The view of the Gulf of Santa Giulia is superb, and, come evening, the sunset is jaw-dropping. The tasty, personal, inspired culinary score is the handiwork of chef Nikolaz Le Cheviller who oscillates between two proud, untamed lands: Brittany and Corsica, courtesy of handpicked, locally sourced (whenever possible), organic produce: kari gosse, kig-ha-farz, Roscoff onions and fermented milk are intelligently and masterfully blended with brocciu, Corsican olives or oysters from Diana’s lagoon. A flavoursome and delightfully romantic moment.