An authentic, eco-responsible restaurant in southern Corsica

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A sustainable cuisine, a cuisine with identity!

Taste.  Colours.  Scents too, and flavours.  Mediterannean flavours, at times with exotic hints from far-off lands woven in.  Yes, U Capu Biancu’s cuisine has the sweet scents of Corsican olive oil, of wild arba barona thyme and of nepita marjolaine.  It’s created following the whim of the seasons and of nature, an improvisation to the rhythm of our vegetable garden, of our chickens and…of chef Gadio’s mood.  Spontaneous, authentic and sustainable, our cuisine awakens your taste buds with aromatic herbs, tender meats and fresh fish, juicy fruits and vegetables, and full-bodied wines.  Exit complicated set menus and unchanging menus!  U Capu Biancu’s cuisine is like Corsica – alive!  New dishes each day: three starters, three main courses and three desserts, joining the longtime favourites Black Soup and its kin.  And we dare to say it: this cuisine is faithful!  Faithful to the island farmers and growers, trusting that they are sustainable and certified. An engaged cuisine.  As we are engaged.  Neither excess nor waste, but instead gustatory distraction, respect for resources, environmental protection and a healthy balance.  And of course, savoured in a convivial, almost a family ambiance.

Maître Restaurateur
Chefs U Capu Biancu

Chef portrait

Gadio El Hadji, a "black and white and heartfelt" cuisine

Gadio’s cuisine? It is a country in itself, nothing more and nothing less! A country that is neither his native Senegal, nor France where he came to the top of his art. Nor even Corsica in truth, though he has lived here for more than twenty years. No, it’s an unknown country, the product of a heady cross-fertilization of flavours. It is the world!

The only recipe he follows is born of instinct and of heart, which infallibly guide his flavor pairings and proportions and lead him to experiment, to innovate, to create. Of course, this recipe draws on experience: the experience, first, of a child who loved to linger clinging to his mother’s robes as she bustled about the kitchen. Then that of a student trained first in Dakar, then in Paris. And of a kitchen help, learning from his peers and chefs as one learns from a father, enthralled by the slightest gesture, the smallest experimentation. And finally that of a chef who came into his own in our 4-star hotel kitchen in Bonifacio. Though it was no mean feat, nineteen years ago, to convince him to take up the reins of our gourmet restaurant and to don the chef’s hat! “I was too young,” he admits, “too young to give up partying, going out and my buddies. Too young to take on such a responsibility, even though I knew how to manage a team and a kitchen!” Yet take it on he did, quite naturally. And today our kitchens waft with the scents of exotic spices and exceptional flavours: here are born the precious, refined dishes which all our guests savour, be they in the restaurant or the paillote: each with Gadio El Hadji’s unmistakable identity.