The story
Falasca in Calvi anchors its Corsican cooking in a quiet hillside setting just beyond the coast. Chef Jean-Baptiste Moretti brings years of international training to this compact kitchen. His career took him through the lines at Bras, Le Coquillage, and Noma before he returned to the island. He shares the space with Mathilde Macloud, who applies her time at Lecci’s Grand Hôtel de Cala Rossa to guest relations.
The venue sits inside an indoor-outdoor cabin erected on his grandfather’s original farmland. Wooden framing and open terraces face the Balagne mountains, catching light that shifts from bright midday gold to evening shadow. Simple tables fill the space while guests watch the landscape change. A corgi named Biscottu greets every party at the door.
Diners follow a fixed five-course route called a spassighjata, priced at sixty-eight euros. Each plate builds on seasonal produce drawn from nearby plots and coastal waters. The progression moves steadily from raw preparations to slow-cooked plates that respect traditional Corsican techniques. Recognition from Le Fooding in 2026 highlights how consistently this compact menu delivers focused flavor.
Recognition
Instagram