Libertalia, Route de l’Eglise, Patrimonio (Haute-Corse), 06-23-16-41-25. Pizzas: €10-14. Card: €40-50. Open every day from 6 p.m. to 2 a.m.

- 1 Toque at Gault&Millau -

- Cap Corse favorite from the Michelin Guide -

- Selected by Le Fooding, Le Guide du Routard, Le Petit Futé -

In this unique place, you will only be served local products: fish from local fishing, farm-raised beef from Corsica and fruits and vegetables coming directly from the one and a half hectare organic vegetable garden located two hundred meters from your table. . In addition, you will find excellent homemade sourdough bread to accompany your meal as well as atypical beers and organic wines produced right next door on the Saint Florent road.

Distinctions and gastronomic reviews:
With a hat to Gault et Millau here is what you will find when you go to Libertalia: "The setting is superb, mansion and liberty, wooded garden, locavore spirit with drinks, beers and wines, from the region, allied seasonal products. Not quite a restaurant? That would almost be a compliment. Because this model must be kept... At the table, the products and recipes of the moment, pizza, charcuterie, grills, meat in sauce ..." (Gault&Millau)

L'Express ranks Libertalia in the 20 best restaurants in Corsica:

"Pierre-François Maestracci is committed to eating well with Libertalia Bistro Tropical, in Patrimonio. From farm to fork, there are only a few steps. Around a fountain, he serves the best of his organic garden. Tomatoes? In a hearty salad seasoned with onion, basil and fresh Vallecalle goat's cheese. Zucchini? In delicious golden and chubby fritters. Eggs from the henhouse? In an omelette, with freshly picked mint.

A lush garden in the shade of the family palazzu dating from 1894, organic and artisanal Ribella beers praised by the best tasters, a strictly locavore menu ("nustral" meats from the Argentinian grill...) and, since this summer, the fantastic local pizza made by Italian chef Paolo Gasperini: soft-crusty dough made from Corsican flour from the Sampiero mills, near Ajaccio, homemade sauce with tomatoes from the garden, cooked in the ancestral wood-fired oven fed with vine stocks . The Augusta (tomato sauce, capers, anchovies, 14 ) is perfectly balanced and the Fromaggi ( 14 ), topped with three local farm cheeses, is downright addictive! "(The express)

"Pierre-François Maestracci, son of a wine grower and pioneering owner of slow food in Corsica, welcomes you to his tropical bistro, in the gardens of the family home. Under century-old trees, in the middle of wild vegetation, daily specials and pizzas are flowing. The plates are generous, the vegetables come from the vegetable garden, the fishing is local and daily, the Ribella craft beer born on the edge of the village, all in a live musical atmosphere." (Little wily one)

"The Libertalia is a special address, located in the heart of the village of Patrimonio, in the garden of a magnificent dry stone family home, on the road which leads to the village church. Pierre-François Maestracci is at the helm , already known for having created the Ribella beer, artisanal and organic, and for representing the Slow Food association on the island of beauty. The libertalia is first of all a gigantic vegetable garden, a real cuisine of products, an Argentinian barbecue on which only regional meat is cooked. The restaurant has just welcomed a new Italian chef, Paolo Gasperini, to revive the old pizza oven. For an aperitif, let yourself be tempted by the zucchini fritters and the Augusta pizza: garden tomato sauce, anchovies and capers, a delight. The establishment becomes a particularly festive place during the guitar festival in July, or the new Bala Boum electronic music festival in August."

"Welcome to Libertalia, the fairytale inn of Pierre-François Maestracci, brewer of Ribella organic mousses and owner of the Minotaure dining bar in Bastia. In the imposing family property (large vegetable garden, huge colorful terrace, wooden tables massive), this hyperactive grills racy meats and catch of the day. For us, that evening: a dish of nustral pork ribs, served with tomatoes from the garden. Concerned about sourcing (pig from Cyrille Provent, beef from Nicolas Guidoni, aromatic herbs Casa Orsi...), he also sends dripping burgers of pulled pork confit in beer with candied onions and BBQ sauce, zucchini fritters picked from his organic vegetable garden, beautiful plates of farm cheeses, as well as "around ten pizzas, including this appetizing Amatriciana made with tomato sauce, pancetta, Sisco onion and grated Corsican tomme." (The Fooding)

"FOR THIRST? The natural rosé from the Maestracci family estate ( 4 a glass) or the red ( 22 a bottle), the fourteen Ribella beers – including a brown with chestnut flour ( 13 for 75 cl) and a blonde with immortelle ( 12 for 75 cl) – and a few cocktails, like the Ti Punch Ficus taste bud snatcher mixing Clément agricultural rum with fig and lime ( 8 )."LF