At the rhythm of the Corsican songs in a warm atmosphere, the Alivi is, among the Corsican restaurants in the capital, one of the best. The frame with exposed stone and beams is rustic and the small terrace surrounded by perfect olive trees. They drink all too often unknown Corsican wines while they are as rich as fruity, Le or Leccia. The menu changes regularly over the months, but the charcuterie, live from the owner's village, is a must that must be tested. In the entrance, of course, the velvety chestnut and quenelles de of brocciu or the abundance of brebis and rockets are chosen. We follow on sprinkled lasagna to Corsican honey, the filet of lean Corse Red Label, the boar of wild boar to new or almost a calf escorted from a slice of eggplant to Corsican honey. To conclude, in the most Corsican way, you are advised of the Chef's Fiadone and his Limoncellu.
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