, called on to assess how faithful it is to the original dish. The final score determines the winner of the challenge.

C Endemolshine | Kitchen Impossible © Photos of: RTL / Endemol Shine / Henning Kretschmer / Alina Hildebrandt

The hostess is Chicca Ortu, who at Ristorante Li Ciusoni guides guests in discovering the most authentic flavours of Gallura, through recipes that enhance simple ingredients, traditional preparations and dishes linked to the culture of northern Sardinia.

Preparing specialities such as Gallurese soup or raviolone is much more than following a recipe: it requires an eye for detail, manual skill, knowledge of the ingredients and a balance that is built over time. Chicca Ortu’s presence told a precious part of Gallura’s gastronomic identity: a cuisine born of tradition, home flavours and precise gestures passed down over time.

Gallurese soup is one of Gallura’s most representative dishes: a rich and hearty preparation in which a few ingredients are transformed with patience into a dish with an intense and recognisable flavour. Raviolone too, with its filling, the sealing of the pasta and the right balance between texture and taste, requires experience, precision and a deep knowledge of local tradition.

For this very reason, the challenge took on a special value: even for a Michelin-starred chef, reproducing these dishes without knowing the recipe proved anything but simple.

A special thank you goes to Chicca Ortu, who with her professionalism, her experience and her deep connection with Gallurese tradition was able to tell, through her dishes, an authentic part of the soul of Valle dell’Erica.

At Resort Valle dell’Erica, Discovery Nature has been launched: a new weekly programme with marine biologist Stella Maria Malva dedicated to learning about and respecting the environment.

In the resort recognised as Europe’s greenest at the World Travel Awards, a holiday is not only about relaxation, but also an opportunity to experience Sardinia’s extraordinary nature up close. Guided snorkelling, nature walks and boat trips to discover the local flora and fauna: there are many activities designed to encourage respect for and protection of the environment. With the Discovery Nature programme, led by marine biologist Stella Maria Malva, both adults and children can immerse themselves in unique experiences that combine fun with environmental awareness.

Every day at Ericaland, children take centre stage. Armed with curiosity and a spirit of adventure, they explore the wonders of Sardinia’s natural world through the scientific Discovery Nature programme under the guidance of the marine biologist. With Bio-observation, for example, they become aspiring biologists, learning to recognise plants and animals through a scientific lens. Then there is guided snorkelling, a dive into the seabed of Northern Sardinia to observe the fish and marine life inhabiting these waters, preceded by an engaging presentation on Sardinia’s marine organisms. Among the activities is also a beach clean-up, highlighting the importance of protecting the sea from plastic pollution.

The beauty of the Discovery Nature programme is that it is not only for children. Adults can enjoy a private charter excursion with the marine biologist on board to reveal the secrets of the Mediterranean. For sea lovers, there are also guided snorkelling tours, perfect for discovering the seabed with an expert. Those who prefer a relaxing walk along the resort’s trails to discover native species can take part in the flora and fauna tour to learn more about local plants and wildlife.

Discovery Nature is designed for those who wish to experience their holiday not only as a moment of relaxation, but also as an opportunity to connect with nature in an authentic way. Each activity becomes a chance to learn something new, to develop greater environmental awareness and to take home memories that go beyond a simple stay. At the Discovery Nature Office in the Piazzetta degli Ulivi, guests can take part in talks, immerse themselves in nature-themed reading and deepen their knowledge of the environment around us.

Recognised among the finest in global hospitality, Valle dell’Erica has also captivated the readers of the renowned American magazine, earning a nomination for one of the most coveted awards in the travel industry.

For over 50 years, Travel + Leisure, the prestigious American magazine, has been inspiring millions of travellers worldwide, offering exclusive insights into destinations, hotels, and lifestyle. This is why Valle dell’Erica’s nomination for the World’s Best Awards is already an important achievement. We are honoured to be competing for one of the most prestigious accolades in tourism, awarded directly by readers through a highly anticipated survey that celebrates excellence in global hospitality.

A recognition that, together with the prestigious Condé Nast Traveler Readers’ Choice Awards, holds a place of honour in the world of travel and hospitality. Respected, sought-after, and internationally renowned. This makes our joy even greater: following Valle dell’Erica’s victory in being ranked among the 25 Best Resorts in Europe by Condé Nast Traveler readers, 2025 brings us yet another remarkable achievement – our nomination for the World’s Best Awards, widely regarded as one of the most reliable rankings in the travel industry.

“For the 30th edition of the World’s Best Awards survey,” the magazine states, “we asked you, our trusted readers, to share your opinions on hotels, safari destinations, national parks, and more. This year, you sought unique experiences – and you found them all over the world.”

