Sardinia Images on this page courtesy
of Forte Village Resort.
honey – there is plenty to tempt the gastronomic traveller.
“The hotels and resorts we feature in our brochures have a focus on food,” says Bella Smith, marketing manager at the tour operator Kirker Holidays. “Sardinia only represents about 5% of our total Italy holiday operation, but we’re fi nding that more and more people that are going there are looking for something different. They don’t necessarily just want a beach holiday anymore. They’re interested in different cultural angles – and food is one of those.”
One property in Kirker’s brochure that pays particular attention to gastronomy is Forte Village Resort – host to Routes Europe 2011 – which features 21 restaurants, three of which are affi liated with Michelin-starred chefs. “Food tourism is growing quickly in Sardinia,” says Lorenzo Giannuzzi, managing director at the resort. “People come here mainly because they want to enjoy the sub-tropical climate and the
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beautiful golden beaches. But they are also [becoming] more interested in trying dishes that are unique to the island. They’re starting to see it as a gastronomic destination in the same way they look at places like Tuscany.”
With an emerging culinary and adventure tourism market, an increasing number of routes being developed by airlines like Ryanair and a growing infl ux of tourists from brand new territories such as Asia (+7%), North America (+14%) and Russia (+15%) – acquired through the tourist board’s concerted marketing campaigns at international travel fairs, it is little surprise that new hotels are being developed and older ones being refurbished throughout the island of Sardinia.
The biggest brand-name property development in 2010 was the 124-bed Doubletree by Hilton in Olbia, which opened in April of that year. Those due to come online in 2011 include the boutique Canai Resort and Spa on the
tiny island of Sant’Antioco off the south-west coast.
For its part, Forte Village Resort is forging ahead with its continual renovation and expansion programme, which this year will include the building of a new villa, 12 new suites and 30 luxury rooms. “It is true that low-cost carriers are responsible for much of the tourism coming in to Sardinia,” says Giannuzzi. “But the island is still considered to be one of the most exclusive holiday destinations in the Mediterranean. That is the reason we are continually updating our resort – to provide the fi ve-star accommodation people want.
“There are strict building regulations here [preventing] the development of very large properties that will spoil the beautiful countryside. That does have an impact on how many tourists Sardinia can take,” he adds. “But that is part of the appeal of the island. It remains exclusive. It remains unspoilt. It is a destination people really dream about visiting.”
RN
29
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