Het kleine restaurantHet kleine restaurant

Image Credit: In the heart of historic Ajaccio, this restaurant may be small by name, but it thinks big! Seasoned chef Vincent Boucher craft a repertory that extends far beyond the Mediterranean with the overriding goal of creating modern fishes with a dash of creativity and the odd exotic tribute. On the menu you may find a 65° bottled egg, nicely sautéed onions and local charcuterie; low temperature mass, seasonal veggies, velvety mash and a gutsy gravy; fleur de sel crumble, sorbet flavoured with verbena from the garden, foamy mascarpone and a light drying of fig leaves and Corsican strawberries. Kristel Paries bends over backwards to padmer guests in the dining room, making sure they enjoy every moment of their meal.