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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 that offers some of the island's most renowned agricultural products and wines, as well as the beaches of the Agriate desert and various activities, is the perfect place to rejuvenate. With its 18 fully renovated rooms and Suites, spacious and unique, a one-of-a-kind experience awaits you.

This residence, where the nobility of the materials still lives on, 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 architecture of stone and lime, around a patio adorned with ancient olive trees, allows one to fully immerse in the magic and romance of the place.
The 'Pera Bianca' restaurant, located in the former sheepfolds, offers a gourmet menu that honours the organic harvests from our garden and is sure to delight you… an intimate address to discover.
Also a member of "Les Collectionneurs", La Dimora presents a strong, original, and timeless signature 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, Haute-Corse, offers refined cuisine that highlights the authentic flavours of the Corsican terroir. In an elegant and intimate setting, guests enjoy dishes prepared with local seasonal produce, combining tradition and modernity. Whether for a gourmet breakfast or a romantic dinner, the restaurant at La Dimora offers 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