L'Alivi

A vegetarian starter featuring a thick slice of butternut squash roasted with sweet local honey. It is served with brocciu (Corsican ewe's milk cheese) cream, fresh fruits, and herbal pesto. Savory with sweet and citrusy notes.

A platter of traditional artisanal cured meats from the San Gavinu region of Corsica. Likely includes specialties like prisuttu (ham), coppa, and lonzu. Salty, savory, and rich in fat; best eaten with bread.

A smooth, hearty soup made from Corsican chestnuts, known for their sweetness. Garnished with a dumpling of fresh brocciu cheese and crispy cured pork shoulder (coppa). Warm, nutty, and creamy.

A fresh Italian cheese similar to mozzarella but with a soft, creamy center. Served with light basil mousse, crunchy bread croutons, and a nutty hazelnut pesto. Creamy and herbaceous.

Pasta dumplings filled with fresh Corsican cheese (brocciu) and cured ham. Served in a sauce made from Tomme (pressed cheese) and topped with crispy ham bits. Rich, cheesy, and savory.

Toasted focaccia bread topped with a spread of zucchini and mint, thin slices of Corsican ham, and cheese. A crunchy, savory appetizer with fresh garden flavors.

Sliced grilled beef steak served with mashed potatoes, arugula salad, and shavings of Corsican Tomme cheese. Dressed with pesto and salinu (hazelnut condiment). Juicy and savory.

Large pasta tubes filled with fresh Corsican cheese (brousse), pine nuts, and Swiss chard (blettes). Baked in tomato sauce. A comforting, cheesy vegetarian dish.

A generous 500g farm-raised pork chop on the bone. Served with homemade mashed potatoes and natural cooking juices. Rich, meaty, and very filling.

Tender veal rump steak cooked on a flat top grill. Accompanied by roasted zucchini and a sauce made with Cap Corse (a local aperitif wine). Tender meat with sweet wine notes.

Roasted fillet of sea bass (Mediterranean fish). Served with a light mousse of fresh Corsican cheese, crispy cornmeal polenta, and a 'sauce vierge' (olive oil, lemon, herbs). Light and flaky fish.

Very thinly sliced raw beef. Garnished with green pesto, hazelnuts, Corsican cheese, and arugula. Served with small roasted potatoes. Fresh, cool meat with savory toppings.

A soft cake made with chestnut flour. Served with organic hazelnut cream (Nuciola) and hazelnuts. Sweet, nutty, and warm.

A traditional Corsican cheesecake made with brocciu (ewe's milk cheese) and citrus zest. This version adds mint and fresh citrus. Light, airy texture with a lemony flavor.

A selection of aged cheeses from Corsica, likely sheep or goat milk varieties. Served with sweet fig jam to balance the strong cheese flavors.

Classic Italian layered dessert with mascarpone cream, cocoa, and ladyfingers soaked in organic coffee. Creamy and rich.

A dessert twist on French toast using focaccia bread. Served with caramel, hazelnut ice cream, and crushed hazelnuts. Sweet, warm, and crispy.

An espresso served with a selection of small dessert samples (mignardises). Perfect for trying multiple sweets in small portions.

House wine served in a 50cl carafe.

House wine served by the glass (12.5cl).

A serving of whisky (4cl).

Traditional Corsican liqueur made from red myrtle berries. Sweet and herbal.

Traditional Corsican liqueur made from white myrtle berries or flowers. Fragrant and sweet.

Sweet liqueur made from chestnuts, a staple of Corsican cuisine. Nutty and rich.

Liqueur made from citron (cedrat), a citrus fruit similar to a large lemon. Sweet and citrusy.

Corsican style lemon liqueur.

Choice of Amaretto (almond liqueur) or Get 27 (mint liqueur).

Strong Corsican eau-de-vie (brandy) flavored with myrtle.

Strong Corsican eau-de-vie (brandy) flavored with citron.

Still mineral water from the St Georges spring in Corsica.

Naturally sparkling mineral water from the Orezza spring in Corsica.

Organic tea selection (green, black, or herbal infusion).

Organic espresso or decaf coffee.