Cape Langoustine in Corsican Soup

A stay at Murtoli is a return to basics that deliciously continues at the table with the produce from the estate. An estate that champions locavorism with its seafood and Corsican terroir products.

Since early 2017, our chef Laurent Renard has been skilfully working in Murtoli's kitchens, where he has significantly evolved the menus of each of the tables towards a cuisine of excellence. Here, there are no "signature" dishes; the guests of the estate themselves determine the success of one or the other. If one were to attribute a signature dish to him, it would definitely be his perfect mastery of the herbs and plants of the maquis, such as "Arba Barona" or "Nepita", carefully selected in the farm's garden each morning. With the help of his teams, he enhances the farm's and island producers' products with a cuisine that is sometimes from the sea, sometimes more terrestrial, and purely Corsican. The culinary experience is then offered according to one's desires, through a spuntinu, a typically Corsican country buffet set in an enchanting setting, simply at home thanks to the catering service, as a picnic on a wild beach or atop a mountain, or in one of the estate's three restaurants.