The story
Perched on the Marina di Santa-Giulia in Porto-Vecchio, U Santa Marina presents three distinct ways to experience modern Corsican cuisine. The gastronomic restaurant is the heart of the property, where chef François Pierre works with local artisans and fishermen to create plates that balance raw and cooked textures, land and sea. His cooking is described as generous, audacious, and balanced, respecting the pure taste of each ingredient. The beach restaurant offers a more relaxed, sun-drenched lunch and dinner with fresh fish, grilled specialties, and salads, all overlooking the turquoise waters of the Gulf of Santa Giulia. For those by the pool, the grill serves spit-roasted meats and light dishes in a lush, convivial setting.
Chef François Pierre leads the gastronomic kitchen, sourcing exceptional daily produce from local fishermen and growers. His cuisine is a meticulous craft—each plate an artwork that magnifies Corsican traditions while innovating boldly. Pastry chef Nadel Eloise, trained in starred kitchens, brings a responsible, surprising touch to desserts, often combining fruits and vegetables. Sommelier Pierre Lemaître manages a cellar of nearly 1,300 references, focusing on Corsican wines alongside continental and international bottles, offering thoughtful pairings. At the beach, chef Salvatore Abbagnato channels his Sicilian roots into generous, colorful Mediterranean dishes. Chef Antoine Menendes handles the grill with ancestral know-how, roasting Corsican veal, suckling pig, and milk-fed lamb on the spit.
U Santa Marina's commitment to refined, authentic modern cuisine has earned it a Michelin recommendation—a mark of its consistent quality across all three experiences. Whether you choose the gastronomic dining room, the sandy terrace, or the poolside grill, the restaurant delivers an immersion in the art of Mediterranean living, where the setting and the food are in perfect harmony.
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