THE RESTAURANT
BISTRONOMY CONVIVIAL ATMOSPHERE
Elegant, friendly and gourmet, the Son de Mar restaurant sublimates the products of the sea...
The restaurant, welcoming and cozy, is like a seaside bistro. The cuisine is simple, fresh and tasty. You can enjoy octopus in Mediterranean vegetable soup or linguine from land and sea, or even simply roasted royal sea bream.Meat lovers are not forgotten! They will be able to taste the rack of lamb with fig leaf juice or the Corsican veal with olives, revisited with lightness for the occasion.The titles on the menu already take you on a journey with accents from the sea and the maquis.
Opening hours5/7 : 7:30pm-10:30pm closed Wednesdays and Sundays
CHEF FRED GRAVA
Chef Fred Grava, 35 years old, seduces us with his innovative approach to cooking. He certainly got this talent from his apprenticeship with starred chefs, such as Glenn Viel, for whom he was the sous-chef at the prestigious restaurant "L'Oustau de Baumanière***".
From Courchevel to Provence, through Corsica, this native of the Orleans region is now inspired by his travels to offer a true culinary experience to his guests.
"I like to transmit the passion and generosity that characterize gastronomy" - Fred Grava, chef at the Son de Mar hotel restaurant.
Fred Grava, chef of the restaurant at the Son de Mar hotel.
