A La Main

This seductive wine bar/deli was set up by two friends from a village called Oletta in the Haute-Corse region of Corsica, an island with its own distinctive cuisine. The atmosphere inside is all subdued lighting and shelves laden with bottles around a huge bar, hanging lamps and a cave downstairs. The wine list gives top billing to natural vintages from Corsica, like a light and fruity white Domaine Granajolo (Porto Vecchio) 2014, which matched perfectly with bar snacks that show equal concern for the origin of the products: tartines topped with pork belly and coriander, perhaps, or whipped Brocciu cheese with Corsican Moulin Oltremonti olive oil. Many of the brands are rarely found elsewhere, such as the Felix Torr charcuterie, made from Corsican pork raised by micro-producers. The intention isn’t to create an intimidating gastronomic specialisation, however, but to open up the wonders of Corsican produce to as many people as possible. Great job, too.

TRANSLATION: EH