ADN

ADN reopened the former Petit Zinc with a new identity and a clear philosophy of refined, seasonal cooking that highlights Corsican terroir. The project is locally rooted and is supported by pastry chef Christophe Avenoso, who brings a family bakery background and experience alongside MOF Henri Poch, and by long-time front-of-house collaborators Maud Guidi and Guillaume Perez. The kitchen emphasises house-made bread and bakery items produced daily with selected flours, natural levain, purified water and unrefined salt, and places sauces and jus at the centre of its cooking. The restaurant prioritises local, seasonal and organic produce where possible and lists numerous engaged Corsican suppliers for meat, fish, vegetables, olive oil and charcuterie, and has received regional recognition including appearances in Michelin selections, the Gusti di Corsica label and a Jeunes Talents Gault&Millau dotation. Located on Rue de l'Ancienne Poste in central Bastia near Place Saint-Nicolas, the venue presents a convivial bistro atmosphere at lunchtime and a more formal gastronomic setting in the evenings. Service is warm and personable, with attentive front-of-house staff who have long-standing ties to the chef. ADN offers modern, season-driven cuisine that emphasises local Corsican ingredients and refined preparations. Menus change with the seasons and the kitchen pairs contemporary techniques with farm-to-table sourcing. Quentin Sanchez, aged 33, leads the kitchen and draws on experience at the Grand Hôtel de Cala Rossa, La Litorne and La Corniche to develop a cuisine described as modern and evolving with the seasons. Specialties include a 6-course seasonal tasting menu, a 4-course evening menu, market fish with risotto and bottarga; a truffled ham Croque Monsieur with Comté béchamel; gnocchi with lard cream and Parmesan; and house-made sourdough bread and pastries.