Christmas is a big hit, but it's New Year's Eve that makes the difference. The 2025-2026 holidays are proving to be a great year for Sardinian agritourism, which closes the year with extremely high occupancy rates and peaks of full occupancy between December 31st and January 1st.
A now structural trend that is not just a simple gastronomic choice : it speaks to the rural economy, experiential tourism and added value of the countryside.
Island accommodations, from north to south, are enjoying significant numbers, with early bookings and demand exceeding supply, especially on peak nights. Christmas is also doing well, increasingly divided between family dining and agritourism, but New Year's Eve is driving the numbers.
"Today, agritourism doesn't just sell lunch or dinner, but a complete experience," explains Maria Gina Ledda, coordinator of Terranostra Campagna Amica – Coldiretti Sardegna. "Food remains central, with traditional recipes and local produce, but innovation is growing thanks to the work of Agrichefs, who reinterpret classic dishes for an increasingly discerning and curious tourism audience."
Clear signals from the territory.
In Northern Sardinia, at the Su Recreu farmhouse in Ittiri, Christmas lunch is already fully booked, and New Year's Eve and January 1st are nearing sellout.
"It's confirmation of a winning model: modern facilities, immersed in nature and capable of attracting an ever-growing audience," emphasizes Antonio Demontis, owner and president of Terranostra Nord Sardegna.
In Ogliastra, in Villagrande Strisaili, the Murtarba farmhouse has seen both rooms and restaurants fully booked for New Year's Eve, with very high numbers expected for Epiphany as well.
The trend is also positive in Oristano, where the Archelao farmhouse has seen growth compared to previous years and is almost fully booked for the night of December 31st, with excellent results also for New Year's Day.
In the Northwest, the Sa Mandra farmhouse continues to enjoy a favorable climate, also driven by its collateral activities: demand is growing for its "Pecorino tour," a journey through production and tasting that generates added value and extends guests' stays.
It's not just Sardinians who choose agritourism, but also Italian and foreign tourists, attracted by the multifaceted offerings: nature, culture, family stories, and authentic cuisine.
A sector that, during the holidays, demonstrates its ability to deseasonalize, increase revenues, and strengthen the link between tourism and agriculture.