Casadelmar

The story

Casadelmar, Porto-Vecchio: Two Michelin Star Modern Cuisine by the Bay

Setting the Scene

Casadelmar sits on the edge of the bay of Porto-Vecchio, within a three-hectare park designed by landscape architect Jean Mus. The architecture, by Jean-François Bodin, is a restrained composition of wood and glass that opens onto panoramic sea views. The restaurant, part of a five-star hotel, shares this serene atmosphere: minimalist interiors, a terrace overlooking the water, and a sense of quiet luxury that lets the surroundings speak.

Chef Fabio Bragagnolo

Born in northern Italy, the son of a baker, Fabio Bragagnolo has been passionate about cooking since childhood. After working in prestigious international establishments, he arrived in France in 1999 as second at the Carpaccio restaurant in the Royal Monceau in Paris. He then moved to Corsica to help open Casadelmar, serving as executive sous-chef for eight years. In 2014, he took over the kitchen, and in 2015 he earned two Michelin stars – a recognition of his talent and refined technique. The website describes his cooking as “une cuisine épurée qui sillonne les rives de la Méditerranée” – a pure, clean cuisine that traces the shores of the Mediterranean.

The Cuisine and the Team

Bragagnolo’s Modern Cuisine draws on the flavours of the Mediterranean, using the best local produce with precision and restraint. He works closely with pastry chef Claudio Pezzetti, also Italian, who highlights Mediterranean ingredients such as brocciu, mascarpone, amaretto and limoncello in desserts that are described as “audacious, airy and refined” – passion fruit soufflé, Granny Smith apple sphere, chocolate variations. The result is a gastronomic experience that feels both rooted in its Corsican setting and distinctly contemporary. Whether you choose the lunch menu or the full tasting journey, the focus remains on balance, seasonality and the quiet confidence of a kitchen that has earned its place among the best.