Head to Via Cocco for Sardinia's largest indoor food market. Browse the fish hall, sample fresh ricotta, and pick up Pane Carasau for later.

Walk into the Marina district just south of the market and look for a trattoria on Via Sardegna or Via Baylle. Order Malloreddus alla Campidanese, the classic Sardinian saffron pasta with sausage and pecorino.

Located in Piazza Arsenale inside the Castello district. See the Nuragic bronzes and the giant Giants of Mont'e Prama statues to understand Sardinia's ancient food and trade culture.

Take bus PF or Po to the 8 km beach strip. Walk the promenade near the Marina Piccola end and grab a gelato or a quick espresso at one of the seasonal kiosks.

Search for a cooking class in the Castello or Marina district that teaches how to make fresh malloreddus pasta or Seadas. Many classes include dinner with what you cook and a glass of Vernaccia di Oristano.

Arrive by 9am to beat tour groups. This UNESCO World Heritage site is the most important Nuragic complex in Sardinia. Allow 90 minutes for the guided tour of the central tower and surrounding huts.

Search for 'agriturismo pranzo' along the SS293 between Barumini and Orgosolo. Look for farm signs offering lunch service; most serve seasonal vegetables, homemade pasta, and local cheeses.

A stunning karst spring at the foot of Mount Corrasi where turquoise water emerges from the rocks. Park at the Su Gologone hotel and walk 10 minutes along the marked path to the spring pool.

Photo: Gianni Careddu, CC BY-SA 4.0

Search for 'Cantine Oliena' or 'cantina aperta al pubblico' around the Dorgali-Oliena road. Most family wineries offer tastings of Nepente di Oliena (Cannonau) for around 5-8 Euro per flight.

Search for 'agriturismo con cena' in the Supramonte area near Dorgali. Most serve fixed menus featuring roasted meats, pecorino cheese, and homemade bread. Expect around 25-30 Euro for a full multi-course meal.

Take the ARST bus from Alghero or a boat tour to Capo Caccia for Neptune's Grotto. Buy tickets in advance during autumn as stair access via Escala del Cabirol closes in rough weather.

Head to the harbor area near Via Garibaldi and look for a busy trattoria. Order fregola con arselle (Sardinian pasta with clams) or grilled mixed seafood.

Catch the number 8 bus from Alghero Stazione to La Pelosa beach at Capo Testa. The beach has a capacity cap during high season but autumn entry is easier.

Photo: Edoardo Colombo, Pexels

Walk the narrow lanes of Alghero's historic center around Piazza Civica and Via Roma. Look for stalls selling Pane Carasau (crispy flatbread) with olive oil and fried seafood cones.

Catch a ferry from Palau (departs hourly from late morning, roundtrip about 15 EUR). Walk the main strip via Via Vittorio Emanuele past colorful houses to the waterfront market stalls.

Photo: Kaio Murilo, Pexels

Head to the harbor front along Via Giuseppe Garibaldi where small trattorias serve catch of the day. Order spaghetti alle vongole or grilled octopus with a side of pane carasau.

Take the ferry back to Palau then drive or bus 20 minutes south. Stop at Spiaggia del Principe beach and walk the granite shoreline sculpted by wind and sea.

Stroll the Piazzetta and the marina promenade lined with luxury boutiques and yachts. Climb up to the Church of Stella Maris for panoramic views over the bay.

Photo: Petra Nesti, Pexels

Walk uphill from the marina toward the old square via Via degli Alabardieri for quieter family-run spots away from the high-end tourist traps. Order fregola with clams or grilled fish.

Photo: Petra Nesti, Pexels

Via degli Appia 44 in Oristano's historic center. Look for the hand-painted ceramics gallery and the demonstration workshop in the back courtyard.

Head to Corso Umberto I where several small trattorias serve lunch. Order Malloreddus alla Campidanese (Sardinian gnocchi with sausage and saffron) and ask for a glass of Vernaccia di Oristano.

Located on the coast about 15 km northwest of Oristano near the town of Putzu Idu. Take the SP58 road and follow signs; the fortress offers panoramic views of the Gulf of Oristano.

Photo: leo, Pexels

Search for 'frantoio olio d'oliva Oristano' to find small family-run mills near the countryside south of town. Most offer free tastings of their cold-pressed extra virgin olive oil and will explain the Sardinian processing methods.

Find a 'trattoria tradizionale' along Via del Duomo or near Piazza Eleonora. Order Porceddu (suckling pig roasted on a spit) served with Pane Carasau (thin crispy flatbread) and finish with Seadas (fried pastry filled with cheese and drizzled with honey).