ADN

Rating: 13
Author: Gault&Millau

20200 BASTIA

13/20
Chef's Restaurant

11 PHOTOS

Chef: Quentin Sanchez
Cooking: Corsican | Local | Modern
Services: Terrace
Style: Romantic | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

It's the new deal in Bastia that we're so excited about. In the heart of the city, just off Place Saint-Nicolas, Gault&Millau award-winner Quentin Sanchez has put his DNA on the table. The young chef is no stranger, having worked at the famous Hôtel de la Corniche in San Martino di Lota, and his vision of a well-modernized terroir is immediately interesting: zucchini capers with tail and a very convincing tonnato sauce, sea bream as fish of the day, perfectly cooked and prepared aziminu-style with delicious potatoes from a nearby market gardener, a good and intelligent fig dessert. Everything is on the right track, with committed young service, an interesting cellar to discover without ruin, and two new toques for the city. At lunchtime, a very good lunch menu at €42, and a six-course menu in the evening.