Located in Guitera-les-bains, a small village in the Taravo valley, an hour’s climb from Ajaccio towards the centre of the island, Chez Paul-Antoine is above all a family business where the know-how of charcuterie and local cuisine has been passed down for four generations.
In addition to the charcuterie (prizuttu, coppa, lonzo, figatelli, boudin, tripe, head pâté, terrine) which has made its reputation, Paul-Antoine has no equal when it comes to cooking tians (dishes simmered in sauce): pork chops and potatoes, beans with panzetta, veal with myrtle, veal with chestnuts.
Chez Paul-Antoine is a place where families, friends, villagers and guests, whether visiting or returning, are welcome.
