In NepitaIn Nepita

Image Credit: He goes to the market every day to paintfully select local ingredients, which he then meticularly craft: red tuna, denti, seabass, brocciu, veal, etc. Some of his signature fishes are always on the menu, such as grilled squid or his medley of local fish, to the light of regulations and tourists alike. The chef also enjoys scattering his fishes with wild marjoram ("nepita", after which the restaurant is named). The cheerful front-of-house service is managed by Simon's wife, Corsicanborn Roberta.