A CURSITA

Traditional Corsican fritters with spinach and brocciu (fresh sheep or goat cheese), served gratinated with tomato sauce. A melting and flavorful dish.

Golden fried fritters made from leeks. Crispy on the outside and tender on the inside, perfect to start the meal.

Pie or pastry filled with a mixture of herbs (chard) and onions. A rustic specialty with vegetable flavors.

A fresh salad of ripe tomatoes accompanied by salted anchovy fillets and sweet onions. Simple and refreshing.

Tomato salad served with brocciu, a typical Corsican fresh cheese. The acidity of the tomato pairs well with the sweetness of the cheese.

Eggplant stuffed Bonifacio style (town in southern Corsica). Stuffed with cheese, breadcrumbs, and herbs, then gratinated.

Artisanal country terrine prepared according to the tradition of the Niolu region. Rich in flavor, served with bread.

Assortment of traditional Corsican cured meats (salami, coppa, lonzu). Intense and smoky flavors typical of the region.

Corsican cured ham aged for two years. Melting texture and pronounced hazelnut and maquis flavor.

Moist omelette filled with fresh brocciu cheese and flavored with fresh mint. A mix of sweet and herbaceous flavors.

Pasta rolls stuffed with a mixture of brocciu and mint, covered in sauce. A classic of Corsican family cuisine.

Lasagna prepared with a Corsican touch, often incorporating local ingredients such as brocciu or slow-cooked meats.

Linguine served with a selection of fresh seasonal vegetables. A light and vegetarian pasta dish.

Hollowed-out zucchini stuffed with a mixture of fresh brocciu cheese and mint. Tender and fragrant.

Corsican-style revisited burger with a chestnut flour blini instead of bread, filled with veal and Corsican tomme (cheese). Rustic and original flavors.

Veal stew simmered for a long time with olives. The meat is tender and the sauce is rich in Mediterranean flavors.

Stewed dish based on marinated meat cooked in Corsican red wine, often served with pasta (macaronade). Full-bodied and comforting taste.

Young oven-roasted goat, seasoned with wild Corsican maquis herbs. Tender meat with a characteristic taste.

Grilled or roasted pork ribs, flavored with aromatic Corsican herbs. Flavorful and juicy.

Creamy risotto prepared according to the chef's inspiration, likely incorporating seasonal or Corsican products.

Plate of aged cheeses from the "Island of Beauty", mixing goat and sheep milk. Flavors ranging from mild to sharp.

Mix of fresh cut fruits, served plain or with a light syrup. Light and vitamin-rich.

A variation of the traditional Corsican flan prepared with chestnut flour, giving a sweet and woody flavor.

The famous Italian dessert revisited with Corsican ingredients, such as canistrelli biscuits or a touch of local liqueur.

The emblematic dessert of Corsica. A moist cake made with fresh cheese (brocciu), lemon, and eggs. Airy and fresh texture.

Rich dessert cream topped with a layer of caramelized sugar, flavored with cedrat, a typical Corsican citrus fruit resembling a large lemon.

Fresh cheese served simply with a shot of Corsican eau-de-vie. A strong and traditional dessert.

A coffee accompanied by a selection of typically Corsican petit fours or mini-desserts.

Cup of artisanal ice creams or sorbets with island flavors. Refreshing and sweet.

A lunch menu offering a selection of Corsican dishes. Includes two main courses to choose from and a coffee.

An assortment of three Corsican specialties in tasting portions. Ideal for discovering the basic flavors of the island.

A more complete tasting menu including five varied Corsican tapas, including charcuterie, cheese, and cooked dishes.

The large assortment of Corsican tapas, offering seven different specialties for a complete overview of local cuisine.