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Food tours in Corsica: what to eat and which tour to book
Corsican food comes from the mountains more than the sea. Pigs raised semi-wild on chestnuts and acorns give the island its charcuterie: coppa, lonzu and prisuttu (cured ham), which have AOP status, and figatellu, a liver sausage eaten in winter. Brocciu, a fresh whey cheese from sheep's or goat's milk, goes into omelettes, pastries, cannelloni and fiadone (a lemony cheesecake). Chestnut flour was once the island's staple and still appears in polenta (pulenda), cakes, beer and biscuits. On the coast you will find fish soup (aziminu), grilled fish and spiny lobster, priced by weight. Wine from Patrimonio, Ajaccio and the Cap Corse is worth ordering by name.
Use this page to know what to order and where on the island, with rough 2026 prices in euros. Many coastal restaurants close from roughly November to March, so off-season options are fewer. The tours shown are real GetYourGuide listings, with prices as seen when we checked; confirm the price and meeting point on the booking page before you pay.
What to eat in Corsica
| Dish | What it is | Where to eat it | Typical price* |
|---|---|---|---|
| Corsican charcuterie coppa, lonzu, prisuttu, figatellu | Cured pork: coppa (cured neck), lonzu (cured loin) and prisuttu (long-aged ham) are protected AOP products made from the island's own Nustrale pig breed. Figatellu is a smoked liver sausage made in winter and often grilled. | Charcuterie boards in restaurants and wine bars; buy from producers and specialist shops in Ajaccio, Bastia, Corte and inland villages. | roughly €15–25 for a mixed board; AOP products cost much more by weight than generic 'Corsican-style' charcuterie |
| Brocciu | Fresh, mild whey cheese from sheep's or goat's milk (AOP). It is used in omelettes (omelette au brocciu), stuffed vegetables, cannelloni and fritters. Fresh brocciu is a seasonal product, roughly from late autumn to early summer. | Restaurants and markets in season; outside the season, dishes may use other fresh cheese, so ask. | roughly €12–18 for an omelette or a brocciu dish in a restaurant |
| Brocciu cheesecake fiadone | Light, crustless cake of brocciu, eggs, sugar and lemon zest; the classic Corsican dessert. | Bakeries and restaurant dessert menus across the island. | roughly €6–9 a slice in a restaurant |
| Wild boar stew civet de sanglier | Wild boar slow-cooked in red wine with herbs, often served with chestnut-flour polenta (pulenda) or pasta. A mountain dish, most common in autumn and winter. | Inland village restaurants and auberges, and traditional restaurants in Corte, Ajaccio and Bastia. | roughly €20–28 a plate |
| Corsican fish soup aziminu | Rich soup of rockfish, tomato, fennel and saffron, close to bouillabaisse, served with croutons and garlic sauce. | Seafood restaurants in Ajaccio, Bastia, Calvi and the coastal towns. | roughly €15–25 for a bowl; much more as a full fish meal |
| Chestnut flour specialities farine de châtaigne (pulenda, canistrelli, beignets) | Chestnut flour gives a sweet, smoky taste to polenta, fritters, cakes and canistrelli, the crunchy Corsican biscuits sold in many flavours. The Castagniccia region is chestnut country. | Bakeries, markets and épiceries fines; canistrelli are sold everywhere in bags. | roughly €4–8 a bag of canistrelli |
| Corsican wine and chestnut beer vins de Corse / Pietra | Wines from appellations such as Patrimonio, Ajaccio and Corse–Calvi, made from local grapes like Niellucciu, Sciaccarellu and Vermentinu. Pietra is a local beer brewed with chestnut flour; Cap Corse is a local aperitif wine. | Restaurants, wine bars and the wineries along the Patrimonio wine route near Saint-Florent. | roughly €5–8 a glass, €20–35 a bottle in a restaurant |
Where to eat: markets and neighbourhoods
Ajaccio morning market
The main market of the island's capital, close to the old port and Place Foch, with producers selling charcuterie, cheese, honey, fruit and vegetables, and a fish section nearby.
Bastia old town (Terra Vecchia) and Place du Marché
Bastia's market square in the old town hosts a produce and charcuterie market, with cafés and restaurants around the Vieux Port a few steps away.
Corte
The old mountain capital in the centre of the island, with restaurants serving inland food: wild boar, charcuterie, brocciu and chestnut dishes, at lower prices than the coast.
Patrimonio and the Nebbio
Wine area near Saint-Florent in the north, with wineries along the road offering tastings of Patrimonio wines and muscat.
Calvi and Bonifacio harbours
Popular port towns lined with seafood restaurants. Settings are beautiful, but prices are high and quality varies; the streets one row back from the harbour are often better value.
Food tours in Corsica compared
Every tour below is a real listing on GetYourGuide or Viator, checked on 2 Oct 2026. Prices move with season and group size, so treat them as a guide and confirm on the booking page.
| Tour | Length | Price* | Group | Best for | |
|---|---|---|---|---|---|
| Ajaccio/Porticcio: Sanguinaires Sunset Cruise & Wine Tasting | 3 - 4 hours | from €70 per person | — | Evening eaters who want dinner and drinks rolled into one, plus the city after dark. | Check dates |
| Dégustation de vins corses bio à 10min de Saint Florent | 30 minutes | from €10 per person | — | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
| Wine Tasting Saint-Florent & Patrimonio | 3 hours | from €115 per person | — | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
| Bastia: Corsica Boat Trip with Snorkeling and Lunch | 5 hours | from €150 per person | max 6 | First-timers who want a broad tasting of the classics with a local guide. | Check dates |
Ajaccio/Porticcio: Sanguinaires Sunset Cruise & Wine Tasting
On GetYourGuide · run by Nave va
- Length
- 3 - 4 hours
- Price
- from €70 per person
- Rating
- 4.6 ★ from 566 reviews (on 3 Oct 2026)
- Included
- Guided boat tour All-inclusive: wine tasting, Corsican delicacies, and live Corsican singers.
- Suits
- Evening eaters who want dinner and drinks rolled into one, plus the city after dark.
- Starts
- Meeting point may vary depending on the option booked.
Dégustation de vins corses bio à 10min de Saint Florent
On GetYourGuide · run by domaine casta - vignoble corse
- Length
- 30 minutes
- Price
- from €10 per person
- Rating
- 4.3 ★ from 23 reviews (on 3 Oct 2026)
- Included
- Tasting of different wines and explanations
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- Domaine Casta - Vignoble
Wine Tasting Saint-Florent & Patrimonio
On GetYourGuide · run by Ce qui nous lie
- Length
- 3 hours
- Price
- from €115 per person
- Rating
- 4.9 ★ from 8 reviews (on 3 Oct 2026)
- Included
- An insight look at how we make wine in the area of Patrimonio in Corsica. Guided tour of the wine cellar followed by a wine tasting and peaceful walk in the vineyard through the vines. You’ll learn about Corsican hist…
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- Emilie works with different vineyards around Patrimonio, so the meeting point is to give you an approximate idea of the location for the experience. You will meet directly at the wine estate picked for the day. And you do need your own car as taxis are expensive & rare in Corsica.
Bastia: Corsica Boat Trip with Snorkeling and Lunch
On GetYourGuide · run by Corsica Free Diving
- Length
- 5 hours
- Price
- from €150 per person
- Group size
- max 6
- Included
- Boat departure from the Old Port of Bastia Suitable for everyone (individuals, groups, families) Leisurely trip on the water's surface using a group float Information on visible and invisible flora and fauna On-site l…
- Suits
- First-timers who want a broad tasting of the classics with a local guide.
- Starts
- *
Some links on this page are partner links. If you book through them TonyPlan earns a small commission — the price you pay is exactly the same.
Street food, sit-down or a cooking class?
Street food
Corsica has little street food. Snacks are bakery items such as beignets, fiadone and canistrelli, sandwiches with Corsican charcuterie, and food sold at markets and summer village fairs. Beach snack bars (paillotes) serve simple grilled food in summer.
Sit-down meals
Restaurants offer a 'menu corse' with charcuterie, a brocciu or soup starter, a stew and fiadone, often at a fixed price. Inland auberges are usually cheaper and more traditional than harbour restaurants. Lunch is about 12:00–14:00 and dinner from about 19:30; many places close between services.
