A Nepita

The story

A Nepita in Ajaccio – Michelin-recommended Corsican cuisine by chef Simon Andrews

A Nepita: Corsican flavours in the heart of Ajaccio

On rue San-Lazaro in Ajaccio, A Nepita brings the scents of the Corsican maquis to the table. The name itself – wild marjoram, the most aromatic herb of the island’s scrubland – sets the tone: this is cooking rooted in place.

Chef Simon Andrews leads the kitchen, crafting a daily menu built around what the market and the seasons provide. His approach is direct and ingredient-driven, with a focus on fresh, local produce and fine recipes that let the flavours of Corsica speak for themselves. Andrews previously earned his first Michelin star at Palm Beach in Ajaccio, and today his work at A Nepita continues to earn recognition, including a Michelin recommendation.

The restaurant’s atmosphere is welcoming and unpretentious, a convivial space for lunch or dinner. Andrews works alongside his wife Roberta, who handles the front of house and guides guests through the wine selection, matching bottles to the dishes of the day. The midday formule offers a choice of entrée, plat and dessert for 35€, or a plat du jour at 20€ – a straightforward, quality-driven proposition.

A Nepita’s cooking is Corsican cuisine at its most authentic: simple, delicious, made in-house from carefully chosen ingredients. It’s a reliable address for anyone seeking a genuine taste of the island, recommended by the Michelin Guide.