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Restaurant offering an attractive formula, based on a menu-card, values local products.
A Nepita (named after the wild marjoram of the Corsican mountains), which needs no introduction, is masterfully run by chef Simon Andrews, an Englishman who has been living on the island for several years and was awarded a Macaroon in a restaurant on the Sanguinaires road. An attractive formula, based on a daily menu where everyone will find what they like according to their appetite. Every morning, the chef goes to the market to choose and enhance the local products, all in the kitchen. A beautiful elegance for this authentic restaurant.
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