Restaurant Chez Cyprien
Our restaurant is the very image of Corsica, and in itself suggests all that its cuisine conceals in terms of land and sea flavours, perfumes and aromas. A charming place where the pleasure of the taste buds blends with the pleasure of the eyes, thanks to our panoramic view over the sea. Cape Corsica.
"Chez Cyprien, our La Pietra restaurant
An elegant kitchen with a breathtaking view
Between voluptuousness and elegance, come and contemplate our chef's dishes and savour the view that awaits you on the horizon. Or maybe it's the other way around, but both are possible, as the flavour of our dishes equals the beauty of the view that our restaurant has to offer. "Chez Cyprien", where the pleasure of tasting equals that of contemplating.
This Balagne table, with its view of the sea, will delight you from the moment you arrive. Once you step on the red carpet, you will immediately be at the centre of all our attentions, with perfect comfort and a decor that is both luxurious and simple.
"Chez Cyprien" is La Pietra's elegant yet friendly restaurant, an experience entirely designed to take you on a unique culinary journey. A refined setting, overlooking the sublime view of the Corsican Cape, a hushed setting that enhances our Chef's new menu.
"Chez Cyprien" is much more than a restaurant; it is a true gastronomic odyssey through the island's products and the history of the hotel, which celebrates its 60th anniversary in 2021.
The restaurant is open every evening and only at lunchtime in high season.
Travelling cuisine in Balagne
Restaurant land and sea from here and elsewhere
If our restaurant offers breathtaking views, our cuisine will whet your appetite. Our chef's cooking has been inspired by his countless journeys around the world. And it's at La Pietra that he's put down his forks to share them with you. His influences can be found everywhere he has set foot, but they will also be reflected on your plates.
With his original, colourful dishes and spicy, surprising flavours, he combines ancestral techniques with modern cuisine based on local produce. Indeed, the chef uses fish from local fisheries and meat from Balinese breeders.
