Restaurant « la Table » Bistrot and wine in Corsica
Lively cooking and bistronomy in Corsica
A cuisine imagined by Chef Fredrik Andersson.
A lover of Corsica, what he wants to create today at Misíncu is an estate where the food is grown on site. What he can't produce, he'll find locally, looking first at Cape Town, then the surrounding region and finally the whole island.
Only natural, artisanal raw materials that he will work to sublimate. For him, products are everything, and his cuisine is a concentration of them, focusing on just 2 or 3 ingredients, tastes and flavors.
At Misíncu, he pursues his locavore approach “from earth to plate”, thanks in particular to his environmentally-friendly vegetable garden, in harmony with the seasons, in harmony with the moment.
“Our cuisine is artisanal - made by hand. It's both light and tasty, with an emphasis on both land and sea. We pay a lot of attention to creating a healthy eating experience - a natural cuisine aimed at making our customers happy and full of energy. Simple, beautiful and delicious! Lively and spontaneous !”
- Fredrik Andersson
Pets weighing up to 8kg are allowed on the estate.
Thanks to their special status, certified companion or guide dogs are always welcome.
Sustainable cooking
Local products in Corsica
Fruits, vegetables, meats, cheeses... come from Cap Corse. The same goes for fish and shellfish, with the collaboration of fishermen from Saint-Florent and Bastia, not forgetting lobsters, octopus and sea urchins from the small port of Centuri.
Herbs and plants come from the Misíncu aromatic garden.
A well-guarded territory of flavors, where every day the chefs come to pick and gather the magical essences of their inspiration.
Amazing lunch and sea view terrace
This is the ideal spot for lunch where you may enjoy a panoramic seaview, come and enjoy the sea spray, the sun and discover our lunch menu.
Wear your nicest straw hat, a light wind, and the blue as far as your eyes can see, you may now sit back and enjoy the view, at Misíncu…
Corsican flavors
La Table is the culinary gem of Domaine Misíncu !
Open for lunch and dinner, enjoy seafront cuisine either :
- at La Table and its panoramic terrace, to enjoy the best of recipes in perfectly mastered simplicity ;
- in the garden, for a natural symbiosis between content and container ;
- at the beach, with its lighter, more colorful menu ;
- the bar, offering original and original cocktails and mocktails, always in harmony with their surroundings.
Emotions and cooking
Fredrik Andersson isn't a man who belongs to a trend, or even necessarily considers himself “Nordic”. Like many chefs driven by passion, he is simply a cook who follows what his heart dictates. He cooks with fresh, hyper-seasonal, hyper-local produce, in keeping with the young, idealistic avant-garde of today's chefs.
He launched his own restaurant in Stockholm in 2002 and was awarded a Michelin star 9 months after opening. Gradually, he shifted the focus of his work to 100% biodynamic and local sourcing, working exclusively with two small farms. He wanted immediate contact with the product, enabling him to build his pantry around a day in the week or even an hour in the day, rather than a month or a season. The result was a cuisine that was resolutely naturalist, minimalist and “of the moment”.
He was then approached to support the creation of a luxury hotel on a biodynamic farm in Andalusia: an incredible experience that led him to become 100% self-sufficient.
His relationship with the Earth has always guided his work.
