Corsica France Travel Guide
Corsican cuisine blends French and Italian culinary traditions, drawing heavily off the island's farming methods, especially chestnuts and pork. The historical need for self-sufficiency in the highlands led to reliance on preserved meats and hardy crops.
Coastal areas, like Ajaccio, add fresh seafood. Food usually includes simple preparations that highlight the quality of fresh, local ingredients.
Lunch at 12:BETWEEN MIDNIGHT and 2:00 PM. Dinner from 7:00 PM to 10:00 PM, extending later in summer. Many restaurants close between services.
Always say "Bonjour" when entering and "Merci, farewell" when leaving. Service charge is included; a small additional tip for good service is appreciated.
Ordering Corsican wine with meals is common. The first meal of theday is light; lunch can be substantial (menu du jour); dinner is a relaxed, multi-course meal.
Selection of cured pork meats: Coppa, Lonzu, Prisuttu, and depending on the time of year Figatellu (liver sausage).
Widely available in restaurants, charcuteries, and Ajaccio market.
Fresh whey cheese from goat or sheep's milk, used in salty or spicy dishes (omelets, cannelloni) and desserts (fiadone).
Seasonal: November to May.
Often offered in a rich, slow-cooked stew (civiet de sanglier), flavored with red vino and maquis herbs.
Available in traditional restaurants.
Dry, crumbly biscuits in various flavors (lemon, anise, wine, chestnut flour).
Light cheesecake with Brocciu cheese, lemon zest, and sometimes eggs, traditionally crustless.
Upscale restaurants offer refined Corsican and French cuisine, often with a view of the sea. Focus on fresh, seasonal ingredients. Reservations recommended.
Numerous options in Old Town and port area. Traditional Corsican dishes, fresh seafood, French bistro favorites, and pizzas.
Bakeries, small pizzerias, local traiteurs for affordable and rapid meals. Ajaccio Market for fresh produce and ingredients.
An excellent place to find fresh local produce, artisanal cheeses, high-quality charcuterie, honey, olive oil, and other Corsican specialties.
A genuine local experience for ingredients or ready-to-eat items.
Ajaccio lacks large, dedicated modern food halls; however, the market serves as a central point for a wide selection of fresh food products.
The bazaar centralizes fresh food products effectively.
Pizzerias are common due to proximity and historical ties to Italy.
Some Chinese or Japanese restaurants, notably in central tourist areas.
A few other Countries in europe restaurants might be found in central Ajaccio.
Mainly Corsican and French cuisine dominates the dining scene.
Halal options are very limited; no dedicated halal restaurants. Inquire directly with restaurants about ingredients.
Best to inquire or self-cater.
Kosher options are very limited; no dedicated kosher restaurants. Plan to self-cater from supermarkets that may stock certified products.
Self-catering is a good option.
Carry a translation card describing your dietary restrictions in The the french tongue. This ticket clarifies your needs to the waitstaff, listing frequently occurring allergens like gluten, dairy, or nuts.
Chestnut flour, used in many traditional Corsican dishes (like pulenta and canistrelli), is naturally gluten-free. This provides some safe options for gluten-intolerant travelers.
Specific cooking classes for tourists are limited directly in Ajaccio, but private chefs or guesthouses may offer bespoke experiences.
Explore Food ToursInquire at the Tourist Office for recommendations on châtaigneraies (chestnut groves), olive oil presses, vineyards, and cheesemakers.
Various food festivals happen across Corsica, celebrating specific produce. Check local event calendars.
When dining out, look for "menu du jour" for lunch. This fixed-price meal, often with local specialties, is a better value.
Enjoy a great meal at a good price.
Carry a translation card describing your dietary restrictions in The french language. This helps restaurant staff clearly understand your needs.
Clear communication matters.
Sample the local Brocciu cheese, but remember it is seasonal, typically available from November to May. Ask your server for local specialties.
For an authentic local experience, visit the Ajaccio Market in the morning. Sample local cheeses and charcuterie, and pick up fresh loaves for a picnic.
When dining out, look for "menu du jour" for lunch. This fixed-price meal, often with local specialties, gives good value.
Engaging with local food culture extends beyond dining. Consider these opportunities:
