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La Pa'Paillote
4.8
(150)
Ferme auberge A Rimessa
4.8
(64)
Excellent place for an authentic Corsican experience. The restaurant is located in a 300 year old olive mill where the 90 year old uncle used to work. He gives guests a tour of the mill before dinner.
Dinner itself was great. Simple tasty Corsican dishes prepared with locally sourced ingredients. The atmosphere is great. It feels like you're having dinner in the families' private dining room.
We had the eggs mimosa with bottarga as a starter and followed with linguine with wild boar. For the more adventurous eaters tripes (intestines) and a dish with sheep offal (liver, kidney) are also available.
Patience is required because service is a bit slow, but that comes with the experience...
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A unique experience and taste of Corsica's past.
From the minute we arrived, my wife and I were made to feel welcome.
The owner is super proud and passionate about the restaurant's history and his past, which he shares with you throughout the night.
The food is simple yet delicious and fits its surroundings, which are in the mountains.
The entertainment is fun, yet random in parts, but if you're willing to participate and don't take yourself to seriously then you'll have a great night with lots laughs.
Even if you don't understand French you'll still have a fun and probably won't stop laughing.
Make sure you take cash as they...
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Feliceto Hosteria u mulinu ou l’Auberge du moulin
À l’issue d’un repas à base de produits locaux, élevés, cultivés, fabriqués, affinés en Balagne : sanglier et châtaignes notamment, le gérant de l’auberge et de son moulin propriété de sa famille depuis 300 ans me fait visiter son pressoir à huile d’olive. La machine permet de libérer la chair du noyau sans écraser ce dernier.
Joseph, 90 ans, le pépé corse « U patrone » a beaucoup d’énergie à revendre. Il m’explique fièrement qu’en 1974 il s’est vue décerné la médaille d’or pour son huile au salon de l’agriculture, des mains de Jacques Chirac alors Ministre de l’agriculture (1972-1974). Autrefois le moulin tournait à la puissance de la rivière Reginu, aujourd’hui l’électricité lui permet encore de s’activer. Avant la famille de Joseph exportait son huile à Marseille, aujourd’hui elle est utilisée pour l’auberge.
Hosteria u mulinu, un régal pour les papilles et la découverte de l’histoire locale!
Merci à toute...
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