Here is a map of the northern section of Corsica – we are staying on the left in St Florent, so we set out to drive Cap Corse, going in a counter clockwise direction so that we get maximum sun. Had to think about that one though, as doing it clockwise means the car isn’t always hanging on the cliff face….but we didn’t wuss out.
The roads are challenging enough, but occasionally driving into a cloud ups the degree of difficulty.
Once again the island is very scenic. Numerous ruins tell of a history of conflict. Note the absence of guard rails. This way you don’t damage your vehicle as you plunge into the sea below. Henri’s “Used Damp But not Dented” car lots were everywhere
Working up the east coast of Cap Corse we come to another yachting town. Restaurants are closed for the season. We wonder how the French, Brits and Germans get to their boats for the weekends in high season when traveling the coast road must be a traffic jam…but of course there’s a helicopter pad. We really must learn to buy a winning lottery ticket so we can trade up to the next level of wretched excess
We find one open restaurant and have a delightful lunch. Tasty charcuterie, some exceptional gamberas for Liz, pasta stuffed with veg and cheese in broth for Dickie plus an unusual side of braised lamb – a very, very good series of dishes
We’re in Corsica so the meal comes with beignets. We learned yesterday that we love beignets…no we don’t. These are not very good – doughy, cheesy clumps. All beignets are clearly not created equal. To make amends we close with a terrific tiramisu – all restaurants should do so well
Off on the fun drive around the rest of the Cape and to home. Looking back you can see how the roads switch back up/down the cliff faces
What makes driving interesting is that the straights between the switchbacks aren’t straight
Just for fun the odd goat appears in the road like some video game
Throughout the black sand beaches warn of summer crowds – we like the solitary of winter
Osteria di u Porto
20247 Rogliano, France
Liz’s gambera/pasta plate was 22E; Richard’s meal (entree/plat/dessert) was 18E; 1/2 bottle of rose 6E (half bottle??? – well we were driving!)
04 95 35 40 49