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Hotel
La Dimora Oletta, North Corsica

La Dimora, hôtel 4 étoiles à Oletta en Haute-Corse

4-star hotel in Oletta, North Corsica

In the heart of the great classified site of France Conca d’Oru and just 4 kilometres from Saint-Florent, La Dimora, a former 18th-century farmhouse, was once the summer residence of the Count of Morlaas.

This 4-star luxury hotel, nestled in this fertile region offering some of the most renowned agricultural products and wines on the island, as well as the beaches of the Agriate desert and various activities, is the perfect place to rejuvenate. Through its 17 completely refurbished, spacious and unique rooms and Suites, a unique experience awaits you.

This residence, where the nobility of its materials still endures, is an authentic oasis dedicated to relaxation.
A perfect timeless cocoon, you will enjoy a luxurious Mediterranean garden with endemic species and a wellness area.
The original stone and lime architecture, surrounding a courtyard with centuries-old olive trees, allows you to soak up all the magic and romance of the place.
The ‘Pera Bianca’ restaurant, housed in the former sheepfolds, offers a gourmet menu that highlights the organic harvests from our garden and is sure to delight you… an intimate address to discover.
Also a member of "Teritoria", La Dimora makes a strong, original, and timeless statement in the Corsican island landscape.

1 clé au Guide Michelin

Teritoria
Collège Culinaire de France

Contact & location

Pera Bianca
Pera Bianca
Restaurant

Pera Bianca

Restaurant Pera Bianca
The restaurant at La Dimora, located in Oletta in North Corsica, offers refined locavore cuisine showcasing the authentic flavours of Corsican terroir. In an elegant and intimate setting, diners savour dishes made with seasonal local products, blending tradition and modernity. Whether for a gourmet breakfast or a romantic dinner, the restaurant at La Dimora provides an unforgettable culinary experience, enhanced by the tranquillity of its Mediterranean garden.

La Dimora Hotel News

Published on September 13, 2024

By Benoit Rinaldi from Castagniccia, summer truffle, wild asparagus, mashed potatoes & rich rosemary jus