U Castellu di A Sulana

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

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.

Bang on Roya Beach with a matchless view of the bay of Saint Florent, this hotel-restaurant rolls out a huge terrace lined in gardens that stretches down to the seafront. At the helm are César and Fanny Combe whose globetrotting careers took them to luxury hotels in Polynesia and Vietnam. This cosmopolitan background adds a subtle edge to a modern Mediterranean score rich in vibrant, colourful flavours and dotted with exotic notes, illustrated by Tahitian-style tuna or the ginger, coconut or bok choy ingredients that jazz up some of the dishes. An idyllic setting against a backdrop of waves ge

Picture a red façade preceded by a delightful patio shaded by a mulberry tree. On a street corner of Saint Florent, this eatery aims for a friendly village restaurant vibe and serves Mediterranean and Corsican cuisine (carpaccio of langoustines, olive oil and dried caviar, tartare of red tuna or grilled squid with chorizo), without forgetting a few more exotic Asian notes (yuzu-flavoured gyoza or crunchy king prawns, nori and wasabi). Simpler lunchtime menu and a highly tempting wine list add the final touch to this inviting portrait.

Chef Yann Le Scavarec, who hails from Morbihan, is at the helm of this restaurant, which boasts an ideal location on the Saint-Florent harbour front. His well-crafted contemporary cooking showcases local produce, eg lamb and veal from Oletta, fish sourced directly from a local fisherman, barbecued crayfish. Try the bluefin tuna, puffed rice crust, served as a tartare with nori, miso-cooked aubergine and a sesame and lime condiment. The elegant modern interior reflects the philosophy behind the food.

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.

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.