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Established in a luxe hotel nestled betwixt land and sea, La Table elegantly embodies Reine Sammut’s bistronomic score. Her generous authentic vision highlights local produce (Abatucci veal, Centuri fish) and fresh produce from the house cottage garden. Each dish is a marvel of mouth-watering plating, exemplified by red mullet in citrus fruit with roasted artichoke or cannoli stuffed with brousse cheese and citron. A quintessential romantic setting with a view of the sea from the panoramic terrace. Swish, seamless service adds the final flourish.

A small, listed village on the Cap Corse road is home to this demure restaurant, hidden by a curtain of Virginia Creeper and tall plane trees. The chef unveils his know-how as he crafts painstakingly sourced, local and seasonal ingredients, illustrated by ultra-fresh croaker, pancetta and pork jus in a surf and turf recipe of wondrous harmony. Love at first bite.

Perched on a rocky outcrop looking out across Nonza's bay, this old stone building sits alongside the Genoese tower and commands views stretching as far as Saint-Florent. Below the Paoline tower, the terraced dining area enjoys spectacular panoramas of the sea. The chef cooks up traditional Corsican cuisine that draws on Italian influences but is firmly rooted in local Corsican produce: local fish from Centuri, lamb from a neighbouring farmer, olive oil from the village, and vegetables from the kitchen garden – in season, almost solely. An authentic restaurant that also has a reasonably priced

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.

The name Radiche, or "roots", hints at the agenda of this chef from Bastia who, after several years in mainland France, has returned home and opened this bistro on Place de l'Hôtel de Ville. In a decor that oozes unpolished charm, Corsican ingredients are prepared with panache; the forthright and generous dishes often show flashes of creative flair. A case in point is the bluefin tuna crudo in an iced prisuttu broth seasoned with bottarga, or the floating islands topped with fermented milk cream and accompanied by a tarragon sorbet.