Restaurants In Corsica

Basil, fennel, marjoram, rosemary and thyme are hallmarks of Corsica cuisine and you’ll find their additions lending to a distinct flavour and aroma at mealtimes. The island’s varied areas each have their own specialties, using the meats and fishes most readily available.

Local cuisine

The chestnut holds a special place in Corsica and its cuisine, with sugared chestnut cake (pulenta) and fritters (fritelli a gaju frescu) being local favourites. Many dishes are also made with a soft cheese called brocciu, such as cannelloni and stuffed omelettes. Cheese lovers should also sample the local fromage Corse, a hard cheese from the central regions which rear goats and sheep, where the specialty is kid stew (cabrettu a l'istrettu).

Where to eat

The northern part of the island is known for its pork, especially in Castagniccia, famed for its chestnut-fed wild pigs. Try the lean ham prisuttu or the figatelli liver sausage. In the mountain and forest areas, you will find a lot of wild game on the menu such as hare, wild boar, woodcock, partridge and wood pigeon. The rivers here are known for eel and trout, and the coasts rake in shellfish, sea bream and red mullet. When in the east, try the oysters, while the coastal regions are known for a Corsican bouillabaisse called aziminu.

To go with your meals, be sure to try some of the island’s wines. The Sartène area is known for its Fiumicicoli and Santa Barba wines, both in rosé and red, and Cap Corse produces the full, white Patrimonio.