Apartment Near the Sea, Borgo-plage

In an elegant, vaulted interior, chef Quentin Sanchez sings a heartfelt ode to produce. Organic veg, farm-reared veal, local fish and olive oil: meticulous sourcing that also features a handful of cherry-picked ingredients from outside the island, like anchovies from Cantabria, Jersey beef and Breton lobster. The focus is on substance over showmanship, underscored by spot-on technique and seasoning, crisp plating and bold, forthright flavours.

Bang on Roya Beach with a matchless view of the bay of Saint Florent, this hotel-restaurant rolls out a huge terrace lined in gardens that stretches down to the seafront. At the helm are César and Fanny Combe whose globetrotting careers took them to luxury hotels in Polynesia and Vietnam. This cosmopolitan background adds a subtle edge to a modern Mediterranean score rich in vibrant, colourful flavours and dotted with exotic notes, illustrated by Tahitian-style tuna or the ginger, coconut or bok choy ingredients that jazz up some of the dishes. An idyllic setting against a backdrop of waves ge

Picture a red façade preceded by a delightful patio shaded by a mulberry tree. On a street corner of Saint Florent, this eatery aims for a friendly village restaurant vibe and serves Mediterranean and Corsican cuisine (carpaccio of langoustines, olive oil and dried caviar, tartare of red tuna or grilled squid with chorizo), without forgetting a few more exotic Asian notes (yuzu-flavoured gyoza or crunchy king prawns, nori and wasabi). Simpler lunchtime menu and a highly tempting wine list add the final touch to this inviting portrait.

Chef Yann Le Scavarec, who hails from Morbihan, is at the helm of this restaurant, which boasts an ideal location on the Saint-Florent harbour front. His well-crafted contemporary cooking showcases local produce, eg lamb and veal from Oletta, fish sourced directly from a local fisherman, barbecued crayfish. Try the bluefin tuna, puffed rice crust, served as a tartare with nori, miso-cooked aubergine and a sesame and lime condiment. The elegant modern interior reflects the philosophy behind the food.

This well-known Cap Corse establishment stands on the pretty port of Erbalunga. Fish soup, tigerstripe veal, suckling pig, barbecued fish: the quintessence of Corsican food. The culinary tapestry relies heavily on classical bases, albeit tinged with the odd, unexpected note, such as barbecued capon, melt-in-the-mouth artichokes, fresh basil and a smoky gravy. The setting is idyllic with a few tables on a small balcony and a large harbourside terrace.