Menu 2025 at U Santa Marina Marina di Porto-Vecchio France
Discover an exquisite dining experience at U Santa Marina, nestled in the stunning Marina di Porto-Vecchio. The Menu 2025 offers a curated selection of dishes that artfully blend Corsican and Breton culinary traditions. Each dish showcases locally sourced, organic ingredients, promising a fresh and authentic flavor journey along the picturesque Corsican coast.
Starters
L’asperges et Morilles: Tender asparagus paired with morel mushrooms in a wild garlic broth, complemented by a wild garlic spinach mousse, fresh wild garlic shoots, and delicate asphodel jelly.
La Cotriade: A traditional seafood starter featuring clams, cockles, razor clams, and whelks simmered in a flavorful seaweed broth infused with lemon leaf, served alongside buckwheat dumplings called Kig-ha-farz.
La Langoustine de Bonifacio: Smoked langoustine from Bonifacio paired with sweet Roscoff and caramelized onions, enriched with a delicate shellfish juice.
L’œuf Bio Corse: A celebration of Corsican organic egg with creamy yolk, wild leeks, smoked brocciu cheese, and topped with light ribot milk foam.
Main courses
Le Saint Pierre: John Dory fish prepared with salted butter, Vuelta veil, ginger myoga foam, black lemon, and accompanied by young seasonal vegetables.
La Baudroie: Braised monkfish enhanced by fig leaf, fresh blue crabs from Diana's lagoon and shellfish juice, served alongside roasted vegetables with Kari Gosse seasoning.
Le Rouget: Flame-grilled red mullet paired with grilled octopus flavored with myrtle, served with a matelote-style sauce, chanterelle mushrooms, and fresh new carrots.
La Bouillabaisse: A classic fish stew featuring John Dory, monkfish, red mullet, Gambero Rosso shrimp, crispy saffron potatoes, rockfish broth, and finished with traditional rouille sauce.
Le Veau Corse Bio: Corsican organic veal prepared three ways: medium-rare fillet, veal tartare with Diana's oysters, and confited veal belly, paired with golden risotto enriched with bottarga and a smooth artichoke mousse.
Le Boeuf: Grilled Jersiaise beef fillet cooked with Komodo barbecue, served with pot-au-feu seasoned with gorib pepper, barbagian stuffed with chuck, olive oil mousse, Oltremonti, and fennel.
Le Cochon: Slow-cooked pork chop accompanied by fresh spring fava beans and peas, prepared barigoule-style for a hearty taste experience.
L’Agneau fermier: A tender Cévennes farmed lamb rack served with glazed vegetables and a rich jus to bring out the natural flavors.
Desserts
La Bretagne: A delicate buckwheat siphon served with cacao tuile, cider-poached apple flowers, praline hazelnut, and refreshing Granny Smith sorbet.
La Fraise: An indulgent strawberry dessert featuring full fruit jelly, white chocolate puffed rice, verbena cream, strawberry confit, and strawberry verbena sorbet infused with nepeta.
Le Chocolat sésame: A rich 70% Opéra chocolate cream combined with sesame praline, chocolate cigarette, chocolate mousse stone, crispy tuile, and tahim ice cream for a delightful finish.
Citron Meyer Corse Bio: Meyer lemon cream with aneth sugar, meringue tube, Altrimontu olive oil reduction, aneth and lemon Dolce aneth, olive poutre, and aneth lemon sorbet celebrating Corsican citrus.
Chariot de fromages Corse (chèvre et brebis): An assortment of Corsican farm cheeses including chèvre and brebis, served with house-made jam to complete a delightful tasting experience.
Drinks and specials
U Santa Marina also invites guests to enjoy a carefully selected range of fine wines and refreshing cocktails, perfectly complementing the artful dishes. Whether you dine in the formal dining room or indulge in casual waterside meals at the beach tables, each experience is enhanced by impeccable service and stunning views over the bay.
