A la Chataigne

An assortment of vegetables roasted in the oven until tender and melting. Served with shavings of Corsican tome, a pressed sheep's cheese with a distinct flavor. A flavorful vegetarian starter.

A traditional octopus salad from Calvi. Tender octopus is accompanied by herbs, the sweetness of raisins, and the crunch of pine nuts for a sweet and savory balance.

A rustic terrine made from wild boar meat, typical of Corsican cuisine. It is served with herb mustard and onions gently candied in honey to soften the gamey flavor.

Thin slices of raw tuna marinated in a virgin sauce with olive oil and herbs. Accompanied by peppery arugula and toasted pine nuts. A fresh and light dish.

Half-cooked foie gras slice to preserve its creaminess. Served with a fragrant onion confit and slices of toasted walnut bread. A classic and refined starter.

A tasting plate of famous Corsican cured meats. Includes coppa (neck), lonzo (loin), dry sausage, and raw ham (prisuttu). Intense and authentic flavors.

A specialty from Bonifacio, these eggplants are stuffed with a mixture of eggplant flesh, Corsican cheese, bread, and herbs, then gratinated. A rich and melting vegetarian dish.

Pasta rolls stuffed with brousse, a fresh sheep or goat cheese, enhanced with fresh mint. A creamy, gratinated dish with Mediterranean flavors.

A traditional Corsican stew (stufatu) of marinated wild boar, slow-cooked in red wine. The meat is tender and fragrant, served with creamy polenta.

A piece of lamb cooked very slowly until tender (confit). Drizzled with a myrtle juice sauce, a typical Corsican maquis berry, and served with polenta.

Grilled fish fillet served with an original lavender-infused sauce. Accompanied by a fine purée of vitelotte (purple) potatoes. A colorful and fragrant dish.

Black pasta colored with squid ink, served with a creamy Corsican ham sauce and grilled prawns. A sophisticated surf and turf combination.

A roasted veal chop, glazed with a reduction of honey and Pietra beer (Corsican chestnut beer). Served with mashed potatoes.

A twist on the classic Caesar salad with a Corsican touch from grilled pancetta. Composed of chicken, hard-boiled egg, croutons, and green salad coated in creamy dressing.

A large platter of artisanal Corsican cured meats to share. Includes raw ham, coppa, lonzo, and sausage. Ideal for an aperitif.

A mixed board combining Corsican cured meats and cheeses. Perfect for discovering the variety of the island's local products.

A varied board featuring cured meats, a game terrine (wild boar), and cooked vegetables. A gourmet and diverse option.

Selection of Corsican sheep or goat milk cheeses, served with a sweet fig jam and walnut bread.

A moist cake made with Corsican chestnut flour. Enhanced with pieces of candied chestnuts and refreshed by a clementine sorbet.

A variation of Italian tiramisu using Nucciola (Corsican hazelnut spread) and pistachio syrup. Creamy and indulgent.

A French toast style dessert, soft and golden, served warm with a scoop of vanilla ice cream for a hot-cold contrast.

An ice cream cup featuring chestnut. Vanilla ice cream, creamy chestnut cream, pieces of candied chestnuts, and whipped cream.

A refreshing iced dessert made of lime sorbet drizzled with mint liqueur. Digestif and light.

Rich chocolate cake with a warm liquid center. Served with strawberry sorbet for freshness.

An espresso coffee accompanied by a selection of the day's petit fours (small desserts).

Corsican wine, available by the bottle.

Corsican wine from the San Micheli estate, available by the bottle.

Corsican wine from the Petra Bianca estate, available by the bottle.

Prestigious Corsican wine from the Clos Canarelli estate, available by the bottle.

Wine by the glass, selection of the moment.

Sparkling sweet wine from Cap Corse. Aromatic and fruity, ideal for starting the meal.

Aperitif based on wine flavored with Corsican fruits or plants (chestnut, myrtle, or orange).

Famous Corsican aperitif with cinchona, with bitter and herbaceous notes.

Classic French cocktail based on white wine and cassis cream.

Traditional anise aperitif, served with fresh water.

Whisky produced in Corsica by the P&M distillery. Aged in a Mediterranean climate, offering unique aromas.

Artisanal beers from Corsica. Pietra is an amber beer with chestnut, Colomba is a white beer with maquis herbs.

Signature cocktail mixing sparkling Prosecco with Corsican chestnut cream.

Corsican version of the Spritz, made with Cap Corse (quinine aperitif), Prosecco, and orange.

Classic Italian aperitif cocktail based on Aperol, Prosecco, and sparkling water. Bitter and refreshing.

Elegant cocktail based on Champagne and cassis cream.

Classic Brut Champagne, crisp and elegant.

Natural sparkling mineral water from Corsica.

Cola soda.

Various fruit juices.

Classic or decaffeinated espresso.

Selection of scented teas with the flavors of the "Island of Beauty".

Hot herbal drink.

Large black coffee or coffee with milk.

Sweet Corsican digestif. Choice of typical flavors: myrtle (berry), chestnut, citron (citrus), tangerine, or Nepita (wild mint).

Distilled strong alcohol (brandy) with Corsican flavors: myrtle, chestnut, or fig.