A Fontana

Before setting up shop in San Ciprianu, Italian-born chef Sébastien Salamon clocked up stints in some top establishments (Guy Savoy, Le V). The technical brilliance and precise seasoning on display in his spider crab cappelletti, in particular, are testament to this experience. The grilled escalope of foie gras with flaky brioche and cherry tartare is a real treat. With direct links to the terroir (local fish, Bonifacio market gardens, Corsican veal), the short menu features absolutely top-notch contemporary cuisine – to be savoured in the magnificent setting of a spacious, light-filled verand

The restaurant of the Don Cesar Hotel is certainly not lacking in charm with its luxurious, refined interior and large bay windows giving onto the terrace. The meticulously prepared and flavoursome food lies at the crossroads of French and Italian cuisine, and gives seafood pride of place, but also serves a wide range of dishes based on pasta made on site!

On the Benedettu peninsula, tucked away in the vegetation by the beach, this contemporary haven is the younger sibling of Casadelmar – its "casual" beachfront version. Everything happens on the terrace looking out to the Gulf of Porto Vecchio from beneath driftwood pergolas that blend into the landscape. In this divine setting, select your dishes from a menu of refined brasserie cuisine with Italian influences: vitello tonnato, tuna crudo, fritto misto, grilled lobster, appetising pasta dishes and fresh salads. The classic desserts absolutely do the job: profiteroles, tiramisu, lemon meringue