Tenuta Pilastru, near Arzachena, Gallura, Sardinia

Spread out across a small plateau, the recently-built stone chalets of Tenuta Pilastru overlook a converted two-storey farmhouse, a sizable swimming pool and the deserted rolling countryside beyond. Not far from a craggy, granite hilltop, the wicker chairs and sun loungers in the shady gardens are a tranquil sanctuary from the bustle of the Sardinian coast. Inside the former farmhouse, guest rooms, together with the stylish hotel reception and lounge, enclose a small courtyard. From here, you can clamber up past the restaurant to a cluster of huge granite boulders, worn into weird and wonderful shapes, filled in with small stone walls to create a series of caves.

Aragona, Via Manganella, Castelsardo, Sardinia

Boasting an enviable position on the edge of Castelsardo's historic heart, Aragona's outside terrace, surrounded by a solid stone wall and protected by a large sun shade, has a spectacular view of the Mediterranean and the green hills lining this section of the coast. The low cover charge of 1 euro a head and the price of the food belies the quality of the surroundings - the chairs are comfortable and the tables are covered with smart red cloths. The menu has a selection of large paninis (4 euros apiece) some with tantalising fillings, such as anchovies and dolcelatte cheese, plus pasta and sea food dishes (around 7 euros). The food is nothing special by Italian standards, but it is good value and tasty enough. For desert, there is some decent ice cream costing just 1 euro for a scoop in a cone. The service can be slow at peak times, giving you plenty of time to admire the view. 8/10

Pape Satan, Via Lamarmora, Santa Teresa di Gallura, Sardinia

A large pizza and pasta restaurant tucked away in a side street, Pape Satan has an indoor dining room, a courtyard with circular stone tables and a spacious garden terrace sheltered by a permanent roof. Soon after you sit down, one of the smartly-dressed waitresses will place a basket of good bread, olive oil and red-wine vinegar on your lurid green paper table cloth. Most of the respectable pizzas (8-10 euros), baked in a wood-fired oven, come with generous toppings, such as large slices of Parma ham. However, the bland strips of meat on the prosciutto pizza are not so appealing, while the sweetcorn, rocket and yellow peppers in the Chef's salad can be a little limp. As Pape Satan is listed in some guide books, many of your fellow diners are likely to be tourists. The workmanlike service, which can be a little surly, doesn't really justify leaving a tip on top of the 2 euros a head cover charge. 6/10