Restaurant in Calacuccia A Casa Niulinca - Corsican Charcuterie U Niolu

Restaurant Calacuccia - Traditional cuisine and Niolu charcuterie

Promoting local produce

A native of the Niolu region, Jean-Joseph Acquaviva has been raising pigs and producing artisanal charcuterie since 1989. Faced with growing demand for tastings, he opened a small Corsican snack bar in 1995, offering crêpes made with chestnut flour.

Gradually, the cuisine diversified and became more refined. In 2000, A Casa Niulinca became a full-fledged restaurant, faithful to the values of quality, conviviality and local roots.

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 indoor dining rooms (35 and 30 places), a bar, a large outdoor terrace (55 places), and areas reserved for groups of up to 48 outdoors and 40 indoors.

Opening hours

The restaurant is open all year round, with two closing periods in October and April.

• In season (approx. April 15 to October 15): open 7 days a week, lunch and dinner.
• Off-season (November to March): open only on Friday and Saturday evenings.

The rest of the time, the team is dedicated to breeding and producing Corsican charcuterie.

The imprint of a Michelin-starred chef

Between 2019 and 2022, the A Casa Niulinca restaurant was enriched by the presence of Michelin-starred chef Serge Lanoix, whose daily suggestions - such as Lotte bourride, a traditional Sétoise recipe - made a lasting impression on the restaurant's menu. During the 2023 season, in order to pass on his know-how, the chef shared his experience in the kitchen, which Jean-Pierre, now in charge of the stoves alongside the family team, has kept alive.

2025 restaurant menu - Traditional Corsican cuisine

The restaurant's menu varies with the season, mainly featuring traditional dishes, but also salads and hamburgers.

Unmissable Corsican specialities

At A Casa Niulinca, the cuisine celebrates the flavors of the Niolu region with traditional Corsican home-cooked dishes. Must-tries include veal stufatu with olives,brocciu omelette, Corsican-style white beans and a board of Corsican charcuterie prepared on site.

Local ingredients and meat origins

The A Casa Niulinca restaurant favors local cuisine from its own production. The charcuterie and veal come from Jean-Joseph Acquaviva's family farm, the lamb is also Corsican, the beef comes from the European Community and the duck from south-west France. Some of the vegetables come from the kitchen garden, depending on the season.

A Casa Niulinca regularly welcomes groups (reservations recommended) and organizes theme evenings. The restaurant and store accept payment by luncheon vouchers, vacation vouchers, checks, credit cards and cash, and is equipped with a Wi-Fi Internet connection.

Charcuterie U Niolu - Acquaviva Jean-Joseph

Jean-Joseph Acquaviva is a beef and pork farmer, with calves and pigs.

Saucisson, lonzu, coppa, prisuttu, fromage de tête, figatellu (November 15 to March 15) are served in the restaurant. Matured for up to 12 months.

U Niolu charcuterie is available all year round at the Calacuccia restaurant and at the A Sporta store in Corte, or by mail order.

Store: Niolu Cheese - Honey

Other regional products on sale in the restaurant store include Corsican cheese from young Niolu shepherds, canistrelli and honey. Store opening hours are those of the restaurant.