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.
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
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