It's almost a pleasant surprise to find a good-quality bistro at a fair price right in the heart of the citadel. Gérald Larrieu is a good professional, whose table, a stone's throw from his mother's bakery, opens onto two levels, with a double terrace and a well-appointed dining room, offering an attractive, modern menu. What seems a little formatted for the tourist is in fact a meticulously crafted product, such as the very good brocciu ravioli from the Reghi house, the hearty Ciccio salad (the guacamole needs to be reconsidered) or the Abbatucci veal sauté, whose sauce is faithful and exemplary. Local cellar, young, attentive and smiling service.
Chef
