D'Amore

20169 BONIFACIO / BUNIFAZIU

13/20
Chef's Restaurant

9 PHOTOS

Chef Italo Bassi

Cooking Gastronomic | Italian

Services Terrace

Gault&Millau's review

13/20

Chef's Restaurant Transalpine chef Italo Bassi offers an escapade with an Italian Riviera flavour. In a completely redesigned and refined setting on the quay below the Citadelle, the internationally-renowned chef brings along carefully selected products, from Parma ham to bufala flowers, pasta and risottos, not forgetting Italian caviar from Pisani Dossi. The atmosphere is warm and sunny, the decor sophisticated, the furniture softly modern around the turquoise and coppery bar, and the teams in matching leather aprons introduce us to the table-side cutting of the gourmet fleur de bufala accompanied by its mosaic of tomatoes. Other "piatti freddi", such as beef battuta in millefeuille or foccacia, precede the "piatti caldi", with gnocchetti cacio e pepe as the locomotive, and their succulent marriage of prawn carpaccio with trout roe. The other carriages on this Italian train are spaghetti alla chitarra with slices of fresh truffle, or tagliolini with caviar for lovers of Siberian or ossetra. Of course, it's unthinkable to end this "Costa Smeralda"-style ride without the house dolci, such as profiteroles with Corsican citrus and cocoa, or tiramisu topped with espuma arabica. Interesting wine list. Upstairs, the chef is developing Finestra, a gastronomic concept in a beautiful, hushed contemporary setting, which we'll be talking about again soon.

Plan

Address 51 Quai Jérome Comparetti
20169 Bonifacio / Bunifaziu

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Italo Bassi Chef

Menu A la carte

Starter Carpaccio de pêche du jour Mariné au citron jaune, petits légumes d’été et sauce vierge aux graines de basilic. €28 Tagliatelle de seiche Comme une “pizzaiola”, crème de tomates San Marzano marinées, lait de mozzarella, origan, câpres et oignons nouveaux €30

Main course “Spaghetti alla chitarra” Crème légère de pecorino et perles et lamelles de truffe fraîche €46 Risotto Safrané puis snacké, gambas, seiche, poulpe et son émulsion tiède €38

Dessert Profiteroles Parfumées aux agrumes de Corse, en chaud froid, praliné et sauce cacao €16 Tiramisu Bavaroise légère de mascarpone, biscuits croustillants, espuma Arabica €16