Finestra

Rating: 14
Author: Gault&Millau

20169 BONIFACIO

14/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Italo Bassi
Cooking: Gastronomic | Italian
Style: Elegant | Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

175 to 225

Gault&Millau's review 2026

With its four establishments (three on the quayside, one on the waterfront), this young establishment run by a dynamic entrepreneur deserves attention and encouragement. The location is very touristy, and the desire to push the gastronomic envelope is accompanied by a touch of naivety and heaviness, but the intention is laudable, the young front-of-house team around Enzo does its best, and Italo Bassi, who shuttles between Porto Cervo and Bonifacio, is a recognized chef who had his hour of glory at the Florentine Enoteca Pinchiorri. He offers a short, pleasant Italian menu, entrusted to executive chef Edoardo Menna, which is kindly precious and plays a little the épate to justify the Bonifacian luxury rates: catalana de langoustine (not much langoustine) and tomato tartare, a fairly simple dish with a claw tartlet candidly placed on a bed of claws, double ravioli, sold as an unavoidable, if not memorable, signature dish, a good red mullet buttered with Colonnata lard and potatoes powdered with tomato reduction de roche à la cacciuco (a sort of Livornese bourride), before an amiable dessert of red berries and brocciu. Extensive and expensive cellar, small selection by the glass, enthusiastically recommended by Charlotte.