The five-star eco-retreat reopened on 1st May, with an approach that weaves together agriculture and well-being, deeply rooted in the local landscape.
Set on a private hill midway between Arzachena and Porto Cervo, Cascioni welcomes its guests sustainably, in harmony with the rhythms of the land it occupies. Spread across 18 hectares, the agricultural estate encompasses 3,000 olive trees, a vineyard, beehives, a vegetable garden, herb garden and a small farm, and the ingredients used in the kitchen and spa wellness treatments are sourced from the land itself.
Cascioni practices organic farming, the pool water is filtered and reused for the gardens and vegetable plots, eco-friendly detergents are used, careful consumption management is shared with guests, internal mobility by bicycle and electric microcar is encouraged, and photovoltaic systems cover part of the retreat’s energy needs.
The same logic is reflected in the botanical curation of the gardens: Mediterranean and related species, collected in a true botanical encyclopaedia, have been selected to reduce water requirements and promote biodiversity. These measures have earned Cascioni Ecolabel certification, the European Union’s official label that recognises reduced environmental impact.
This philosophy extends naturally to Ulìa restaurant, where chef Salvatore Camedda presents pared-back cuisine built around ingredients from the estate and small local producers.
At the Mediterranea Spa, treatments and rituals use olive oil, honey and medicinal herbs gathered on the property. In addition to a sauna, Turkish bath, sensory showers and heated pool, the wellness offering at Cascioni also includes the forest spa, a green space where the connection to nature is immediate and treatments are based on plants that guests collect themselves in the nearby botanical garden.
The same approach is found in the retreat’s programme of experiences, which invites guests to participate in the working life of the estate, from fruit picking in the gardens to activities centred around olive oil. Guests can harvest local varieties of olives, including Pizz’e carroga, Tonda di Cagliari, Bosana and Nocellara Etnea, or take part in traditional Gallura cooking classes and tastings of honey, cheese and excellent local wines.
Cascioni shares its boundaries with the Saloni pond, a natural oasis spanning around 30 hectares where heather, myrtle, rock rose, helichrysum and wild lavender form part of an ecosystem of immense environmental value. Home to over 180 species of birds, including the red heron, marsh harrier and western swamphen, the reserve can be explored through activities such as kayaking and birdwatching.
The retreat’s 19 rooms and suites, almost all with garden and private pool, and the new Cascioni Country Villa reflect the same vision. These are private spaces respectful of the balance between comfort and the environment, where materials and architecture fit into the landscape through the use of natural elements such as wood, local stone and textiles, and craftsmanship linked to the island’s traditions.
This philosophy of hospitality continues even after the stay, offering ideas and practices based on the use of natural ingredients in everyday life, through simple gestures relating to our food, body care and a more considered awareness of the world around us.
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