Auberge Chez Rosito

A savory pastry turnover filled with onion compote. The pastry is flaky or bread-like depending on the style, with a sweet and savory onion filling. Typically served warm.

A platter of traditional cured meats from Corsica, likely including coppa, lonzu, prisuttu, and sausage. The meats are salty, flavorful, and rich in fat. Served as a shared appetizer, often with bread.

Slow-cooked eggplant served with tomatoes, onions, and fresh greens. The eggplant is soft and melting, seasoned with olive oil and herbs. A refreshing and savory vegetable starter.

Razor clams cooked with a persillade (parsley and garlic mixture). The clams have a firm, chewy texture similar to squid, served hot in their long shells. Garlicky and herbal.

A rustic loaf made from ground pork, seasoned and baked. Served in slices, it has a coarse texture and savory, meaty flavor. Usually eaten with bread and pickles.

A fresh salad featuring sliced tomatoes and distinctive Corsican sheep cheese (Brousse or similar). Dressed simply with olive oil and fresh mint for a bright, summery flavor.

Oven-baked fish (likely Sea Bass or Bream) prepared with Mediterranean aromatics. The flesh is tender and white, infused with rosemary and olive oil. Served with roasted vegetables.

Fresh scallops served in their shells, seasoned with parsley and garlic butter. Sweet, tender meat with a savory herbal topping. Eat by scooping the meat out of the shell.

Traditional blood sausage (boudin noir) paired with sweet apples and onions. The sausage is dark, soft, and rich in iron flavor, balanced by the fruit's sweetness. Served with small potatoes or fries.

Layered pasta dish with ground lamb, grilled eggplant, and Corsican sheep cheese. Rich and hearty with a distinct gamey flavor from the lamb and sharpness from the cheese.

A fluffy egg omelet filled with chanterelle mushrooms. Savory and earthy flavors. Served with a side of fresh green salad.

Creamy cornmeal porridge served with a savory mushroom stew. Soft comfort food with earthy, umami-rich toppings. Filling and warming.

Pork ribs grilled until charred and tender. Juicy meat that pulls away from the bone. Served with house-made french fries.

Pasta dish featuring a generous portion of lobster (500g). The lobster is cooked in a rich sauce and tossed with linguine noodles. Luxurious and savory.

A two-course meal combination allowing a choice between Starter and Main, or Main and Dessert.

A full three-course meal including a starter, a main course, and a dessert of your choice.

Traditional cheese made from sheep's milk in Corsica. It has a distinctive, rustic flavor ranging from mild to sharp. Served plain or with herbs.

A dense, flavorful cake made with Corsican chestnut flour. It has a nutty, slightly sweet taste and a moist texture. A regional specialty.

Whole or sliced clementines preserved in sugar and brandy syrup. Sweet, citrusy, and boozy. Served as a rich dessert.

Fresh, soft cow's milk curds served with sweet honey. The cheese is mild and creamy, contrasting with the rich sweetness of the honey. Simple and refreshing.

Frozen dessert made from mandarin orange juice and sugar. Dairy-free, icy, and intensely citrusy. A light way to end a meal.

A small yeast cake soaked in syrup, often with rum or limoncello. Served with whipped cream flavored with Corsican lemons. Moist, sweet, and zesty.

A creamy dessert custard flavored with caramel. Smooth, silky texture with a burnt sugar sweetness. Similar to crème caramel or flan.