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