Perched in the rugged beauty of Évisa, this Corsican gem celebrates the island’s wild, pastoral bounty through a lens of refined generosity. The menu is a tribute to the 'terroir', featuring artisanal charcuterie sourced from mountain-bred pigs, where the figatellu is expertly grilled to release its potent, smoky aroma. A signature dish of sautéed veal with green olives showcases the slow-braising technique, resulting in meat that collapses at the touch of a fork into a rich, herb-infused jus. Texture is explored through the contrast of crisp, golden-fried fritters and the velvety smoothness of local brocciu cheese. The kitchen frequently employs wood-fire cooking, imparting a rustic char to seasonal vegetables and fresh lagoon fish. Desserts often feature the earthy sweetness of chestnut flour, transformed into delicate fondants or airy mousses. Every plate is a sensory map of the maquis, balancing the salt of the sea with the fragrant intensity of wild myrtle and rosemary.