When it comes to traditional Sardinian dining Su Gologone is undoubtedly the most lauded restaurant with its typical flat bread pane carasau, milk, cheeses, roasted meat, sausages and honey. The agriculture has always played a major role in the Sardinian economy and until the sixties and seventies when tourists started to invade the big island’s coasts people where mostly living on the countryside.

You will have to drive at least 30 minutes from the coast before you arrive at Su Gologone that is a four star hotel, an art centre and congress centre as well. Near the spring of Gologone at the foot of the Supramonte Mountains among Cannonau’s vineyards, almond trees and olive groves you will find several low buildings designed in a traditional Sardinian style that is the Su Gologone. 45 years ago Pasqua Salis Palimodde and her husband (deceased a few years ago) started to build on what is today the very popular Su Gologone. Still today Pasqua Salis Palimodde is the Head Chef and she is now 73 years old and owns the business together with her daughter Giovanna Palimodde and her husband.

Everything is gross including the dishes so choose carefully and do it on an empty stomach before you proceed with the home-made ravioli with fresh cheese and tomato sauce as starter, after that a spelt soup and as main roast pork with some rolled aubergines with fresh cheese. Have some roast cheese with honey and sevada with honey by the end of your dinner and you will have difficulties walking due to your swollen stomach after all heavy food. It is traditional and that is not the same as healthy or light.

You have to drive slowly on small narrow roads before you enter Su Gologone unless you are not staying at their hotel and the trip there just for a meal is not worth it. The food is often overcooked, tasteless pasta dishes that float around in water, an uneven cooking with both hot and cold ingredients on your plate when everything is supposed to be hot and randomly chopped meat that can consist of both bone and loads of fat covered by a tasteless sauce. No, most of the food at Su Gologone simply does not taste good.

Written by Andy