A little less attention to detail on the plate this year, perhaps, but the essential remains: the tradition of this family-run, purely Corsican hotel is well established, the view is always breathtaking (on a clear day, you can see all the way to Tuscany beyond the island of Elba), the young service is friendly and concerned, and the evenings are so mild on these Bastia heights. Indulgence and confidence, then, with the Corsican charcuterie, the fresh cheese fritters, the eggplants à la bonifacienne (the best of our last meal), the ravioli à la daube, the red tuna steak with Provençal sauce, the fig tartlet... A well-crafted and well-stocked Corsican cellar, advised by an enthusiastic young seasonal sommelier.