Radiche

Radiche in Bastia develops a modern, season-driven cuisine sourced from local producers and changes its carte according to arrivals. It typically offers four starters, four mains, four desserts and a selection of sharing plates, presents a signature "Menu Racines" as 5- or 7-course tastings alongside a daily "menu du marché", and prepares all ice creams and sorbets in-house. The restaurant appears in professional guides and partnerships including Gault & Millau, Michelin selection and Gusti di Corsica, and provides event and privatisation services with bespoke menus for weddings, business meetings or private evenings. The venue presents itself as an elegant, refined gastronomic restaurant suitable for both daily dining and private events. The site highlights a polished dining room available for privatisation. Cuisine is contemporary and precisely executed, seasonally driven and focused on local sourcing to showcase both land and sea. Menus combine traditional flavours with creative techniques and include shareable plates. Specialties include blue crab in onion ravioli with bisque and caviar; Anguille Rossini (local eel with pan-seared foie gras and apple and vin jaune condiment); toasted bread gnocchi with figatellu, cured egg and mimolette; scallops served three ways (raw with caviar, tempura and dashi-based preparations); low-temperature cooked veal fillet with rösti and black garlic; and local catch with sea urchin, pumpkin and clementine (seasonal).