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Travel Blogs from Nuoro
... way out. Sunset and sunrises were nice, but the night skies were nothing like we'd seen before – absolutely magical!!!
After 36 hours – (which is pretty good going) we reached Sardinia just after sunrise and anchored at a beautiful bay surrounded by rocky headlands.
Shattered, we spent Sunday lazily.
Monday 10 August
In the morning we moved to Alghero and took up a mooring in one of the many marinas.
We were hoping to moor against ...
My flight from Dublin arrived in Alghero at 2 pm.
I went straight to the beach! I really missed the sun and the Sardinian sea!!!
I love my land and I love Alghero. Alghero is always Alghero, 'cause it has the beaches, and what beaches! And also, it has some movida at night, and nice shops, restaurant and bars...
Alghero has a soul that catches you, wherever you come ...
... place for dinner. We wanted to try porceddu which is suckling pig spit-roasted over a bed of glowing embers. He told us of a restaurant in the city called Su Cumbidu. We drove into the city again and managed to get a park with a bit of walking to do. We put our selves in the hands of the waiter and ended up with dishes that were all cultural : a bowl of local olives, a salad of eggplant,cabbage,carrot mushrooms, some sheep ...
... special folding bits hanging from them which were buried in the sand to stop them blowing away! Never seen that in NZ. I walked down to the water , a very pebbly and granite and quartz beach , a bit ******* the feet! The water was nice , just the right temperature and so clear and that amazing blue. After that we drove home to some Prosecco and my turn to cook dinner. We had the best grilled Mediteranean vegetable dish known to the Med. picture should be there! From Robyn in ...
... just a short drive away called Peshiera Pontis. We went along and weren't disappointed. We just happened to rock up at 8 pm when it opened! People were already waiting outside while the waiter/owner finished his smoke. He took our booking down and opened the doors.
On every booked table sat our starters :a salad of local octopus,mullet, celery and olives in a lemon olive oil. A chilled grilled whole mullet, another platter of cold boned fillets of mullet soused ...