A hybrid
identity
Very close to the rooms, stands the table of Coureilles.
A restaurant open to the woods.
At Coureilles, from the field (or the fisherman) to the plate, the team simmers its dishes according to the seasons, reducing intermediaries as much as possible, also highlighting what the South has best.
And finally, what the address cooks, handles and spices, beyond its recipes, is conviviality and living together.
Picking from your neighbor’s plate is agreed, welcome, even strongly recommended.
On the menu, a happy mix of Mediterranean influences: Sicilian sweets, Marseille grills, Provençal marinades, Greek, Niçoise or Roman salads, Corsican local products and seafood of course. Local as long as it is justified.
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