Gastronomic restaurant in Calvi
Our gastronomic restaurant La Tavola in Calvi with its Mediterranean flavours and Corsican accents welcomes you for lunch and dinner. In the shade of the palm trees, by the swimming pool, come and enjoy a unique and unforgettable taste journey.
La Tavola - Gastronomic restaurant in Calvi
Open at lunch and dinner
Our chef Samuel Neveu has put together a new, varied and appetizing menu. Lunch on the terrace or around the pool. A la carte dinner in the restaurant from 7.30 pm to 10 pm.
- From 12pm to 2.30pm ~ Lunch served in the restaurant or in your room.
- 7.30pm to 10pm ~ Dinner served in the restaurant or in your room
- Room service is available 24 hours a day.
The breakfast
Breakfast is served in the restaurant from 7:30 to 10:30 am.
Continental breakfast is served in your room from 7:30 to 11:00 am.
Lunch menu
Per cumincià
To start
- Corsican ham and melon plate22€
- The Chicken club sandwich26€
- Chicken Caesar salad28€
- Tomatoes in three colors, creamy burrata, basilic pesto26€
- Corsican charcuterie board, farm quality from Aziana in Bastelica32€
- Smoked salmon plate26€
U Mare
The sea
- Fish and chips25€
- Grilled fish according to availability(per 100g) 16€
served with beef heart tomato, salad and virgin sauce
A Terra
On land
- Grilled supreme farm chicken29€
fries and salad
- Grilled Corsican veal38 €
fries, salad, and béarnaise sauce
- Corsica burger28 €
with Corsican tomme cheese and coppa
Taxes & service included.
Linguine in four versions
Pasta in four versions
- Al pomodoro with basil23€
- Al pesto23€
- Bolognese25€
- Truffle cream35€
Per Finisce
To conclude
- Melon and watermelon plate16€
- Plate of fresh cut fruits16€
- Frozen dessert18€
- Canistrelli tiramisu18€
Dinner menu
Per cumincià
To start
- Langoustine in three ways:38€
- cooked whole, citron jelly, celery mousseline, langoustine cream
- raw in tartare, candied citron
- langoustine bisque in sorbet - The Amberjack36€
marbled with nori, cockle and salicornia salad, skipjack vinaigrette
- The Foie gras34€
marbled with cherry, almond, and layered brioche
- The Mackerel32€
flame-grilled, with tarragon and fennel
U Mare
The sea
- The Red mullet41€
prepared in bouillabaisse style, melting potatoes, confit fennel
- The Meagre fish39€
confit meagre fish in nasturtium oil, Swiss chard candy, broad beans, black garlic condiment
- Grilled Fish(per 100g) 16€
according to arrival, served with seasonal vegetables
- Lobster (on order)(per 100g) 21€
A Terra
On land
- The Lamb in two ways:44€
- Saddle cut, roasted spring onion, mushroom cream
- Shoulder confit, Cervione hazelnuts, sautéed fairy ring mushrooms, lamb jus - The Beaf47€
grilled with binchotan charcoal, shallot cream, confit shallots in juice, bone marrow cromesquis, Paimpol bean purée, reduced beef jus
- The Rabbit41€
stuffed loin, green asparagus carpaccio, white asparagus roasted with binchotan, Iranian black lemon, rabbit jus
Per Finisce
To conclude
- The Red fruit18€
nougat cream, meringue shards, red fruit coulis, homemade raspberry sorbet
- All about honey18€
presented in six ways around Corsican chestnut honey
- The Chocolate18€
creamy milk chocolate, cookie crumble, white chocolate ice cream
- Plate of Corsican cheeses24€
- Reworked cheese18€
creamy Casinca, homemade honey ice cream, fresh fig
Degustation
Menu
165€
- Appetizer
- Seriole
marbled with nori, cockle and salicornia salad, skipjack vinaigrette
- Foie Gras
marbled with cherry, almond, and layered brioche
- Meagre Fish
confit in nasturtium oil, swiss chard candy, broad beans, and black garlic condiment
- Grilled Beef Fillet
with Binchotan charcoal, shallot cream and shallots confit in juice, bone marrow cromesquis, Paimpol bean purée, reduced beef jus
- Cheese Reworked
Creamy Casinca, homemade honey ice cream, fresh fig
- or
- Cheese plate
A Casinca, U Pecurinu, Tomme Corse
- Chocolate
Creamy milk chocolate, cookie crumble, white chocolate ice cream
Journey through
the Corsican maquis
110€
Chef Samuel Neveu invites you to discover our selection of Corsican products from small producers and local farmers.
Lumbrane, AOP certified honey beekeeper, Thierry Bras Florek, Lumio
Nonna Rosso, artisanal jam, Damien Ravel Rosso, Moncale et Bastia
Gourmandisula, ice cream maker, Thierry Therond Moretti, Calvi
A Merula, olive oil producer, François Adreani, Folelli
Clos Calvese, female farmer, Florence Tapias et Palma Pons, Calvi
Aziana, Corsican charcuterie, Claude et Sauveur Nunzi, Bastelica
Nuciola, Cervione IGP hazelnuts, Cervione
Corbia, artisanal vinegar, Audrey Signoret, Moncale
Orsini, artisanal jam, Domaine Orsini, Calenzana
Ferme Fil Di Rosa, striped veal producer, Jacques Abbatucci, Serra-Di-Ferro
