2. Activities
3. Dining
4. Restaurant
5. San Larenzu

Six guest rooms with Jacuzzi, and a restaurant that will delight you with its dishes based on Corsican meat (cabri, lamb, veal, wild pork) and charcuterie from their pig farm located in this Alta Rocca village, 1h25 from Ajaccio and Porto-Vecchio.

Traditional Corsican cuisine - Charcuterie San Larenzu

Opened in 2018, the San Larenzu restaurant has quickly become a must-visit address in the Alta Rocca. Its authentic Corsican cuisine and traditional Corsican charcuterie are sure to keep you coming back for more. Laurent and Antoinette have their own pig farm, as well as a few cattle, goats and chickens, so they can offer traditional cuisine inspired by family recipes.

Through their restaurant, Laurent and Antoinette aim to help you discover the fruits of their labour and the authentic flavours of the region, in a warm setting dedicated to sharing and conviviality.

Family recipes

The menu features a variety of simmered dishes such as cabri, lamb, wild pork stew, veal sauté, as well as veal tongue and tripe inherited from Laurent's mother, all of which make up the culinary richness of San Larenzu.

Local produce

The meat comes from the region, and the charcuterie comes from Laurent's own production. He raises around 200 pigs and 58 cattle, as well as a few goats, his primary vocation. The cheese, honey and chestnuts are also supplied by producers in the micro-region, as are the lamb, kid and Corsican veal.

Open from April to the end of October

The guest rooms and restaurant are open from the Easter to the All Saints' Day holidays, 7 days a week, with lunch and dinner service.

Restaurant menu

San Larenzu production

The daily suggestions feature Laurent's produce. It's impossible to miss the San Larenzu charcuterie: pork terrines, slices of coppa, lonzu, sausage, prisuttu, then the flavour journey continues with dishes that have been simmering for a long time: wild pork stew with local chestnuts, beans with figatellu and sausage, pork in sauce, roast pork with potato gratin, homemade veal tripe, wood-grilled meat (except in summer), a menu that changes with the seasons.

Garden vegetables and fresh eggs

The family-run restaurant cooks with produce from the garden: leeks, chard, onions, parsley, celery, courgettes, potatoes, home fries, strawberries, and other fresh fruit and vegetables.

Passionate about their work, Laurent and Antoinette have a henhouse with around thirty hens above their house, which provides them with fresh eggs every day.

Charcuterie, salads

Meats - Simmered dishes

Desserts

Videos - San Larenzu Restaurant and Rental

The 6 guest rooms at San Larenzu in Aullène

The six guest rooms, classified as Gîte de France, have been in existence since 2001 and face the restaurant. Recommended by the Michelin Guide, Le Petit Futé, Lonely Planet and awarded the Tripadvisor prize for excellence, these 5 double rooms and one triple room are available to rent from April to October.

All have en-suite bathrooms, TV and internet access, and are double-glazed. The thick walls of this old building ensure constant coolness in summer.

Room prices

Rates are the same all year round: 90 euros per night for two people, including breakfast.

Jacuzzi overlooking the village

Guests staying in the rooms can enjoy a Jacuzzi in a mini chalet on the heights of the property, with a breathtaking view of the whole village and the mountains.

Private car park and motorbike shelter

The San Larenzu bed and breakfast has its own private, enclosed car park and motorbike shelter.

Charcuterie San Larenzu - Porcu nustrale farming

Laurent Henry grew up in a farming environment with his father, a cattle and pig farmer, who passed on all his know-how to him. After an agricultural training course in Sartène, he set up his own business in September 2001 in the village of Aullène, in the Alta Rocca region.

His pig farm consists of around 200 head of Corsican pigs - porcu nustrale. The pigs thrive in an ideal environment, with hectares of forest and chestnut grove.

Laurent also has 30 suckler cows, horses and donkeys.

Between 80 and 100 pigs are slaughtered each year for charcuterie, starting in late autumn. Figatellu is produced from December to the end of February. There are also all the traditional cured meats: coppa, lonzu, saucisson, prisuttu and panzetta.

In winter, you'll also find head cheese to eat fresh. The San Larenzu charcuterie also makes pork cheek and lard.

Direct sales of charcuterie and shop selling Corsican products

In 2018, Laurent and his wife Antoinette opened their restaurant, where the charcuterie they serve is also available for direct sale depending on availability, with priority given to the restaurant.

Close to hiking trails

San Larenzu is on the Mare a Mare Sud pass and an hour's drive from the Cuscionu plateau, the nearest stage of the GR 20 from Aullène.

Address and Contacts : San Larenzu