A Casa di Mà

Lumio, a village of Haute-Corse, is the quintessence of light and flavour... The chef conjures up subtle, delicious fare, enhanced by creative touches and ever respectful of the fine ingredients in which the island abounds. Examples include poached langouste served with a shellfish butter, sabayon of shellfish and tomato-flavoured bisque or a 48-hour confit of goat with a Meaux mustard meat gravy, curatella and lemon paste. The contemporary interior leads onto a pretty terrace, providing the perfect foil to sample pared-back cuisine drenched in the flavours of the Mediterranean and the land of Corsica. Friendly, attentive service. Prolong the fine dining experience with a night at the hotel overlooking the Bay of Calvi.

English born chef Simon Andrews, a former Michelin star holder, fell head over heels with Corsica. He goes to the market every day to painstakingly select local ingredients, which he then meticulously crafts: red tuna, denti, seabass, brocciu, veal, etc. Some of his signature dishes are always on the menu, such as grilled squid or his medley of local fish, to the delight of regulars and tourists alike. The chef also enjoys scattering his dishes with wild marjoram (“nepita”, after which the restaurant is named). The cheerful front-of-house service is managed by Simon’s wife, Corsican born Roberta.

This farm-inn, the quintessence of rural charm, specialises in hearty, wholesome dishes that pay tribute to regional traditions through a set menu and top-notch produce. The Corsican cured meats are made from pigs raised on the family farm and the roasted caramelised lamb is exquisite, while the iconic stuffed seabream pays a highly fitting tribute to Corsica’s culinary heritage. Take a seat in the shade of the arbour and admire the knockout view over the mountains and the estate’s vegetable garden.

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.

A cosy, inviting atmosphere reigns in this restaurant that first welcomed guests in 1860 in its former life as a coaching inn. It's been a family affair since 1997, when father René Orlandazzi bought the place – today his sons have taken over the reins. Charcuterie, cheeses and honey from the valley, vegetables from the garden, simple dishes simmered for hours on the stove, tarts made with fruit from the orchard, over 200 Corsican wines... Timeless! In fine weather, you might like to take advantage of the large terrace surrounded by greenery overlooking the Prunelli.

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.