Even if it's a little pricey, good Corsican charcuterie is a strong argument in this welcoming tavern featuring local producers, particularly of cheeses, wines and the indispensable lonzo, coppa, prisuttu... At the heart of the entertainment, the clever slate, of small plates to share and dishes inspired by the region, hits just the right note. With the veal or fish tartare of the moment, the mimosa egg with bottarga or the "crustineddi" of goat with honey, then the Abbatucci veal burger or the generous (and expensive) pulpette of lamb confit with nepita and caramelized eggplant. An honest fiadone (served hot and caramelized) closes the ban, and the cellar is well-stocked with good nearby winegrowers.
Freddy Faverot Chef
