It's a great Prado classic, a table celebrating island pleasures in a counter setting, with barrels outside, high tables all along the sidewalk, and a relaxed atmosphere at all hours. We start with local produce, cheese and charcuterie, which we share as tapas, before attacking the traditional dishes: figatellu grilled a la plancha, cannelloni with bruschetta and mint, risotto with porcini mushrooms and charcuterie, a Corsican veal sauté with olives, and a hearty fiadone.
Chef
