La Tavola, the gourmet restaurant at the Hotel Corsica & Spa Serena, invites you on a sensory journey where Mediterranean flavours intertwine with the authentic accents of Corsica. By the pool, under the gentle, soothing shade of the palm trees, your meal becomes a veritable stage for creative, local cuisine.
Accustomed to 5-star restaurants since his training, chef Samuel Neveu has breathed new life into this gourmet restaurant in Calvi. He unleashes all his talent to produce a culinary work of art. Working closely with hand-picked local producers, he exalts the island's produce with the audacity for which he is renowned: fragrant honey from Thierry Bras in Lumio, A Merula oil from Folelli, L'Aziana artisanal charcuterie from Bastelica and fish freshly caught each morning.
Here, time seems suspended as each dish becomes a pause, a way to reconnect with the wealth of local produce and the simplicity of the surrounding nature. From freshly picked herbs to carefully grown vegetables, each flavour is a promise of simplicity and quality.
Each dinner service is an opportunity for the chef to boldly play upon textures and flavours, reinventing local treasures. Among his signature creations for which this gourmet restaurant is renowned, try the amberjack revisited in the form of a nori-seaweed marble, accompanied by a cockle and samphire salad with a drizzle of bonito vinaigrette. A real culinary experience that never ceases to seduce, making La Tavola a highly sought-after restaurant in the region.
Every evening, La Tavola celebrates inspired gastronomy, where the finest Corsican and Mediterranean ingredients reveal themselves through the seasons. Imagined by Chef Samuel Neveu, our cuisine enhances each ingredient with precision, sincerity, and elegance.
This year, discover three culinary experiences shaped by one philosophy of taste: Initiation in 3 courses, Discovery in 5 courses, or Experience in 7 courses.
Delicately prepared langoustine, Corsican veal infused with the scents of the maquis, Mediterranean fish, seasonal strawberries enhanced with a touch of nepita, or sweet creations around Cervione hazelnut… each dish is designed as an invitation to savour Corsica with elegance, overlooking the shimmering lights of the Bay of Calvi.
Open for lunch and throughout the afternoon by the poolside, our LuMè restaurant welcomes you in a chic and relaxed setting. Designed as a sun-filled escape by the water, LuMè offers a light, fresh, and seasonal cuisine, crafted with carefully selected ingredients sourced from local producers.
Our chef relies on products from local producers, such as sheep's milk cheese from the Atelier de la Ferme, or organic vegetables grown in the hotel's vegetable garden. In season, fresh local fish such as sea bass and sea bream are brought to new heights in simple yet refined recipes, celebrating the purity of flavours. To accompany these dishes, Corsican wines such as Patrimonio or Calvi reveal the island's distinctive aromas. Here, every meal is a moment of sharing, far from the hustle and bustle, inviting you to fully savour the beauty of the land and the slow pace of an authentic journey.
Chef Samuel Neveu invites you to discover our selection of Corsican products from small local producers and farmers:
Lumbrane, PDO honey beekeeper, Thierry Bras Florek, Lumio
Nonna Rosso, artisan jam, Damien Ravel Rosso, Moncale and Bastia
Gourmandisula, ice-cream maker, Thierry Therond Moretti, Calvi
A Merula, olive grower, François Adreani, Folelli
Clos Calvese, farmer, Florence Tapias and Palma Pons, Calvi
Aziana, Corsican charcuterie, Claude and Sauveur Nunzi, Bastelica
Nuciola, PGI Cervione hazelnut, Cervione
Corbia, artisanal vinegar, Audrey Signoret, Moncale
Orsini, traditional jam, Domaine Orsini, Calenzana
Ferme Fil Di Rosa, tiger-veal producer, Jacques Abbatucci, Serra-Di-Ferro
