2. Activities
3. Dining
4. Restaurant
5. San Larenzu

Six guest rooms with Jacuzzi, and a restaurant that will delight you with dishes cooked with Corsican meat (cabri, lamb, veal, wild pork) and charcuterie from their pig farm in this Alta Rocca village, 1h25 from Ajaccio and Porto-Vecchio.

Traditional Corsican cuisine - Charcuterie San Larenzu

Opened in 2018, the San Larenzu restaurant has quickly become a must-visit address in the Alta Rocca. Its authentic Corsican cuisine and traditional Corsican charcuterie are sure to keep you coming back for more.

Through their restaurant, Laurent and Antoinette offer traditional cuisine inspired by family recipes aspiring to let you discover the fruits of their labor and the terroir, in a warm and friendly setting.

Family recipes

The menu features a variety of simmered dishes such as cabri, lamb, wild pork daube, veal sauté, as well as veal tongue and tripe inherited from Laurent's mother, all of which make up the culinary richness of San Larenzu.

Local production

Laurent and Antoinette have their own pig farm, as well as a few cattle, goats and chickens. The meat and cured meats come from Laurent's own production: he raises around 200 pigs and 58 cattle, plus a few goats, his primary vocation. Cheese, honey and chestnuts are also supplied by local producers, as are lamb, goat and Corsican veal.

Open from April to the end of October

The B&B and restaurant are open from Easter to All Saints' Day, 7 days a week, with lunch and dinner service.

Restaurant menu

Production San Larenzu

The daily suggestions feature Laurent's own production. Impossible to miss the San Larenzu charcuterie: pork terrines, slices of coppa, lonzu, sausage, prisuttu, then the ball of flavors continues with dishes that have simmered for a long time: daube de porc en sauce aux châtaignes du village, haricots au figatellu et saucisse, cochon de lait en sauce, rôti de porc et son gratin de pommes de terre, tripettes de veau maison, viande grillée au feu de bois (hors été), a menu that evolves according to seasonality, with homemade desserts (tiramisu café/spéculos/chocolat, mousse, baba, flan à la châtaigne).

Signature dishes

• Wild pork stew
• Corsican-style veal tripe
• Veal sauté with olives
• Corsican soup
• Home-made charcuterie platter

Garden vegetables and fresh eggs

The family-run restaurant cooks garden produce: leeks, chard, onions, parsley, celery, zucchinis, potatoes and home fries, strawberries and other fresh fruit and vegetables.

Passionate about their work, Laurent and Antoinette have a henhouse above their home with around 30 hens, ensuring fresh eggs every day.

Charcuterie, salads

Meats - Simmered dishes

Desserts

Videos - Restaurant and Rental San Larenzu

The 6 San Larenzu guest rooms in Aullène

The six Gîte de France guest rooms have been in existence since 2001 and face the restaurant. Recommended by the Michelin Guide, Le Petit Futé, Lonely Planet and awarded the tripadvisor prize for excellence, these 5 double rooms and one triple room are available to rent from April to October.

All have en-suite bathrooms, TV and internet access, and are double-glazed. The thick walls of this old building ensure constant coolness in summer.

Room prices

Rates are the same all year round: 95 euros per night for two people, including breakfast.

Jacuzzi with village view

Room guests can enjoy a Jacuzzi in a mini chalet on the heights of the property, with a breathtaking view of the entire village and mountains.

Private parking and motorcycle shelter

The San Larenzu B&B has its own private, enclosed parking lot, with a motorcycle shelter.

Charcuterie San Larenzu - Porcu nustrale farm

Laurent Henry grew up in a farming environment with his father, a cattle and pig farmer, who passed on all his know-how to him. After an agricultural training course in Sartène, he set up his own business in September 2001 by direct installation in the village of Aullène, in the Alta Rocca region.

His breeding operation consists of Corsican pigs - porcu nustrale - numbering around 200 head. The pigs thrive in an ideal environment on hectares of forest and chestnut grove.

Laurent also owns 30 suckler cows, horses and donkeys.

Between 80 and 100 pigs are slaughtered each year for charcuterie, starting in late autumn. Figatellu is produced from December to the end of February. Traditional cured meats include coppa, lonzu, saucisson, prisuttu and panzetta.

In winter, you'll also find head cheese for fresh eating. The San Larenzu charcuterie also makes pork cheek and lard.

Direct sale of charcuterie and store selling Corsican products

Since 2018, Laurent and his wife Antoinette have opened their restaurant in which charcuterie is served, and also available for direct sale according to availability, with priority given to the restaurant.

Close to hiking trails

Le San Larenzu is on the Mare a Mare Sud pass and an hour's drive from the Cuscionu plateau, the nearest stage of the GR 20 from Aullène.

Antoinette and Laurent will be delighted to advise you on the many other walks available from the village.

Address and Contacts : San Larenzu