La Table de la Ferme - Domaine de Murtoli

20100 SARTÈNE

15/20
Remarkable Restaurant

10 PHOTOS

Chef Mathieu Pacaud

Services Accomodation | Private parking

Gault&Millau's review

15/20

Remarkable Restaurant Some people go to the ends of the earth to find an exclusive hotel, a lodge in Tanzania, a lagoon in Fiji, a bare island in the Seychelles... In Corsica, there's Murtoli. 18,000 ha, like a 15 x 12 km coastal wedge, a slice of Corsica where the owner has planted and developed sheepfolds, each in its own paradise. For lunch, you can sample the fish at the Table de la Plage, dine at the Grotte in the evening or join the Table de la Ferme, the nerve center of Murtoli where, under the remote supervision of Mathieu Pacaud, the chef offers a cuisine with two sides: luxury tapas-style piattini (Bonifacio prawns and langoustines, vuletta and nepita veal tartare, veal sweetbreads and morel mushrooms, ravioli with herbs and brocciu jus with sage...) or gastro fare with beautiful plates, local or more luxurious products depending on the mood and the season. Unclassifiable and almost impossible to beat, this unusual place offers a totally immersive experience.

Plan

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Mathieu Pacaud Chef

Laurent Renard Chef

Menu A la carte

Starter Le Thon de Bonifacio Mariné Riviera - Cannelloni d’Aubergine, Coulis de Tomate à l’Huile de Basilic - Ventrèche fumée au Romarin, Bouquet d’Artichaut en Vitello €80 La Tomate en Majesté Carpaccio de Cœur de Bœuf, Pastorale d’Herbes - Fleur de Tomate et Tarte Fine à la Lavande - Fine gelée de Tomate Ananas & Amande fraîche €65

Main course La Reine d’Ajaccio Langouste rôtie - Purée de Pois Cassés - Jus d’un Civet €130 Le Gallinacé Sartenais Volaille du Domaine contisée au Beurre d’Herbes - Tarte Feuilletée comme une Ratatouille €100

Dessert La Fraise en Folie Melba de Fraises en Fleurs de Meringue - Emulsion à la Nepita €30 Le Cervione Soufflé à la Noisette - Cœur de Bergeron compoté au Romarin - Rafraîchi d’Abricot & de Sarriette €30

Menus Menu en 7 chapitres €195