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5 good reasons to go to Calvi
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To see / do
Culture and history
Erected by the Genoese in the 13th century, the citadel was reinforced over the years to face the various threats. There are many treasures within its fortress: the Governors’ palace, the Power Room, Saint-Jean-Baptiste cathedral and the Saint Antoine oratory. Though somewhat disputed, Christopher Columbus’ childhood home is said to also lie within the citadel.
A salt tower
At the foot of the citadel, a small round tower adds to the edifice. Though attached to the ramparts, the Salt Tower is set right on the water - on the marina. This watchtower, built towards the end of the 15th century, was used to store salt. It was only in 1934 that it was attached to the citadel. The ramparts and tower and classified as historical monuments.
A colourful church
Considered to be the most beautiful religious building in Calvi, the Sainte-Marie Majeure church deserves a short visit. Its pink and beige façade immediately catches your eye as you pass by. Built in the 18th century, its Baroque style is relatively sober on the outside. The inside is more sophisticated and decorated with paintings and sculptures.
Out in Calvi’s harbour
Calvi is a seaside town with a pretty little harbour, where boats can dock. There are plenty of bars and restaurants along the waterfront. Whether you are looking to have dinner or just a drink, the harbour is an animated spot. Street artists perform entertaining shows for passers-by in the evening.
A charming square
In the centre of Calvi, there is an oasis named Marchal Square. Enjoying a nice meal in one of the square’s restaurants is extremely pleasant. Cured meats, cheeses and other delicacies can be savoured. The fountain and olive trees bring an undeniable Mediterranean touch.
Fish is a major ingredient used in Corsican cuisine. Aziminu is without a doubt the dish that best illustrates the Mediterranean’s riches. Corsican bouillabaisse uses sea bream, sea bass, scorpion fish, whiting and many other types of fish. The home-made fish stock enhances the flavour. A few small crabs are also added into the traditional aziminu.
In Corsica, and in Calvi, a marvellous dessert exists: fiadone. Half-way between a custard tart and a cheesecake, fiadone is a cake made with brocciu, sheep’s milk cheese. Before tucking in, make sure it has been properly refrigerated. Fiadone is refreshing and tasty, with a hint of lemon.
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