Restaurant « Tra di Noi » Bistrot and wine in Corsica
Lively cooking and bistronomy in Corsica
The Misíncu Executive Chef has been passionate about cooking since he was 15 years old. He began by learning pastry, a subtle blend of method and freedom, and then experimented with the natural ways of the profession.
Ricardo Jones is a hard worker who knows every corner of a kitchen. He has worked as a dishwasher, commis, baker, pastry chef and cook, all of which gives him the quiet strength of a great chef.
As a professional in the international hotel industry, he works in 5* hotels and their gourmet restaurants alongside renowned starred chefs such as Ricardo Costa, Vitor Matos, Jean Luc L'Hourre and Bernard Guillot.
So many great figures in the restaurant business who have passed on their art to him and who are today for Ricardo examples to follow, but above all friends.
An eternal seeker of flavours, Ricardo Jones does not eat to live, he lives to eat.
Pets are not allowed on the Domaine.
Thanks to their special status, certified companion or guide dogs are always welcome.
Sustainable cooking
Local products in Corsica
Cuisine at Tra Di Noi is part of the local food movement, with particular attention given to the seafood. From the coast of Cap Corse come delicious rock lobster, spider crabs, and octopus, with sea urchin later in the season. When it comes to fish, there are those from the sea, like denti (a sort of bass) or those from the rocks, like red scorpion fish, simply grilled over wood.
We have the same local preference for our meat, which comes from the farms around the Domaine, as well as our charcuterie and cheese which are all « Fattu in Corsica ! »
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
Back from the local market, back from tide, earth and sea fruits are the central elements of a cuisine deeply rooted on its island. Corsican cooking is generous and genuine.
You may also enjoy a food selection all day for the « no schedule » travellers ! Migliacci, spread of goat cheese and maquis herbs, parsley shellfish, local cheese and fish sashimi, in season product, zero kilometer, are so many hints towards a nomadic food to taste between sunbathing and sea bathing…
Emotions and cooking
At the head of Tra di Noi, the Executive Chef Ricardo Jones accompanied by the Pastry Chef Julien Vidal.
Native from Erbajolo, Corsica - Julien Vidal, returns to his island and signs the Desserts' Menu of Misincu, alongside the chef Ricardo Jones.
Julien has a taste for travel and world cultures, and is also passionate about the French culinary tradition and its extraordinary pastries.
During his apprenticeship, Julien discovered his taste for ice creams and sorbets, working alongside chefs who are "meilleurs ouvriers de France glacier".
For his return, Chef Julien Vidal has created a menu of desserts with the flavours of the richness of the Corsican island. There are the marvellous sun-drenched seasonal fruits: peaches, plums, cherries, pears, figs and red fruits. As well as a wide variety of citrus fruits such as lemons, citrons, kumquats and caviar lemons. The pastry chef sublimates the aromas with the herbs of the maquis; immortelle, nepita, saffron... without forgetting the chestnuts of Castagniccia, the hazelnuts of Cervione, the honeys of the maquis, the fruits of the Saint Sylvestre confectionery in Soveria.
Free with his know-how, Julien Vidal composes desserts that combine tradition and modernity.
The textures are plural, rich in tastes and sensations that combine hot and cold.
The pastry chef, committed to the environmental practices of Misíncu, turns to a desugared pastry and recipes, just as flavoursome, lactose-free and gluten-free.
