Restaurant in Calacuccia - A Casa Niulinca & U Niolu Charcuterie

The A Casa Niulinca restaurant is at the entrance to Calacuccia near the dam, in the Niolu. Producer of U Niolu charcuterie, Jean-Joseph Acquaviva and his chef son offer a traditional cuisine of regional specialities.

Charcuterie and catering

Jean-Joseph Acquaviva has been producing Corsican charcuterie since 1989 in his native Niolu region. Noting many requests for tastings, in 1995 he opened a Corsican snack bar offering crêpes made from chestnut flour, gradually moving towards a more refined cuisine until, in 2000, A Casa Niulinca was transformed into a full-fledged restaurant.

Since then, Jean-Joseph has managed an experienced team, including his son, a chef trained by Michelin-starred chef Serge Lanoix, a second chef and a waitress. The restaurant is located just before the roadblock at the entrance to the village of Calacuccia, on the left after passing the chemist's shop.

Opening times

The restaurant is open all year round, with two annual closures in October and April. In season, it is open 7/7 for lunch and dinner from 15 April to 15 October. In winter, livestock farming and charcuterie production take over at the restaurant, which is only open on Friday and Saturday evenings from November to the end of March, serving traditional dishes made with chestnut flour and Niolu charcuterie.

A Casa Niulinca has two dining rooms, a bar and an outdoor terrace, with a capacity of up to 120 covers (55 outside, 35+30 inside) as well as places reserved for groups of up to 48 people + 40 inside. The restaurant is located on the Mare a Mare hiking trail, which crosses the dam about a hundred metres away.

Michelin-starred chef since 2019

Between 2019 and 2022, the A Casa Niulinca restaurant was enriched by the arrival of Michelin-starred chef Serge Lanoix, who, in addition to the traditional menu, brought in suggestions of the day such as Bourride de Lotte - a traditional Sétoise recipe - one of the Burgundian chef's specialities. For the 2023 season, the Michelin-starred chef, who is close to retirement, has offered to share his experience with Jean-Pierre, a talented chef who is involved in the family business that he would like to take over.

2024 restaurant menu - Traditional Corsican cuisine

The restaurant's menu varies according to the season, with traditional dishes and others centred on the sea, such as supion risotto or filet of Saint-Pierre. The pork, veal and lamb come from Corsica, the beef from the European Community and the duck from France.

The restaurant and shop accept payment by luncheon vouchers, holiday vouchers, cheques, credit cards and cash, and is equipped with a Wi-Fi internet connection.

The restaurant's cuisine is traditional, using local produce. The charcuterie and veal come from Jean-Joseph Acquaviva's own production, and he adds vegetables from his garden to his dishes whenever he can.

Organisation of themed evenings - Groups

The restaurant organises themed evenings throughout the summer and at weekends. The restaurant can also be booked by groups.

Charcuterie U Niolu - Acquaviva Jean-Joseph

Jean-Joseph Acquaviva raises around sixty pigs, producing charcuterie matured for up to 12 months.

Sausage, lonzu, coppa, prisuttu, head cheese and figatellu (15 November to 15 March) are available for sale and served in the restaurant.

Jean-Joseph also sells dried figatellu, which can be kept for longer.

U Niolu charcuterie is sold all year round at the restaurant in Calacuccia, as well as by mail order.

You can also find U Niolu charcuterie at the A Sporta shop in Corte.

Shop: Niolu cheese - Honey

Other regional products are also on sale in the restaurant shop: Corsican cheese from young shepherds in Niolu, canistrelli and honey. The shop is open at the same times as the restaurant.