Restaurant in Bastia
Our menu features some traditional family recipes such as Brocciu cheese or “Persa” “Ravioli”, mother of the family, Mrs Anziani’s Corsican soup, or the traditional Fiadone, all dishes that have built the reputation of the establishment over 80 years.
You will also find the typical flavours of our region that are the result of the know-how of small but passionate and generous producers. To name but a few: “Tiger” veal from Mr Jacques Abbatucci’s organic farm, “home-made” cold meats from Mr Christian Benigni’s E Scopelle and fish such as dentex and sea bass are caught off Cap Corse by local fisherman.
All of our dishes are showcased by chef Wilfrid Travet who respectfully works with the produce for your pleasure.
-Tuesday evening to Sunday evening, from 1st May to 30th September.
-Tuesday evening to Sunday lunchtime from the 1st October to 30th April.
-Open Monday evenings in July and August (details at reception).