The story
U Licettu opened its doors in 1970, in the Plaine de Cuttoli just outside Ajaccio. From the start, the goal was simple: to gather the best produce of Corsica on one table and let the island speak for itself. The result is a single, ever-changing menu that reflects the seasons and the land.
The kitchen draws directly from the island's agriculture. Charcuterie is aged in the restaurant's own cellars for two full years. Head cheese and terrines of suckling pig are prepared by hand on the premises. In the dining room, the rustic setting—exposed beams, a massive stone fireplace—sets the stage for the main event.
Depending on the season, you will find suckling pig, lamb, or kid roasting in the enormous hearth. The meat is turned slowly, absorbing the smoke and heat, a technique that has defined Corsican mountain cooking for generations. The flavours are direct, honest, and deeply satisfying.
This is cuisine of the soil, inspired by recipes from the last century. The team at U Licettu is proud of that heritage, and they make it their mission to share it with as many people as possible. The Bib Gourmand award from the Michelin guide recognises exactly this: good quality, good value cooking that stays true to its roots.
The inn is open every day except Monday, and reservations are recommended. The atmosphere is warm and unpretentious—a place where the food, the fire, and the setting come together to create a genuine taste of Corsica.
Recognition
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