Finestra by Italo Bassi

Among the traditional shopfronts, this elegant façade stands out from the crowd on Bonifacio harbour. On the first floor, this superb designer space mimicking the shape of the inverted hull of a ship, with a subtle maritime-inspired decor, features a large window (finestra in Italian) overlooking the port. Chef Italo Bassi, who presides also over the kitchens of his restaurant in Sardinia, has devised a menu that allies the cuisines of Italy and Corsica. The mainly local ingredients are handpicked in these masterfully prepared dishes – the double ravioli with two fillings, burrata, guinea fowl casserole and its reduction, light cream of parmesan and fresh thyme is a particularly appetising signature dish!

Cross-border Michelin recognition for Italo Bassi

• Italo Bassi is described as the only Italian chef with a Michelin-starred restaurant in both Italy and France, highlighting a rare cross-border achievement in Italian fine dining.

A grotto setting with a ship-inspired design

• Finestra is housed in a sea cave on Bonifacio's port, and its interior design features an inverted keel motif with a large window that offers a dramatic harbor panorama.

Two Michelin-recognized concepts under one sea grotto

• The Bistrot D’Amore, located on the ground floor of the same grotto that houses Finestra, is also noted by Michelin, providing a secondary dining experience within the same spectacular venue.

Signature Ingredients

• Parmigiano Reggiano: A cornerstone of Finestra’s kitchen, used to create a velvety parmigiano crema and to layer intense umami flavors in dishes such as the Doppio Raviolo. Sourced from Italy, it anchors the menu with a nutty, savory depth that blends seamlessly with the restaurant’s local Corsican ingredients.
• Burrata: Integral to the Doppio Raviolo filling, offering a creamy, luxurious center that contrasts with the pasta and the savory faro/guinea fowl stuffing. Its fresh, milky richness defines the dish’s signature balance between indulgence and technique.
• Faraona (guinea fowl): Featured in the Doppio Raviolo filling as casseruola di faraona, providing a rich, meaty depth and rustic Italian character that pairs beautifully with cheese, herbs, and pasta.
• Timo fresco (fresh thyme): A key aromatic in the parmigiano crema and in other components, lending bright herbal notes that lift cheese, poultry, and seafood elements while anchoring the menu in Italian culinary memory.
• Aceto Balsamico: A classic Italian sweetness and acidity that sharpens flavors and harmonizes with both cheese and seafood courses, adding glossy balance to the plate.
• Olio extravergine di oliva (extra virgin olive oil): Employed as a finishing touch and flavor base, delivering fruity, peppery notes that bridge Italian pantry heritage with Corsican ingredients and seafood.
• Pesce e frutti di mare locali (local Corsican seafood and shellfish): Daily-selected from Corsican fishermen and small island producers, these ingredients infuse dishes with island identity and freshness, guiding the seafood-forward courses and the risotto inspired by fish soup.
• Parmigiano crema (parmigiano-based crema): A signature preparation that transforms Parmigiano Reggiano into a silky cream, intensifying cheese-driven components across the menu and creating a unifying textural element for the tasting journey.