The Caravelle restaurant
combines a sun-drenched cuisine with a warm
welcome and courteous, attentive service from each and every
member of our staff.
The ‘duo’ « chef de cuisine Michel
Tran (MOF 1995) », and in the long-standing
Bonifacio tradition, « la mama »
makes dining at the Caravelle a truly exceptional experience
that combines savoury skills with tradition.
A la carte
Abounding as it does in freshness, colour and the subtle perfumes
of the Corsican environment, the Caravelle’s cuisine
will prove a very special experience in culinary enjoyment
in a dreamlike setting :
- Sea foods and fish: a veritable temple
for lovers of rock lobsters and fresh sea food, all that the
sea has to offer (oysters, sea urchins, clams and crabs).
- Hot and cold entrées
- Specialties of the house
- Main courses
- Cheese board: the mature cheeses from our Corsican
mountains are accompanied by Nuts, Fresh figs, Dried pears
and Grapes.
- Desserts
- The Wine cellar offers a choice of the
finest vintages from continental France. Among
our island wines, you will find the Pieretti(capicorsu),
the capitoru (ajacciu), the leccia and orenga (patrimoniu).
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