Marina di Villasimius sits on the south-east tip of Sardinia, beneath the wooded slopes of Capo Carbonara and the Punta Molentis cape, with 70 superyacht berths in one of the most protected marina basins of the south coast. The surrounding waters are part of the Capo Carbonara marine protected area — clear, shallow, with the white-sand bays of Cala Caterina, Porto Giunco and Spiaggia del Riso (the rice-grain beach) that define southern Sardinia's reputation.
The pantry is southern Sardinian. Carignano del Sulcis reds from the south-west, Nuragus and Vermentino whites, Cannonau from across the island. Pecorino Sardo DOP and Pecorino Romano from the inland Sarrabus hills. Fresh fish from local Villasimius boats and the Cagliari San Benedetto market (one hour by road). Lobster (aragosta) from the marine reserve is the prestige local catch, served alla catalana with tomato and onion. Bottarga di muggine. Sardinian specialties: malloreddus, fregula, sa burrida, porcetto, pane carasau. Specialty suppliers also handle the marine-reserve sustainability protocols that Villasimius increasingly requires.
Yachting season runs late May through September with sharp Italian-fleet peaks in late July and August. Villasimius suppliers handle same-day on fresh items and 24 to 48 hours on full provisioning, with tender delivery to yachts anchored in the Capo Carbonara bays.
No suppliers listed yet for Marina di Villasimius.
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