THE FIGARO SELECTION – From beach huts to traditional inns, young chefs to local institutions, discover our favorite tables in the capital of Corsica and its region.
Like the landscape that surrounds the city, the gastronomy of Ajaccio plays with contrasts: fish and lobster caught in the crystal clear waters of the gulf compete for the limelight with cheeses and charcuterie brought down from the mountains. Beach huts, traditional inns, young chefs or local institutions: discover our favorite addresses in the Ajaccio region.
The most beautiful terrace: A Terrazza
The table at the Hôtel Les Mouettes, an institution on the route des Sanguinaires, has taken on Italian accents this year with the arrival in the kitchen of young chef Alessandro Capone, Gault&Millau best hope in 2019. At lunchtime, the menu offers light cuisine : veal tartare, grilled fish, daily pasta always cooked with care. For dinner, which is more gastronomic, the chef has given free rein to his imagination: “nustral” pork and oysters from Diana, Corsican veal in a hazelnut crust, zucchini and river mint… Alessandro Capone works directly with all his producers and composes his plates…
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