ADN

The story

ADN Bastia: Michelin-Recognised Modern Corsican Cuisine in the Heart of the City

A New Chapter for Bastia's Dining Scene

On Rue de l'Ancienne Poste, steps from the Place Saint-Nicolas, chef Quentin Sanchez has transformed the former Petit Zinc into ADN. The space, entirely remade in his image, is both a convivial bistro at lunch and a gastronomic table by night. Sanchez earned his stripes in notable Corsican kitchens—the Grand Hôtel de Cala Rossa, La Litorne, and La Corniche—before opening his own restaurant at the age of 34.

With him he brought his long-time collaborator, pastry chef and baker Christophe Avenoso, with whom he has worked for over five years. Avenoso, who refined his craft alongside Meilleur Ouvrier de France Henri Poch at La Litorne, is responsible for the house-made bread, ice creams, and desserts. Years of affinity are evident in the clean, deliberate pairings of their menus.

In the dining room, Maud Guidi and Guillaume Perez provide warm, attentive service, an essential part of the experience. This modern cuisine, precise and personal, has earned the restaurant a Recommendation from the Michelin Guide.

A Kitchen in Conversation with Corsica

The cuisine at ADN is shaped by a close network of local, often organic producers. Ingredients arrive from the island's farms and coastline: full-field organic vegetables from François Fonti, estate-pressed olive oil from Jean-Christophe Arrii, organic Corsican veal, and local seafood. The seasons dictate the menu's rhythm.

The team bakes its own bread daily, using natural levain, selected flours, purified water, and unrefined salt. This commitment extends to the sauces and jus that anchor each dish. Guests can choose a tasting format: the "Prémices" (four moments, €75) or a deeper "Immersion" (six courses, €90), alongside a lunch-time "Bref" menu offering two or three courses.