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 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, the gourmet restaurant La Tavola orchestrates a veritable ballet of flavors for you. Let yourself be seduced by the “Journey through the Corsican maquis” menu, a five-course menu that awakens your senses with seasonal Corsican products enhanced by the talent of Chef Samuel Neveu. For an even more complete experience, the seven-course “Gourmet Menu” reveals the full creativity of our cuisine, with dishes such as marbled yellowtail with nori, flame-cooked beef fillet, and Cervione hazelnuts with chocolate. Two exceptional culinary journeys to savor Corsica in all its generosity.
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
