Private transfer from Figari Airport to your accommodation — a boutique hotel in Bonifacio’s upper town, or a restored farmhouse in the hills above Porto Vecchio. We’ll recommend based on what you’re seeking: drama and walkability, or privacy and views.

Settle in. The heat of the day softens. The light turns gold.

Evening: aperitivo overlooking the sea — Corsican rosé, local charcuterie, the first taste of the island. Dinner at a terrace restaurant where the fish was caught this morning. No agenda. Just arrival.

A morning to explore one of the Mediterranean’s most dramatic towns.

Your private guide meets you in the upper town. The walk unfolds: medieval lanes built by Genoese merchants, the King of Aragon’s Staircase carved into the cliff face, the Gothic church of Saint-Dominique, the ramparts with their vertiginous views down to the harbor and out across the strait to Sardinia.

This is not a museum tour. Your guide knows the stories — the sieges, the storms, the families who’ve lived here for generations. The stones come alive.

Late morning: descend to the marina. A boat waits to take you along the cliffs — sea caves, hidden grottoes, limestone formations sculpted by wind and tide. The town looks different from below: improbable, magnificent, perched on the edge of collapse.

Afternoon at leisure. Wander. Find a terrace for coffee. Browse the artisan shops — knives forged in the Corsican tradition, jewelry, ceramics.

Evening: dinner in the upper town. Corsican classics — wild boar stew, brocciu-stuffed vegetables, chestnut everything. Patrimonio wines from the north, or a Sartène red if you prefer.

Today, the sea.

Southern Corsica’s beaches are among the finest in Europe — but the famous ones (Palombaggia, Santa Giulia) can be crowded in high season. We know the alternatives.

Your driver takes you to a beach the guidebooks haven’t found. Granite boulders, white sand, water that grades from turquoise to sapphire. Umbrellas and loungers arranged, a cooler with wine and snacks. You stay as long as you want.

Or, if you prefer a beach club: somewhere with good food, comfortable service, and a scene that’s lively without being overwhelming. We’ll match you with the right one.

Lunch: feet in sand. Grilled fish, salade niçoise with Corsican variations, rosé that tastes like summer.

Afternoon: swim, read, float, nap. The Corsican art of doing nothing in beautiful places.

Evening: lighter dinner. Perhaps at your hotel, or a casual restaurant in Porto Vecchio’s old town. Early to bed if you want — tomorrow goes higher.

Corsica is not just coastline. The interior is where the island’s soul lives.

This morning, you leave the sea behind. Your guide drives you up into the Alta Rocca — the high rock country where granite peaks rise above chestnut forests, where villages cling to hillsides, where the air smells of woodsmoke and wild herbs.

First stop: Zonza or Quenza, mountain villages where nothing has been renovated for visitors. Stone houses, ancient churches, old men playing cards in the square. This is Corsica as it’s been for centuries.

Then: a walk. Not a hike — unless you want one — but a gentle path through the forest, past streams and boulders, with views that open suddenly onto distant peaks. Your guide identifies plants, tells stories, finds the perfect spot for a pause.

Lunch at a ferme-auberge. No menu. The family serves what they raise: charcuterie from their pigs, cheese from their goats, vegetables from the garden, chestnut flour beignets for dessert. Wine from the Sartenais. You eat until you’re full, then somehow eat more.

Afternoon: the drive back down, through cork oak forests and maquis, the sea reappearing below.

Evening: rest. A light dinner, or nothing at all. The mountains stay with you.

Sartène calls itself “the most Corsican of Corsican towns.” It’s not wrong.

Grey granite buildings rise from a granite outcrop. The old town is a labyrinth — vaulted passages, steep stairs, unexpected squares. The energy is different from Bonifacio: less polished, more authentic, faintly brooding. This is bandit country, blood feud country, a place that has never entirely trusted outsiders.

Your guide walks you through — the history, the architecture, the complicated Corsican identity that finds its purest expression here. The Good Friday procession, the vendetta traditions, the families who’ve been here since the Genoese.

Then: wine.

The Sartenais produces some of Corsica’s finest wines — dense reds from Sciaccarellu and Nielluccio grapes, rosés that rival Provence, whites that surprise. A private tasting at a domaine where the winemaker walks you through the vineyards, explains the terroir, opens bottles that don’t leave the property.

Lunch at the winery, or nearby — simple, delicious, matched to what’s in your glass.

Afternoon: the drive back along the coast. Options: a stop at a secluded beach, or straight back to rest.

Evening: your choice. A recommended restaurant, or a quiet night in. Tomorrow, you choose your ending.

By now, you know what you want more of.

More sea: A private boat for the day. Explore the coastline between Bonifacio and Roccapina — sea caves, empty beaches, the famous lion rock formation. Swim wherever the captain suggests. Lunch aboard or on a beach. Return bronzed and salt-softened.

More mountains: A proper hike with your guide. The Aiguilles de Bavella — Corsica’s most dramatic peaks, granite spires rising above pine forests. Trails for all levels, views that stop you mid-step. Lunch at a mountain refuge.

More nothing: The pool. The terrace. A massage with Corsican botanicals — myrtle, immortelle, olive. A late lunch somewhere beautiful. A nap. Reading in good light.

More food: A cooking class with a Corsican home cook. Learn to make the classics — chestnut polenta, brocciu tart, herb-stuffed vegetables. Eat what you’ve prepared, with enough wine to call it a party.

We’ll design the day around whatever you’re craving.

Evening: final dinner. Somewhere special — we’ll choose based on what you’ve loved this week. The meal becomes a way of saying goodbye.

Breakfast on the terrace. Local honey, fresh cheese, fruit from the market. Coffee as strong as you want it.

Private transfer to Figari Airport, timed to your flight.

The ferry to Sardinia is also an option — if you’re continuing to La Maddalena or the Costa Smeralda, we can design the transition. One journey flowing into the next.

You leave with something hard to name. Not just memories — a feeling. The weight of granite, the scent of maquis, the taste of wine made from vines you walked past. Corsica stays with you.