Bal Harbour – San Teodoro

The project moved to Bal Harbour on Sardinia’s eastern coast at San Teodoro, overlooking La Cinta beach. Executive Chef Claudio De Giorgio’s menu brought together Sardinian cooking, fusion cuisine and Brazilian churrascaria traditions.

The programme ranged from poolside sushi, seafood crudités and sashimi to culurgiones with pecorino, potatoes, mint and bottarga, Sardinian fregula, and tagliatelle with prawns, courgette flowers and asparagus. It concluded with sparkling-wine interpretations of Bellini and Spritz. The organic pairing was linked to grapes cultivated in harmony with nature, tradition and environmental sustainability.