0 suppliers active60 superyacht berthsCannonau di Ogliastra reds · Culurgiones (Ogliastra stuffed pasta) · Ricotta mustia smoked ricotta
Porto di Arbatax sits halfway down Sardinia's eastern coast, in the deep natural bay of Tortolì, with 60 superyacht berths and the distinctive red porphyry rocks (Rocce Rosse) that define the entrance. The Ogliastra coast behind the port is one of the least developed yachting regions of the Mediterranean — a stretch of cliffs, hidden beaches (Cala Mariolu, Cala Goloritzé, Cala Luna) and small inland villages with food traditions distinct from the rest of the island.
The Ogliastra pantry is intensely local. Cannonau di Ogliastra reds — particularly the Cannonau-based wines of Jerzu and the Ogliastra hills, with concentration and structure that earned the area its reputation as a Sardinian "Blue Zone" for human longevity. Pecorino Sardo DOP, ricotta mustia (smoked ricotta), pane carasau, su filindeu (an almost-extinct hand-rolled pasta of Nuoro). Culurgiones are an Ogliastra signature — small ear-shaped stuffed pasta with potato, mint and pecorino. Sea urchin, octopus, sea bass and lobster from the local boats. Inland sourcing from Nuoro province: salumi, mountain honey, wild herbs.
Yachting season runs June through September. Arbatax is markedly off-grid compared to Olbia or Cagliari — provisioning works on 24 to 48 hour cycles for full runs, same-day for fresh items. Suppliers handle tender delivery to the famous Ogliastra cala anchorages.
No suppliers listed yet for Porto di Arbatax.
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