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STAY
Hotel Bue Marino
in Cala Gonone is
a convenient base
for a boat trip in the
Gulf of Orosei. Most
of its rooms (and
the rooftop Jacuzzi)
overlook the harbor
and town beach.
(Rooms from $67;
hotelbuemarino.it)
eat
Hyper-fresh seafood
is the specialty at
Ristorante Da
Barbara (facebook
.com/ristoranteda
barbara) in Solanas.
The spaghetti with
clams and bottarga
is delicious with a
glass of Nuragus (a
Sardinian grape).
swim
In San Teodoro,
enjoy a post-lunch
dip at Spiaggia La
Cinta, with its tufts
of soft white sand,
dramatic backdrop
of Tavolara Island,
and flocks of pink
flamingos (find
them in the lagoon
behind the beach).
SARDINIA
Rena Majore della
Nurra beach, a
secluded area on the north-
west coast of Sardinia
The Costa Brava in Spain,
about 30 minutes south of
the border with France, is
rugged and beautiful,
where the Pyrenees fall
into the Mediterranean—
mountains and rocks
touching clear blue water.
This is where my husband,
Félix, was born and
where most of his family
is located. It feels like
home to us. Santallúcia
restaurant is right by the
beach in the town of
Roses. You can swim in the
Mediterranean Sea and
then, when you’ve soaked
up all the sun you can
handle, walk onto the
restaurant’s patio, sit
down in your bathing suit,
and order fideuà: a paella-
style dish made with
noodles. I remember we
were celebrating my
mother-in-law’s birthday
right at the end of summer
the first time I experienced
fideuà. With langoustines,
mussels, and cuttlefish
scattered over the top, it
tasted like the ocean and
was perfect with a bottle
of crisp white wine. I like to
eat it with aioli and a crusty
baguette while looking out
at one of the most beauti-
ful beach coves in the
world. It is pure heaven.
—Katie Button, chef-
owner, Cúrate, Asheville,
North Carolina, as told to
Nina Friend
COMING UP ROSES ON
SPAIN
,
S COSTA BRAVA
A FIDEUÀ FIND For clear waters and
easy access to Santallúcia restaurant
and its fine fideuà (santallucia.com), park
your towel on the warm sands of Platja de
l’Almadrava beach in Roses, Spain.
Smoky Fideuà
with Shellfish and
Garlic Aioli
P. 1 1 6
FOOD PHOTOGRAPHY: JENNIFER CAUSEY; FOOD STYLING: TORIE COX; PROP STYLING: HEATHER CHADDUCK HILLEGAS
