A Casaluna

A lunch or dinner formula allowing you to choose two dishes. Ideal for a quick discovery of the chef's cuisine.

The complete classic three-course menu. Allows you to appreciate the balance of the meal designed by the chef.

A tasting menu enhanced with a selection of tapas as an aperitif. Perfect for taking the time to savor.

The most complete gastronomic experience, including tapas and a chocolate finish. An exhaustive culinary journey.

Crispy bread made with Corsican chestnut flour. Flaky texture and slightly sweet, nutty taste.

Assortment of Mediterranean spreads including a cold tapenade, an olive oil preparation, and sea urchin tarama. Intense and iodized flavors.

Fresh marinated sardines served with sweet red peppers. A cold starter with classic Mediterranean flavors.

Corsican country pâté served warm on crispy bread with grated sheep's cheese. Rustic and rich in flavor.

Light leek mousse flavored with Corsican charcuterie (Lonzu and Panzetta). A mix of creamy and crispy textures.

Thin slices of cured Corsican pork fillet served with sheep's cheese. A traditional, savory, and flavorful charcuterie plate.

Cured and salted mullet roe, served with a runny soft-boiled egg. Very iodized flavor and unique texture.

Small squid served with melting aubergines and basil. A warm and fragrant surf-and-turf dish.

Creamy chestnut soup with foie gras and cheese. Sweet, creamy, and comforting.

Traditional rock fish soup, spiced and served with garlic sauce and toasted bread. Intense and marine.

Minced raw beef seasoned with Corsican olive oil and Cap Corse aperitif wine. Fresh, tender, and aromatic.

Gratinated stuffed pasta baked in the oven, served with tomato in various textures. A comforting and familiar dish.

Grilled mackerel fillets accompanied by a local lemon sauce. Oily fish with firm flesh, balanced by acidity.

Slow-cooked veal ragout with olives. Tender meat in a rich and flavorful sauce.

Grilled beef steak served with an autumnal garnish of chestnuts and onions. Juicy and tender red meat.

Sea bream fillet with a crust of dried fish roe, served with a wine sauce. Delicate white fish with a salty note.

Whole roasted sea bass served with cooked fennel. White, tender, and anise-flavored flesh.

An artistic presentation of Corsican cheeses, designed for sharing. Varied flavors ranging from mild to full-bodied.

Selection of desserts highlighting local ingredients such as citrus fruits, chestnuts, and Corsican biscuits.

A special creation around chocolate and truffle or exceptional products. Rich, intense, and luxurious.

Patrimonio appellation red wine. Dark color, nose of black fruits and spices, structured palate.

Renowned Corsican red wine. Complex aromas of maquis and red fruits, elegant tannins.

A balanced and generous Patrimonio red. Notes of ripe fruits and sweet spices.

Ajaccio red wine, mainly based on Sciaccarellu. Fruity, peppery, and elegant.

Sartène red with a strong character. Notes of earth, leather, and red berries.

Typical red wine from southern Corsica. Supple, fruity, and slightly spicy.

Porto-Vecchio red, certified organic. Red fruit aromas, round palate, and fine tannins.

Well-structured Ajaccio wine. Complex nose and full-bodied palate.

Calvi red, fresh and digestible. Notes of crunchy red fruits.

Prestige cuvée from Calvi, aged in barrels. Richer, oakier, and more complex.

Rare Cap Corse wine from old vines. Intense, mineral, and marine.

Patrimonio white wine. Floral and fruity nose, fresh and mineral palate.

Pale rosé from Sartène. Light, crisp, and aromatic, perfect for summer.

Patrimonio wine available in white or rosé. The white is floral, the rosé is fruity and dry.

Ajaccio wine in white or rosé. The white is fine and citrusy, the rosé is pale and delicate.

Patrimonio wine in white or rosé. Balanced and expressive, representative of the terroir.

Exceptional high-altitude white wine. Very great complexity, mineral and long on the palate.

High-end white cuvée. Rich, creamy with notes of white flowers and honey.

Red wine by the glass or carafe from the Niellucciu grape. Tannic character and red fruits.

Rosé wine by the glass or carafe from the Sciaccarellu grape. Fine, peppery, and very pale.

White wine by the glass or carafe from the Vermentinu grape. Floral and fresh.

Champagne from a great house. Fine bubbles, complex and elegant.

Traditional Corsican aperitif based on quinquina. Both bitter and sweet.

Refreshing anise liqueur served with fresh water.

Aperitif cocktail based on white wine and fruit liqueur.

Local Corsican beer. La Pietra is amber with chestnut, Colomba is white with maquis herbs.

Very aromatic sweet natural wine. Notes of fresh grape, honey, and flowers.

Corsican cola-flavored soda. Sweet and fizzy.

Various fruit juices.

Natural sparkling mineral water from Castagniccia. Fine and digestible bubbles.

Still spring water from Corsica. Light and pure.

Artisanal Corsican fruit liqueur (myrtle, citron, chestnut...). Sweet and fragrant at the end of the meal.

Whisky distilled and aged in Corsica. Unique notes due to the climate and local barrels.

Classic espresso.

Coffee lengthened with a little hot milk or cream.

Hot drink based on fresh garden herbs or tea. Soothing and digestive.