Green Sustainable Hotel in Cap Corse
Ecoresponsible and ecological signature
When Olympe Zographos and her team designed Misíncu, she felt instantly inspired by the natural and mineral feel of Cap Corse, it felt obvious and anchored in her drawings that there was a strong earthy vibration that should be present in the air circulation of the Hotel.
She paid the same attention to each and every detail of the decoration.
The wooden details, the vegetal, the linen sheets, the Sardinia marble, the shades of nude and natural tones and every warm touch of beige are many of the elements leading Misincu to come to its energetic life.
Misíncu, a Green Domaine
In 2019, Misíncu moved to permaculture.
Determined to transform Misincu’s land into zones of cultivation that respect the environment, and dreaming of a completely self-sufficient ecosystem, the founders of Misincu called upon France’s foremost expert in permaculture, Jean-Baptiste Anfosso.
This autodidact’s character spent his childhood on the shores of the Mediterranean, then on the island of Saint Martin in the West Indies. Through his research, through the in-depth knowledge of market gardeners, Jean-Baptiste Anfosso left his first calling of viticulture & oenology in order to devote himself completely to an art of cultivation: permaculture.
« It’s a system of cultivation that works together with nature, not against it. One that promotes an alternative to the prevailing agricultural model, inspired by an understanding of how eco-systems work, and by traditional know-how ». Jean-Baptiste Anfosso summarizes.
Jean-Baptiste Anfosso is this green fingers goldsmiths who owns his reputation to chefs such as Pascal Barbot (L’Astrance), Bertrand Grébaut (Septime) and Alexandre Mazzia (AM), to name a few, who daily use his green gems in the plate…
Inspired by Buddhism and designed in a concentric geometrical shape, he designed Misincu’s Mandala Garden favouring the energies between plants.
An evolutionary composition destined to connect the self with the universe. An ideal space for meditation and an aesthetic creation that generates serenity.
Captivated by Cap Corse’s wilderness and the richness of its soil, Jean-Baptiste Anfosso launched his permaculture programme at the beginning of April 2019.
Misincu sustainably minded garden is now organized into well-planned plots, carefully designed to reveal the richness of local biodiversity. Some are reserved for the cultivation of fruits (raspberries, strawberries, blackcurrants / red- currants), others for vegetables (aubergines, tomatoes, cucumbers, peppers) and for their heritage varieties. Others combine salads and root vegetables (carrots, turnips and radishes). Aromatic herbs and flowerbeds display the first signs of begonia, absinthe and immortelle.
Aware of the influence of the moon on plant life, Jean-Baptiste Anfosso follows the lunar calendar and its cycles for pruning, planting and harvesting. An experience to be lived only at Misíncu...
Eco responsible
Misíncu cares for the environment and has received the European Ecolabel certification, which is awarded in France by AFNOR Certification. This is the "official European Commission label that allows tourists to identify places to stay that care for the environment.”
Misíncu for instance, commits to diminishing the use of plastic containers, recycling capsules and corks and enhancing local craftmanship.
Staying at Misíncu is taking part in a touristic adventure that is respectful of its environment, supporting cultural heritage and taking part in the protection of natural ressources, benefitting to Corsican people. It is also tasting local and seasonal products, working with neighbours and collecting from our own garden.
