A Pasturella

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