The story
Mélia in Porto-Vecchio anchors a terraced garden where Corsican coastal cuisine unfolds against the maquis scrubland. Tables spill across a slope shaded by native shrubs, directing attention toward a flickering outdoor stove. Guillaume Quenza, Matthieu Biron and Baptiste Radufe designed the space to blur the boundary between dining room and landscape. Guests watch cooks manage live fire while keeping sightlines open to the Mediterranean horizon.
The venue operates on a rotating schedule that invites visiting chefs to take command of the flames each August. Jordan Moilim recently led service after predecessors like Justine Pruvot, Félix Clerc and Minh Tran Dinh left their marks. This residency model keeps the Corsican kitchen fresh and encourages cross-pollination between Parisian technique and Provençal ingredients. Each cook brings distinct signatures without losing the core focus on wood heat and quick searing.
Salt cod fritters arrive golden and crisp alongside a sharp parsley horseradish mayonnaise. Charred pak choi and cos lettuce form a base for a creamy dressing topped with Valicella sheep’s milk cheese. A vitello tonnato gets lifted with nuoc mam and popping fried capers before moving to mezzi rigatoni coated in crab bisque. The kitchen finishes strong with a barbecued pork chop and toasted coconut ice cream.
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