Domaine de Murtoli

“With our vast organic vegetable garden, olive groves, bee hives, hen houses, dairy, and charcuterie atelier, ninety per cent of the food that is served at the Domaine de Murtoli is produced here. We even raise lambs and veal calves, and we compost all organic waste to be returned to the farm fields. Being Corsican, the owner knows the island – which is one of the world’s greatest pantries – and the local farmers really well. Local produce is essential to what is served at our restaurants. The menus depend on the Domaine’s freshest seasonal produce and the catch-of-the-day of small-boat fishermen who work for the estate.”

Signature dishes are decided by our own guests who make them popular. They depend on the season and the table you are going to.

“I am protecting the island I love by showing that the way forward for Corsica is quality tourism with the lightest environmental imprint possible“, says Paul Canarelli, who restored the stone farmhouses on the vast seaside estate he inherited in southern Corsica twenty-five years ago into rustic but luxurious individual accommodations and renewed the estate’s diverse agricultural activities. “My idea was to create a place that is profoundly Corsican in a setting of incredible natural beauty”.