Col Tempo - Reserva de mesa

In EVITER foie gras half-cuit bad choice on the accompaniment for red wine with glass two choices ghisonaccia/Côte du Rhône wine without more charolais beef net written on the menu and Faux filet de beoeuf servi cuir bleu) not tender at all, the price did not troubled me is the quality of the product. Before you read your meat ticket to my wife, read it first. Correct your menu, do not mislead your customers) Beef fillet and no Charolais beef

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We had a great dinner in this small and cosy restaurant. The food was delicious and obviously made from great products! The recipes were creative but easy to understand. The waiter was very friendly and made the whole dinner a pleasant stay! Don't forget to reserve ahead especially on weekends no matter if lunch or dinner!

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we had a great dinner in this small and cozy restaurant. the food was delicious and obviously made from great products! the recipes were kreatiw, but easy to understand. the waiter was very friendly and made the whole evening meal a pleasant stay! Do not forget to book especially at weekends, whether lunch or dinner!

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Excellent cuisine, a Saint Peter and his destructed pie with artichokes: a real treat! Refined deserts. All right. The service is very pleasant too. An address to be noted in its calendar. Food: 5 Service: 4 Ambiance: 3 Reserva una mesa ahora

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very good restaurant, in the old harbour of bastia. the food is definitiw upper class with fish and seafood. the kitchen has an Italian note.

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very good restaurant with sophisticated dishes and perfectly cooked fish dishes. The deserts are excellent and hearty.

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Very good restaurant with sophisticated dishes and perfectly cooked fish dishes. The deserts are excellent and hearty.

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Very good resto, victim of his success... On the other hand, the server that represses you by laughing bof... Reserva una mesa ahora

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Very good dishes with fresh products, pleasant room with space between tables, service to the top.

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Just delicious, original in addition. Gourmets, don't hesitate...

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