A Nepita

A NEPITA is a market-driven restaurant in Ajaccio, Corsica, presenting refined recipes built around fresh, local ingredients and seasonal produce. The name refers to the wild marjoram of the maquis and signals an emphasis on aromatic, regional flavours. Recognised by national guides, including a listing in the Michelin Guide and attention from Gault & Millau, the restaurant revisits Corsican traditions with lightness and contemporary touches. Its distinction lies in a market-led, farm-to-table approach. The dining room is small, charming and convivial, set in a calm neighbourhood a few hundred metres from the sea with warm, attentive service. The interior is intimate and well-kept, suited to couples, families or small groups. The kitchen offers daily-changing menus and a lunchtime set formula, with most dishes prepared in-house from carefully selected local products. The cuisine is regionally focused and employs contemporary technique. British chef Simon Andrews, formerly of the Palm Beach in Ajaccio where he earned his first Michelin star in 2010, leads the kitchen and draws particular inspiration from Mediterranean fish, octopus and shellfish. He works alongside his wife Roberta, who manages service and advises on wine pairings from a curated Corsican list. Specialties include lobster ravioli, risotto with porcini cream, grilled octopus with mashed potato and vuletta, a panache of local fish, crab raviole and a house-style Snickers dessert.