
| Month | Sea Surface Temp | Air Temp | Thermal Category |
|---|---|---|---|
| January | 14.4°C | 20°C | Crisp & Bracing |
| February | 13.8°C | 21°C | Crisp & Bracing |
| March | 14.0°C | 23°C | Crisp & Bracing |
| April | 15.2°C | 26°C | Crisp & Bracing |
| May | 17.9°C | 29°C | Crisp & Bracing |
| June | 21.6°C | 32°C | Refreshing |
| July | 24.8°C | 34°C | Ideal Swimming |
| August | 26.1°C | 34°C | Warm Bathwater |
| September | 24.5°C | 32°C | Ideal Swimming |
| October | 21.8°C | 29°C | Refreshing |
| November | 18.8°C | 25°C | Crisp & Bracing |
| December | 16.1°C | 22°C | Crisp & Bracing |
Send today's water temperature, wind shelter, and beach access straight into your chat.
Official European Environment Agency (EEA) water monitoring verifies recreational cleanliness, sewage absence, and safety standards across all 31 member and partner coastal nations.
Pale sand and clear water beneath gaping limestone caves, the best-known cove on the Golfo di Orosei.
Public sand quota, private lido density, and legal towel placement rights
Micro-logistics, parking payment taxonomy, and topographic shadow schedules.
EasyPark mobile app is widely supported across blue-line municipal zones.
Limestone walls cast shade over the sand 2 to 4 hours before sunset. Arrive early morning for warm swimming light.
Pebbles and dark sand become scorching hot by midday and challenging under barefoot tread.
Round trip shuttles run regularly in summer (~€25/person return). Book morning slots in July and August.
Located near Golfo di Orosei, Sardinia. Accessible via regional coastal roads (40.226°N, 9.629°E).
30-40 min drive to Emerald Coast beaches from Olbia (OLB).
The peak summer sea surface temperature at Cala Luna averages 26.1°C (79°F), based on 30-year NOAA satellite climatology.
Cala Luna is classified as a golden sand shoreline located in Golfo di Orosei, Sardinia, Italy.
Cala Luna has steeper entry or natural coastal features better suited for confident swimmers.
Free parking is available. No public restrooms directly on-site.







