A Flatta

This large farm in a somewhat remote and picturesque food-producing valley of Balagne is home to olive groves and a vegetable garden and also raises cattle. The owner, a fiery character, pulls out all the stops to make guests feel welcome in this simple, rustic restaurant, whose vibe is poised between a sheepfold and an open-air tavern. She puts all the farm's produce to good use: traditional Corsican cuisine is served here, packed in gutsy flavours (cabbage stuffed with veal; quenelles of brocciu and poached Swiss chard in tomato sauce; stufatu of veal with olives and roast polenta). The menu

This former sheepfold, a family business for 15 years, is perfectly in tune with its authentic, welcoming village. Corsican produce takes pride of place from the veg and herbs fresh from the garden to the grilled or spit roast suckling pork and tender lamb (wood fired cooking is the house specialty). Savour textbook perfect, generous fare on the refreshingly shaded terrace.

La Table is part of La Villa, whose luxurious decor fades in front of the jaw-dropping view of the bay, citadel and mountains. The focus is on premium regional produce which is married with Italian-inspired recipes: Milanese veal cutlet, carpaccio of marinated Corsican veal “al Limone”, a new take on parmigiana, etc. Everything is served alfresco on the incredible panoramic terrace. Simpler (but equally delicious) lunch menu.

In the Reginu valley, next to the golf course, this pretty little restaurant housed in a converted mill enjoys a bucolic setting and outdoor café garden vibe. The delicious menu is the culmination of the finest ingredients of the Balagne region (local fish, organic vegetables). The prawn arancini, cold bisque and snow peas is a particularly fond memory. A warm welcome and a really charming setting, far from all the hustle and bustle: a firm favourite.