La Caravelle sits on Bonifacio’s marina, where fishing boats bob outside and chef Anthony Bourguignon works a Corsican-Mediterranean menu around the day’s catch, while the former chapel next door has been turned into Le Cellier, the restaurant’s wine cellar.

La Bohème is Maora’s barefoot answer to a beach club, with rattan lamps, boho touches and tables set right in the sand. Popolo dishes and nearby water sports keep the whole family happily occupied.

La Ferme sits high on Cavallo among granite rocks and Mediterranean greenery, with a French-Mediterranean menu focused on produce from land and sea. The setting is gloriously remote, reached by the island’s little electric shuttle.

Spread across 2,500 hectares of southern Corsica, Domaine de Murtoli is a collection of restored shepherds’ houses, farm buildings, beaches and a golf course rather than a traditional hotel. The estate produces much of its own food, including olive oil, vegetables, honey, cheese and meat.