Always discreet and efficient, Simon Andrews delights his regulars in this small off-center street between the port and the center of town. The soberly decorated dining room is extended by a small terrace overlooking the street. The chef, who has lived in Corsica for twenty years, knows his produce and suppliers inside out. The dishes are clean and tasteful, with no clutter: crab salad with mayonnaise, grilled octopus with potatoes and vuletta, veal liver with parsley, chard and gnocchi, strawberries, basil pannacotta with olive oil sorbet..
Simon Andrews Chef
