With 11,276 inhabitants, La Maddalena is a typical harbour town with many restaurants and shops that are open even in winter.
Fascinating and impressive is the historic centre, founded in 1770, with stairs, alleys and cobbled squares which the French call "Little Paris". La Maddalena, well-kept and sun-drenched, is filled with the aroma of myrtle in every corner and the scents of the magnificent sea that surrounds it.
The cuisine of La Maddalena consists mainly of seafood, but it is linked to the traditional Gallurese cuisine. Among the most prized fish are gilthead sea bream, sea bass, tooth bream and sea bream, not forgetting the more common species such as mullet and bream; seafood also plays an important role in the cuisine, especially sea urchins and mussels, but also sea spiders, squid and octopus, prepared either in salads or fried, and of course spaghetti with bottarga (fish eggs) and arselle (clams). In La Maddalena, not only fish is eaten, but also other traditional Sardinian dishes such as Sardinian gnocchetti with tomato sauce and sausage, roast suckling pig and, to finish, desserts such as the typical desserts of Gallurese cuisine: papassini, seadas and formaggelle.
The feast of the patron saint Santa Maria Maddalena is held every July in Cala Gavetta and is famous for the rich fried fish prepared for the occasion. During the summer months there are events and festivals almost every day.
Excursions from La Maddalena Sea House to the islands and islets of the La Maddalena archipelago allow you to discover some of the most extraordinary places to eat and drink.