Cooking classes
Cooking classes are few and seasonal, usually in private homes, farms or agritourism estates, teaching dishes such as fiadone, beignets and stews. Farm and charcuterie visits and wine tastings are more common; check availability outside summer.
How much to budget for food
| Style | Per person, per day* |
|---|---|
| Budget (street food, markets) | €35–50 (bakery breakfast, market picnic or sandwich, simple dinner) |
| Mid-range (one sit-down meal a day) | €70–100 (a menu corse at lunch or dinner with local wine) |
| Splurge (tasting menus, wine) | €150+ (a seafood dinner with lobster or a gastronomic restaurant) |
Vegetarian, halal and gluten-free
Vegetarian & vegan: Manageable: brocciu omelettes, stuffed vegetables, chestnut dishes, cheese, soups and pasta are often meat-free, but charcuterie and stews dominate traditional menus. Vegan options are limited outside bigger towns.
Halal: Halal food is limited, mainly kebab shops and North African restaurants in Ajaccio and Bastia. Pork is central to Corsican cooking, including charcuterie and many stews, so ask about ingredients.
Gluten-free: Chestnut flour itself is gluten-free, but some chestnut breads and cakes are mixed with wheat flour, so ask. Grilled fish, meat and brocciu dishes are often fine. Say 'sans gluten'; awareness is better in larger towns.
Food scams and tourist traps to avoid
- 'Corsican' charcuterie that is made on the island from imported pork, sold at near-AOP prices. Look for the AOP label (Coppa di Corsica, Lonzu, Prisuttu) or ask whether the pork is Nustrale; buy from producers or specialist shops.
- Spiny lobster (langouste) and whole fish priced per 100 g or per kilo, leading to a much larger bill than expected. Ask for the weight and total price before the fish or lobster is cooked.
- Brocciu dishes served out of season with a substitute cheese, without saying so. Ask whether the brocciu is fresh; outside roughly late autumn to early summer, expect brousse or another fresh cheese.
- Harbour-front restaurants in Calvi, Bonifacio and Porto-Vecchio with high prices and frozen fish. Check the menu for 'fait maison' (homemade) and for local fish of the day, or eat one street back from the harbour.
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Rent a car in Corsica
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Staying near the markets saves time and taxi money — most food tours start in the old centre.
Common questions
Do I need to tip in Corsica?
Service is included in restaurant prices in France ('service compris'), so a tip is not required. Leaving a few euros or rounding up for good service is common. In cafés, small change is enough. On food tours or farm visits, a small tip for a good guide is appreciated but optional.
What should I buy to take home?
Vacuum-packed AOP charcuterie (coppa, lonzu, prisuttu), Corsican honey (Miel de Corse has AOP status), canistrelli, chestnut flour or jam, Cap Corse aperitif and a bottle of Patrimonio wine. Buy from producers or specialist shops and check the AOP label. Meat and cheese travel freely within the EU; if you live outside it, check your home country's customs rules.
When is the best time to eat in Corsica?
Late spring and early autumn are a good balance: restaurants are open, and fresh brocciu is still around in May and June. Summer is busiest, with full harbour restaurants that need booking. Autumn and winter bring wild boar, chestnut and figatellu season, but many coastal restaurants close from about November to March.
How much should I budget for food per day?
On a budget, about €35–50 a day covers a bakery breakfast, a market picnic and a simple dinner. A day with a menu corse and local wine is roughly €70–100. Seafood dinners with lobster or gastronomic restaurants easily reach €150 per person or more. Prices are higher than mainland France in summer.
When are the markets open?
Town markets in Ajaccio and Bastia are morning markets, and in Bastia the main days are at the weekend. Many smaller towns have a weekly market day, and summer brings food fairs in villages. Days and hours vary by season, so check with the local tourist office before planning around a market.
Is Corsican food good for vegetarians?
It can be, with some effort. Brocciu omelettes, fiadone, chestnut dishes, stuffed vegetables, cheese and soups are often meat-free, but traditional set menus usually start with charcuterie and centre on meat stews. Ask whether soups use meat stock. Larger towns have more vegetarian and vegan choices than inland villages.
* Prices are approximate, gathered on 2 Oct 2026 from menus, markets and the booking pages linked above. They change with season and exchange rates.