We are in Sardinia, admiring the turquoise hues of the sea and the unmistakable scents of the Mediterranean scrub. It is here that we found our next gastronomic experience, at the Oasi Beach Club.
The restaurant combines tradition and creativity to create dishes that evoke the authentic character of the island: the generosity of the sea, the strength of the land and the sincere hospitality of the people.
We sit down surrounded by the beauty of one of the most famous seas in the world and sink our feet into the sand, ready to enjoy an excellent lunch.
We are welcomed by Salvo Cerra, the manager who has been living catering as a true vocation for over 25 years. His philosophy is based on a clear principle: quality comes from the raw ingredients.
He personally selects local and seasonal ingredients, working with artisan pasta makers and trusted suppliers, right down to the fishing boats that bring the best catch ashore every day.
The result is Mediterranean cuisine that speaks Sardinian but with Sicilian accents, in a dialogue between tradition and creativity that makes every dish by chef Antonio Pintus unique. From homemade carasau bread to fresh pasta made especially for the restaurant, to seafood dishes revisited with refined taste: every dish is born from a balance between authenticity and innovation.
We begin our culinary journey with a dish that combines freshness and intensity: salmon with nori seaweed, orange dressing and salmon roe.
The delicate, velvety salmon is enhanced by the citrus notes of the orange dressing, while the nori seaweed adds a touch of the sea and elegant savouriness. The salmon roe completes the harmony with its texture.
The first course is a meeting between Sardinia and Sicily in a dish with a strong character: tagliatelle with squid ink, swordfish, toasted bread, pine nuts and raisins. The fresh squid ink pasta welcomes the richness of the swordfish, enriched by the Sicilian tradition of toasted bread, which gives a slightly smoky flavour. Pine nuts and raisins create a unique contrast between sweetness and crunchiness, reflecting Mediterranean influences.
Cheese culurgiones with Parmesan chips are a symbol of Sardinia revisited with elegance. Culurgiones, a typical stuffed pasta from the island, enclose a heart of cheese with an enveloping flavour. Their softness is enriched by the crunchiness of the Parmesan chips, which give the dish a refined balance between tradition and innovation.
We finish on a high note with white chocolate bavarois with meringue, candied lemon and coffee glaze, a dessert that seduces with harmonious contrasts. The white chocolate bavarois offers a creamy sweetness, lightened by the citrus freshness of candied lemon. The meringue adds crunchiness, while the coffee glaze closes with an aromatic and decisive finish.
The wine list, with a wide selection of local, national and international labels, completes an experience designed for a cosmopolitan audience: from guests arriving by land to those arriving directly from the sea, docking at the club's private pier.
The choice to serve San Benedetto Millennium Water is no coincidence: a water with a low nitrate content, which flows from a thousand-year-old aquifer and stands out for its lightness, capable of discreetly and elegantly accompanying the bold flavours of the Oasi Beach Club's cuisine.
The glass format perfectly reflects the restaurant's aesthetic, harmonising with the exclusive atmosphere of Punta Marana and completing the dining experience with an extra touch of style.
Our experience here at the Oasi Beach Club was a journey of taste and hospitality, in a place where the sea is the backdrop and catering is a passion. People come here to relax, eat surrounded by the sea and embraced by the salty breeze, with the romantic atmosphere of a table set on the sand. They leave with memories of a moment that smells of Sardinia, sunshine and authentic beauty.
Oasi Beach Club, Golfo Aranci (SS)
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