Each year, Travel + Leisure selects the finest hotels and resorts globally, based on criteria such as service, overall experience, location, and the quality of facilities. This nomination is a testament to Valle dell’Erica’s ongoing commitment to sustainable hospitality and strong ties to the local territory, while also paying tribute to the warmth of its hospitality and the extraordinary beauty of Gallura.

Overlooking the islands of the La Maddalena Archipelago National Park, Resort Valle dell’Erica is nestled within an unspoilt landscape of secluded coves and fine, light sandy beaches. With its 28 hectares of Mediterranean parkland and a strong commitment to sustainable practices, the resort is the perfect choice for those seeking a relaxing and eco-conscious holiday without compromising on comfort.

Guests can choose from elegant and spacious suites, ideal for families or couples in search of an exclusive retreat. The resort offers an exquisite culinary experience, with restaurants that celebrate local flavours and Mediterranean cuisine – a true sensory journey through the finest food and wine traditions of the region.

Completing the experience is a Thalasso & SPA centre set amidst lush greenery, where seawater treatments and exclusive wellness paths blend seamlessly with breathtaking views over the Strait of Bonifacio.

The resort is also the ideal starting point for private boat excursions, aboard prestigious vessels and exclusive RIBs with experienced skippers – the ultimate way to experience the beauty of the Gallura coastline and explore the gems of the La Maddalena Archipelago.

Are you already nostalgic for your holiday at the Valle dell’Erica Resort, or have you been dreaming of spending some time in this park in northern Sardinia that left a lasting impression on you?

This is the perfect time: you have until 31 January to book with the First Minute Booking Offer and enjoy a 15% discount on your next holiday. Take advantage of these final days to secure your spot in the sun, surrounded by secluded coves and beaches with fine white sand and a stunning 180-degree view of the La Maddalena Archipelago National Park and southern Corsica. Choose one of the resort’s elegant rooms and get ready to enjoy days of pure relaxation with the sea, wellness through thalassotherapy, excursions, fine dining, nature walks, and spaces dedicated to children.

You’ll have plenty of time to discover the wide variety of services offered by the resort, the culinary delights in its seven dinner restaurants, and all the options for a light and tasty lunch. And why not explore the list of wellness programmes or à la carte treatments at the Thalasso & SPA Le Thermae? The thalassotherapy pools with seawater at varying temperatures are surrounded by granite rocks and lush Mediterranean greenery. The views and the benefits of thalassotherapy will have a positive effect on both your body and mind.

At the helm of the Li Ciusoni restaurant, Chicca Ortu shares her passion for fresh pasta, rooted in childhood memories: “Cooking here feels like cooking for one big family.”
Warm appetisers and flavourful cured meats from the hinterland, traditional first courses, grilled meats and the famous spit-roasted suckling pig, local cheeses and typical Gallurese desserts. At Li Ciusoni, the table is set with specialities of authentic Gallurese cuisine. Genuine and flavourful dishes offer a taste of this land, surrounded by nature amidst stunning holm oaks and massive granite rocks.

An excellent host at Li Ciusoni, Chicca Ortu, a member of the Muntoni family, tells us how her passion for cooking and fresh pasta began, tied to fond childhood memories. It’s the perfect opportunity for her to share the recipe for her Gallurese-style raviolone, a traditional festive dish.

How did you find your way into the kitchen? My whole family has always loved cooking, and my parents used to involve my brother and me in making fresh pasta. My mum would give us little moulds to make our own desserts while she worked on hers; my dad, a farmer, had us making cheese with empty tuna cans, though for some reason, ours always turned out rock-hard. For me, cooking is still all about family. Cooking brings people together, and cooking at Li Ciusoni feels like cooking for one big family.

How would you describe your cooking? Simple, just like eating at home. My dishes are genuine. Everything here is prepared fresh: my cooking is zero-kilometre and zero-minute. I enjoy preparing local Sardinian dishes but not only those. I make traditional Gallurese pasta dishes, as well as suckling pig, focaccia, and other specialities.

Perfect for festive occasions, Chicca shares her recipe for raviolone, a traditional Italian first course, prepared in the Gallurese style. In her hands, it becomes a round disc of thinly rolled pasta dough.

To make my raviolone, I use only durum wheat flour, lukewarm water, and salt. The filling is made with a typical Gallurese cheese, panedda, which is very soft, and I add ricotta to make it even creamier. Then I mix in parsley, lemon, and sugar. The sugar is unique to Gallurese ravioli and is used only in this part of Sardinia. It contrasts beautifully with the lemon, as well as with the tomato and basil sauce.

It’s clear that you’re passionate about your work. Do you believe it’s the best job in the world? Yes, I always say it’s the best job alongside being a doctor. Medicine and cooking both heal. The latter heals the soul and brings joy.