Hotel Cala di Volpe Introduces Brand New Restaurant, Matsuhisa Beach

Hotel Cala di Volpe Introduces Brand New Restaurant, Matsuhisa Beach

In the heart of Sardinia’s Costa Smeralda, amidst breathtaking scenery and emerald waters, the beloved Hotel Cala di Volpe introduces new, one-of-a-kind culinary experiences this summer with the launch of the brand new restaurant Matsuhisa Beach, that brings the exotic flavors of world-renowned Chef Nobu Matsuhisa by the beach of the Hotel.

Situated by the pristine beach of Hotel Cala di Volpe, Matsuhisa Beach is the preferred summer getaway for discerning travelers.  Designed by renowned architect Matteo Thun, famed for his minimal and organic design, Matsuhisa Beach is gloriously at one with the surrounding natural environment. With magnificent views over the Li Itriceddi beach and majestic sunsets, it is one of the most elegant and panoramic places in Costa Smeralda

It’s a concept that combines UMI Bar, the perfect place to unwind after a day of sunbathing or to get together with friends, and the restaurant, with its exceptional delicacies. At UMI Bar, guests will be pampered with the finest cocktails on the Costa Smeralda, served with a delicious variety of tapas. The dishes that come out of the restaurant’s kitchen are an expression of the iconic Japanese cuisine Nobu style.

An exclusive occasion to celebrate a strong connection between legendary icons that share similar values and strive equally for the fulfilment of the highest luxury experiences, the partnership between Matsuhisa and Hotel Cala di Volpe started in 2018 with a seasonal pop-up project. The following year marked the opening of ‘Matsuhisa at Cala di Volpe’ Restaurant, set in a prestigious area of the hotel with breath-taking views of the hotel’s bay, one of the most famous vistas in the Mediterranean. Designed as a destination unto itself, Hotel Cala di Volpe once again sets the scene for exceptional events and offers unique experiences to its guests.

Born in Japan, Nobu Matsuhisa traveled extensively during his career, from Peru to Argentina and Alaska and eventually settling in Los Angeles. Over the course of his working career, he developed his one-of-a-kind Nobu style cuisine and introduced the concept of a “New Style Japanese Cuisine”, incorporating elements of international delicacies. He built a culinary empire, but the root of his cuisine started by mastering the art of sushi.