Restaurant in Lumio, France
Corsica's starred kitchen. Book before summer.
A Casa di Mà earned its Michelin star in 2024 with a kitchen built around Corsican sourcing and chef Vincent Champ's precise modern approach. At €€€€ in the hills above Lumio, it is the serious dining destination on this stretch of the island. Book 6 to 8 weeks out in high season — the cover count is small and tables go fast.
If you are comparing A Casa di Mà to the Michelin-starred restaurants you might consider for a special occasion in mainland France, the more instructive comparison is not Paris but the Mediterranean coast. Mirazur in Menton is the obvious reference point for garden-driven, coastal modern cuisine in the south of France: it has three stars and a global reputation. A Casa di Mà has one star, earned in 2024, and is set in the hills above the Gulf of Calvi in Corsica. The difference matters for your decision. If you want the full three-star apparatus, book Mirazur. If you want a serious kitchen in a place that still feels genuinely remote — where the sourcing reflects the island rather than performing it — A Casa di Mà earns the detour.
Chef Vincent Champ runs a kitchen anchored in the premise that Corsica's ingredient base is the entire point. The island's agricultural identity is distinct from mainland France: different herbs, different livestock traditions, different coastal produce. At €€€€ pricing, that sourcing specificity is what justifies the spend. This is not a kitchen applying modern technique to generic luxury ingredients and calling it regional. The Michelin recognition in 2024 , awarded in the Remarkable category , confirms that the committee sees coherent ambition here, not just competent cooking in a scenic postcode.
For context on what the Remarkable designation and a 2024 star implies about competitive positioning: this is a kitchen that has earned its place alongside other strong regional addresses in France such as Auberge du Vieux Puits in Fontjoncouse and Bras in Laguiole , both are destination restaurants where the landscape and its produce are the organising principle of the menu. The comparison is useful: at all three, you are paying for the journey as much as the plate, and the culinary logic is inseparable from the geography.
The €€€€ price tier puts A Casa di Mà at the higher end of what you would pay anywhere in France for a one-star meal. That premium reflects Corsica's inherent logistics: supply chains are shorter in some respects (local producers, foraged material) and more expensive in others (island distribution costs). If the tasting menu format is confirmed when you book , which you should verify directly , expect the price to reflect a multi-course progression built around seasonal Corsican produce rather than an à la carte selection. At this price point and format, it sits closer to Flocons de Sel in Megève in terms of the commitment asked of the diner: you are booking an evening, not a meal.
Lumio and the Gulf of Calvi operate on a hard seasonal rhythm. Corsica's restaurant season concentrates in late spring through early autumn , roughly May to October , and a kitchen of this ambition is almost certainly closed or operating on reduced capacity in winter. The optimal window is late June through September, when the island's produce is at peak availability and the long Mediterranean evenings work in favour of a multi-course dinner. Book in shoulder season (May or October) if you want a quieter experience and potentially an easier reservation, though you should confirm current operating months directly before planning travel around the booking.
Within the week, aim for mid-week if your schedule allows. Weekend tables at a one-star Corsican address in high summer will be the hardest to secure. The Google rating of 5 from 13 reviews reflects a very small sample , this is not a volume restaurant, and the low review count is itself an indicator of how few covers the kitchen runs. That intimacy is a feature, not a limitation, but it also means every table matters and the room fills with intentional diners rather than tourists who wandered in.
A Casa di Mà is on the Route de Calvi outside Lumio, accessible by car. Given the location, self-driving or arranging private transport from Calvi is the practical approach , Lumio is a small commune and not serviced by the kind of taxi infrastructure you would find in a city. Factor that into your evening if you are planning wine with dinner. For everything else Lumio and the surrounding area offer, see our full Lumio restaurants guide, our full Lumio hotels guide, our full Lumio bars guide, our full Lumio wineries guide, and our full Lumio experiences guide.
Reservations: Book as far in advance as possible , 6 to 8 weeks minimum in high season (July–August); 3 to 4 weeks may suffice in May or October, but confirm operating dates first. Dress: Smart casual at minimum given the price tier and Michelin recognition; no confirmed dress code in the database but this is not a linen-shorts venue. Budget: €€€€ , plan for a significant per-head spend inclusive of wine; exact menu pricing should be confirmed at time of booking. Group size: Leading suited to parties of 2 to 4; given the likely intimate room and tasting format, larger groups should enquire directly about capacity.
If you are building a longer trip around serious kitchens in France, A Casa di Mà sits in compelling company. AM par Alexandre Mazzia in Marseille is the nearest mainland reference for ambitious southern French cooking that pushes ingredient logic hard. Further afield, Assiette Champenoise in Reims, Au Crocodile in Strasbourg, and Auberge de l'Ill in Illhaeusern all offer a useful sense of what the French Michelin tier expects at this level. For the full weight of French multi-generational cooking, Troisgros in Ouches and Paul Bocuse in Collonges-au-Mont-d'Or remain the historical anchors. Alléno Paris au Pavillon Ledoyen is the benchmark for ambition at the very leading of the Paris market.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| A Casa di Mà | €€€€ | Hard | — |
| Alléno Paris au Pavillon Ledoyen | €€€€ | Unknown | — |
| Kei | €€€€ | Unknown | — |
| L'Ambroisie | €€€€ | Unknown | — |
| Le Cinq - Four Seasons Hôtel George V | €€€€ | Unknown | — |
| Mirazur | €€€€ | Unknown | — |
A quick look at how A Casa di Mà measures up.
Possible, but not the natural format here. A Casa di Mà is a Michelin-starred destination (2024) at €€€€ in a rural Corsican setting outside Lumio — the experience is paced and immersive, which suits solo diners who are comfortable with a long meal alone. Counter or bar seating availability is not confirmed in available data, so check the venue's official channels before booking solo.
Specific menu items are not listed in available data, so ordering off a printed menu is unlikely — at this price point and with a Michelin star, A Casa di Mà almost certainly runs a set tasting format driven by Chef Vincent Champ's Corsican ingredient sourcing. Expect the kitchen, not the diner, to make the call on what's on the plate.
No dress code is documented for this venue, but a Michelin-starred restaurant at €€€€ in France warrants smart dress as a baseline. In a warm Corsican setting, that typically means well-presented but not formal — a jacket for men is a sensible default without being mandatory.
Lumio itself has limited fine dining options, so meaningful alternatives are in the wider Calvi and Balagne area or elsewhere on the island. For Michelin-level cooking on a Corsican trip, you are largely looking at A Casa di Mà as the primary destination — which reinforces the case for planning your visit around it rather than alongside another equivalent.
At €€€€ with a 2024 Michelin star, the value case holds if you are committed to chef-led, Corsican-ingredient-focused cooking in a destination setting. If you want flexibility to order à la carte or are not invested in the island's agricultural identity as a through-line, the format is likely to feel prescriptive rather than rewarding.
Yes — a Michelin-starred restaurant at €€€€ on the Route de Calvi outside Lumio, with a focused kitchen under Chef Vincent Champ, is a strong choice for a milestone dinner on a Corsican trip. The location adds occasion weight that a city restaurant cannot replicate. Book well ahead; seasonal closures mean your window may be narrower than expected.
At €€€€ with a 2024 Michelin star, A Casa di Mà is priced in line with comparable starred restaurants in mainland France. The differentiation is the Corsican context — Chef Vincent Champ's kitchen is grounded in local ingredients that you cannot get this treatment of anywhere else. If that specificity matters to you, the price is justified. If you want comparable technique closer to a major city, Marseille or Paris offer starred options with less logistical friction.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
