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

Six guest rooms await you, and a restaurant that will delight you with its dishes based on Corsican meat: cabri, lamb, veal, as well as wild pork and charcuterie from its own pig farm located under the chestnut trees of this Alta Rocca village.

Traditional Corsican cuisine, family recipes, San Larenzu charcuterie

Opened in 2018, the San Larenzu restaurant has quickly become a must-visit address in the Alta Rocca. Its Corsican cuisine and authentic charcuterie are sure to keep you coming back for more. Laurent and Antoinette have their own pig farm and a small chicken farm, so they can offer traditional cuisine inspired by family recipes.

Opening period

The guest rooms and restaurant are open from the Easter to the All Saints' Day holidays, 7 days a week, with lunch and dinner service.

Family recipes

Discover a variety of stewed dishes such as cabri, lamb, wild pork stew, veal sauté, veal tongue and tripe. These culinary delights are inherited from Laurent's mother. The menu also includes options such as bavette and entrecôte.

Local produce and age-old recipes are the secret to an irresistibly tasty cuisine. The meat comes directly from the region, including Corsican veal, and the charcuterie comes from Laurent's own production. He raises around 200 pigs and 58 cattle, as well as a few goats, his primary vocation. The cheese, honey and chestnuts are also supplied by producers in the micro-region, as are the lamb and goats.

Through their restaurant, Laurent and Antoinette aim to help you discover the fruits of their labour and the authentic flavours of the region, in a warm setting dedicated to sharing and conviviality.

Restaurant menu

Production San Larenzu

The suggestions of the day feature Laurent's produce. The San Larenzu charcuterie, with its pork terrines, slices of coppa, lonzu, sausages and prisuttu, makes an excellent start. Then the ball of flavours continues with dishes that have been simmering for a long time: daube of pork in a sauce with village chestnuts, beans with figatellu and sausage, suckling pig in a sauce, roast pork and potato gratin, home-made veal tripettes, meat grilled over a wood fire (except in summer), a menu that changes every day with fans who are well worth the diversions.

Garden vegetables and fresh eggs

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

Passionate about their work, Laurent and Antoinette have a henhouse with around thirty hens above their house, which provides them with fresh eggs every day.

Cold meats, salads

Meat - Simmered dishes

Desserts

Videos - Restaurant and hire San Larenzu

San Larenzu guest house

The six guest rooms, classified as Gîte de France, 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 rates

Rates are the same all year round: 90 euros per night for two people, including breakfast.

SPA and Sauna with views over the village

Guests in the rooms can enjoy a jacuzzi and sauna in a mini chalet on the heights of the property offering breathtaking views of the whole village and the mountains.

Private car park and motorbike shelter

The San Larenzu B&B has its own private, enclosed car park, with a shelter for motorbikes.

Charcuterie San Larenzu - Nustral pig farming

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

The farm raises around 200 pigs of the Corsican breed - porcu nustrale. The pigs thrive in an ideal environment, surrounded by 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 from late autumn onwards. Figatellu is produced from December to the end of February. Other traditional cured meats include coppa, lonzu, saucisson, prisuttu and panzetta.

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

Direct sale of charcuterie and shop selling Corsican products

In 2018, Laurent and his wife Antoinette opened their restaurant, where the charcuterie they serve is also available for direct sale. The charcuterie is served primarily for the restaurant and for direct sale, but cannot be sold by mail order because the farm cannot produce enough.

Address and Contacts : San Larenzu