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
U Mare
The sea
served with garden tomatoes, salad and virgin sauce
snacked and half cooked in sesame, in tartar, avocado guacamole
A Terra
On land
served with fries and salad
served with stir fried potatoes and salad
A Pasta in quattru versione
Pasta in four versions
Per Finisce
To conclude
Dinner menu
Per cumincià
To start
- fully cooked, citron jelly, celery musly, Norway lobster
cream
- raw in tartare, candied citron
- lobster bisque in sorbetmarbled with nori, cockle and salicornia salad, skipjack vinaigrette
marbled with mirabelle plum jelly, mirabelle plum coulis with sechuan, puff pastry brioche
razor clam and fennel raw and cooked, cedrat jelly and quenelle of kristal caviar
U Mare
The sea
candied in fiddle zucchini flake, declination around zucchini flower and black garlic cream, aroma fish emulsion
Roast lean meat with thyme butter, candied shallots, butternut mousseline and fish bone juice
peas cream with sauteed tarragon and cloves, seasoned white butter
depending on availability, served with seasonal vegetables
A Terra
On land
- the saddle in a hazelnut crust, roasted ceps and cep cromesquis
- shredded legs, carpaccio of porcini mushrooms, and reduced juice
glazed baby carrots with Romeiko vinegar, candied sweet onion from Cévennes and reduced beef juice
celery yarrow, fig cromesquis an fresh garden fig
Per Finisce
To conclude
like a pavlova, meringue and berries coulis
declination in six ways around the corsican chestnut tree honey
vanilla ice cream, salty caramel butter, lace tile
creamy from Casinca, homemade
honey icecream and fresh fig
DEGUSTATION MENU 145€
marbled with nori, cockle and salicornia salad, skipjack vinaigrette
marbled with mirabelle plum jelly, mirabelle plum coulis with sechuan, puff pastry brioche
peas cream with sauteed tarragon and cloves, seasoned white butter
celery narrow, fig cromesquis an fresh garden fig
creamy from Casinca, homemade honey ice cream and fresh fig
A Casinca, U Pecurinu, Tome Corse and green olive jam
with vanilla ice cream, salted caramel butter, lace tile
