Gites San Austinu

After many years as a MICHELIN-starred chef in his restaurant near Poitiers, Richard Toix has found in the heights of Porticcio an ideal setting for his delicate, flavoursome cuisine. With a sure hand and impeccable taste, he delivers cosmopolitan cuisine, blending influences from Corsica and the French mainland, as well as from stints in Asia, which have nourished his imagination and his palette. His cuisine is particularly attuned to flavours, a case in point being the apricot, tomato, anchovy starter, or the delicious dessert of honey and Brocciu cheese, an ode to the "Island of Beauty". Th

Murtoli defies classification in the usual tourist terms. Poised between the sea and the hills, this huge property accommodates overnight guests in the height of rural luxury in converted sheepfolds or villas with private swimming pools – here, modernity meets the charm of traditional Corsican architecture. Whether you opt for the short à la carte menu or the tasting menu, the food is a splendid tribute to the finest Corsican produce, most of which – vegetables, cheeses, eggs, honey, veal, lamb and olive oil – comes from the estate. Traditional country fare is given a subtle modern spin and ca

Could this pink-rendered villa, decked in flowers and overlooking the gulf, have found the secret of authentic Corsican food? Whatever the case, you can be certain that you will sample wholehearted, full-bodied dishes made with first-class ingredients in keeping with time-honoured culinary traditions: nothing goes to waste from pig’s trotters to tails, the meat is slowly spit-roasted on the open fire or the lady of the house hovering nearby to check you finish your plate. Beverages included in the menu. Highly recommended.

Here in Porto Vecchio, everything revolves around the sea. The ancient Genoese city fought off the onslaught of barbarian invasions and is a symbol of pride for Corsicans. Another source of pride is this restaurant: a mecca for lovers of seafood. Don't be distracted by the enchanting view of the bay, nor by the location of this superb hotel – it is on the plate that the most remarkable things happen! Chef Fabio Bragagnolo's cooking is inspired by both Corsica and Italy, as can be seen in his John Dory confit in olive oil with red lentils, burrata and tomato water emulsion. Masterful from start

This farm-inn, the quintessence of rural charm, specialises in hearty, wholesome dishes that pay tribute to regional traditions through a set menu and top-notch produce. The Corsican cured meats are made from pigs raised on the family farm and the roasted caramelised lamb is exquisite, while the iconic stuffed seabream pays a highly fitting tribute to Corsica’s culinary heritage. Take a seat in the shade of the arbour and admire the knockout view over the mountains and the estate’s vegetable garden.

Welcome to "bygone days" (tempi fà), in this grocer's-cum-bistro run by a passionate man who selects the island's finest ingredients! You enter via the shop, reminiscent of an actual village market (cold cuts, cheeses, myrtle liqueur etc). You'll enjoy tucking into the tender, flavoursome Abbatucci veal chop with a jus flavoured with herbs from the maquis... and a fine wine from the island!

Chez Parenti has been around since 1935, its kitchens successively manned by generation after generation of the same family! Those who love seafood are in for a treat – lobster and langoustines sold by weight, fish caught in the bay – but, to cater to all palates, there is also a small selection of Corsican meats, as well as an array of wonderful local cheeses. The cooking is technically on point and the dishes are nicely put together. Enjoy your meal in the comfort of the large shaded terrace that faces the Gulf of Valinco and the boats at anchor.