托米诺酒店

This well-known Cap Corse establishment stands on the pretty port of Erbalunga. Fish soup, tigerstripe veal, suckling pig, barbecued fish: the quintessence of Corsican food. The culinary tapestry relies heavily on classical bases, albeit tinged with the odd, unexpected note, such as barbecued capon, melt-in-the-mouth artichokes, fresh basil and a smoky gravy. The setting is idyllic with a few tables on a small balcony and a large harbourside terrace.

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