Produits Corses a Casetta sur Ajaccio

24/05/2024: I don't usually write reviews. This is actually my first one - although I have eaten my way through the world over the last few decades - it may be due to my age. As an inexperienced review writer, my text may have been too long. No matter, the interested readers just have to go through it or leave it. A successful restaurant not only brings good food to the table, but also creates a good atmosphere. Paul Bocuse already said this in one of his biographies. A Nepita confirms this theory. After a multi-day mountain tour through Corsica, I arrived at the restaurant half an hour before opening time. I was damn hungry. The person, who later turned out to be the receptionist, sommelier and server, was extremely friendly, didn't turn me away, welcomed me and began her service. Not a word was said about the fact that I asked for my table way too early. In the following hours, this person was supposed to confidently welcome 40 guests, accompany them to the table, take the orders, carry out the wine consultations, serve, collect the cash and then say goodbye to the guests. Why? She was the only person between the guest and the kitchen. Great, because she was present at every table, without any rush, with a great overview and a smile on her face. The food: it was perfect and to the point. Some others can do that too. But not like Simon Andrews. He brings star quality from his small kitchen to the guests' tables with surprisingly few staff. One person is at the sink and only one cook is at his side. Simon's kitchen is so clear that you are amazed at the wide menu he offers his guests. Chateau!! I wish Simon Andrews and his team the very best for the future. I will come back and next time not alone. Christian

24/05/2024: Everything was perfect! I will recommend