A JOURNEY OF THE SENSES

The Kitchen

OUR APPROACH

Between Italy and Corsica

An auteur cuisine where the product, the memory of the terroirs, and the creative impulse compose each plate, with the seasons.

The menu is available in several formats, built around daily catch deliveries and encounters with the fishermen, producers, and artisans of the Far South. It evolves according to what the island and the sea are willing to provide.

Nothing is set in stone. The menus change with the months, sometimes with the week, depending on what the day has brought.

THE METHOD

Three principles

Product first

Bonifacio spiny lobster, fish from the fish market, herbs of the maquis: the territory dictates the menu before the menu dictates anything.

The Italian technique

A grammar learned in the finest houses of Italy, placed at the service of taste rather than demonstration.

The season as a framework

Nothing is set in stone. The menus change with the seasons, depending on what the day has brought.

«This is not France, this is not Italy. This is Corsica.»

EDOARDO MENNA

THE MENUS

Explore the menu

The menus change with the seasons and daily arrivals.
The current version is available for download.

The amuse-bouche

Morning inspirationFresh september prawns with seawater, a wave of fennel essence and olive oil from domaine de marquiliani

A taste of the countrysideChestnut-flour cappelletti filled with roast rabbit, a woodland harvest and a rich jus, ballotine, foie gras and traditional Modena vinegar

Chef's cheese

Predessert

By the fireside, as in days gone by…around brocciu, chestnuts and mushrooms

The Sommelier's Pairing — 4 glasses, €80Tailored to your taste: alcoholic, non-alcoholic, or hybrid

The amuse-bouche

Delicate Bonifacio langoustinesAutumnal flavours with Corsican citrus, a vanilla and lovage condiment, and orange and shellfish tempura

Risotto like a stone soupCooked in a tomato fish broth, with clams, mussels, and rockfish from our local fishermen

Red MulletFlame-seared on the skin side, echoes of Zia Lina’s periwinkles, and crisp autumn baby gem lettuce with prickly pear.

PigeonRoasted and marinated in olive oil, wilted radicchio with fermented vineyard peach

Chef's cheese

Predessert

Reverse directionsVariations on chocolate, fermented milk and cereals

The Sommelier's Pairing — 4 glasses, €80Tailored to your taste: alcoholic, non-alcoholic, or hybrid

The amuse-bouche

Delicate Bonifacio langoustinesAutumnal flavours with Corsican citrus, a vanilla and lovage condiment, and orange and shellfish tempura

Risotto like a stone soupCooked in a tomato fish broth, with clams, mussels, and rockfish from our local fishermen

The double ravioliRavioli with two stuffings, burrata, guinea fowl stew and its reduction, light parmesan cream, fresh thyme

Red MulletFlame-seared on the skin side, echoes of Zia Lina’s periwinkles, and crisp autumn baby gem lettuce with prickly pear.

PigeonRoasted and marinated in olive oil, wilted radicchio with fermented vineyard peach

Chef's cheese

Predessert

Floral perfumeGreen apple, geranium, cucumber

The Sommelier's Pairing — 5 glasses, €95Tailored to your taste: alcoholic, non-alcoholic, or hybrid

The season on the plate

Fraîcheur de crevettes septembrines — An Autumn in Corsica Fresh September prawns

Cappelletti à la châtaigne, sous-bois — An Autumn in Corsica Chestnut cappelletti, woodland

Rouget barbet, figue de Barbarie — Discovery · Odyssey Red mullet, prickly pear

Crème brûlée de butternut, foie gras — An Autumn in Corsica Butternut squash crème brûlée, foie gras

Swipe to explore

Book your table

The restaurant is open every evening except Wednesday.

The Kitchen

Between Italy and Corsica

Three principles

Product first

The Italian technique

The season as a framework

Explore the menu

An Autumn in Corsica

Discovery Menu

Odyssey Menu

Book your table