Perched on a hotel rooftop, this inviting restaurant boasts a stunning view of Ajaccio, the bay and the surrounding mountains. Thanks to modular wall sections, panels can be opened and closed as required, depending on the weather. A trained pastry chef, local man Franck Radiu presents a well-paced meal that makes the most of the riches of Corsica's terroir: artichoke medley with smoked anchovies, capers and candied lemon; squid stuffed with veal sweetbread, fava beans and guanciale; 70% dark chocolate with Corsican saffron and a praline crisp.