The restaurant is completely atypical compared to the vast majority of establishments on Bonifacio.
We only work on short circuits (Corsican ham PDO, local peach, nustrale pig....) and on a permaculture garden.
The menu has been fully thought out to give you access to the best local products at the lowest cost (Lobster is among other things by far the cheapest in the whole region).
Everything is elaborated by us for the greatest pleasure of epicureans looking for refined cuisine.
The specialty of the restaurant is La Langouste Royale Flambée au Whisky
The chef takes a morning tour of the garden to harvest the best of vegetables, fruits, aromatic plants and edible flowers...
He also chooses his 100% organic seeds that he germinates himself.
The Boss, Patrick explains his card to all customers in detail.
He is surely one of those who on Bonifacio knows best the specialty for 15 years: The ROYAL LOBSTER..
