Slightly set back from the hustle and bustle, this table is for regulars and connoisseurs. The menu is always up to scratch, with local, seasonal produce and simple, good ideas for a wide, tempting choice: cuttlefish carbonara, acras de agneau de lait confit sauce tzatziki, pâté en croûte and well-made bourgeois cuisine dishes, such as veal chop, sauerkraut or even 5A andouillette with truffle purée. Finish with fiadone or homemade profiteroles. Corsican wines join a selection of fine continental labels.
Chef
