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- A Casa Niulinca
Restaurant in Calacuccia A Casa Niulinca - Farmhouse charcuterie
Restaurant Calacuccia - Traditional cuisine and farmhouse charcuterie
Promoting local produce
Originally from the Niolu region, Jean-Joseph Acquaviva has been raising pigs and producing artisanal charcuterie since 1989. This activity evolved with the creation in 1995 of a small Corsican snack bar offering crêpes made with chestnut flour, then, in 2000, towards a full-fledged restaurant, faithful to the values of quality, conviviality and local roots.
Assisted by a Michelin-starred chef for a few seasons, his son Jean Pierre took over the stoves and carried on the tradition. His nephew Jean-André soon joined the team, followed by his parents Barbara, who works in the kitchen, and Jean-Pierre.
In 2025, the two cousins joined forces and recruited Patrick Houpert, originally from Alsace, to work in the kitchen.
Access & capacity
A Casa Niulinca is located at the entrance to the village of Calacuccia, just before the dam, on the left after the pharmacy. Easy to reach, it's ideally located for hikers on the Mare a Mare trail.
The restaurant can accommodate up to 120 guests, with two interior rooms, a bar and a large outdoor terrace.
Opening times
- In season (approx. April 15 to November 2): open for lunch and dinner (closed on Wednesdays).
- Off-season (November 28 to March 31): lunch and dinner from Friday evening to Sunday evening.
2025 restaurant menu - Traditional Corsican cuisine
Starters Warm goat's cheese salad 16€ Gizzard salad 16€ Monte Cintu salad 17€ Prisuttu board 19€ Charcuterie and prisuttu board 19€ Dishes Brocciu omelette 18€ Corsican tomme tartar (200g) 23€ Soissons beans Corsican style 19€ Veal stufatu with olives 18€ Grilled rib steak 27€ Homemade Corsican hamburger 16€ Duck breast with honey/thyme sauce 24€ Corsican-style tripe 18€ Kebab platter 16€ Linguine of the day 16€ Sauces: Two peppers / Roquefort / Mushrooms 2€ Desserts Flan with chestnut flour 8€ Sweet chestnut cake Chocolate fondant Panna Cotta Tiramicorsu Crème brûlée Fiadone Cheese platter 9€ Gourmet coffee 10€ Ice cream: Vanilla, pistachio, strawberry, mango, rum raisin, chocolate, praline, lemon, salted butter caramel 2.50€ / scoop Red wines Castellu di Baricci 39€ Saparale 30€ Saparale Cuvée Casteddu 39€ Clos d'Alzetu (50cl / 75cl) 19€ / 29€ Clos d'Alzetu Prestige 39€ Canarelli Petit Clos 30€ Alzipratu Fiumeseccu 29€ Alzipratu Pumonte 35€ Clos Culombu 29€ Toraccia 32€ Capitoro 32€ Fiumicicoli 29€ Peraldi 32€ Orenga de Gaffori 50cl 19€ White wines Alzetu Prestige 35€ Clos Culombu 29€ Clos Landry 29€ Alzipratu Fiumeseccu 29€ Alzipratu Pumonte 35€ Renucci (Vignola) 39€ Balla 22€ Rosé wines Saparale 29€ Clos Landry 29€ Fiumicicoli (50cl / 75cl) 19€ / 29€ Clos Culombu 29€
The restaurant's menu varies with the season, featuring Niolu specialties such as veal stufatu with olives, brocciu omelette, white beans and figatellu, and a platter of home-made charcuterie.
The daily suggestions are also open to flavors from elsewhere.
Farmhouse charcuterie
| Farmhouse charcuterie |
|---|
| Figatellu |
| Sausage, Lonzu, Coppa |
| Prisuttu Ham, 8 to 9 months |
| Prisuttu Ham, 12 months or more |
Sausage, lonzu, coppa, prisuttu, head cheese, figatellu (November 15 to March 15) are served in the restaurant. Matured for up to 12 months.
Charcuterie is available all year round at the Calacuccia restaurant and at the A Sporta store in Corte, or by mail order.
FAQ - Frequently Asked Questions
The restaurant is open 7/7 for lunch and dinner in summer, only at weekends in the off-season, with two annual closures: one in October and the second in April.
Half of the menu is devoted to traditional cuisine, with specialties such as Stufatu de veau (Corsican veal sauté), omelette au brocciu, planche de charcuterie maison, chestnut flour desserts and fiadone.
Yes, in the restaurant store or by mail order all year round. Also available in Corte at A Sporta.
Yes. Up to 48 people outdoors and 40 indoors. Reservations recommended.
