Chez Marco

Chez Marco sits at the edge of Bonifacio's harbour on the Quai Banda del Ferro, with the boats of the Strait of Bonifacio moored directly below the terrace. This seafood restaurant has built its reputation on produce sourced daily from local fishermen working the rich waters between Corsica and Sardinia — one of the Mediterranean's most productive fishing grounds. The catch dictates the menu: sea bream, sea bass, red mullet, and langoustines appear in their simplest and best forms, grilled over wood with olive oil and maquis herbs, or served in the restaurant's signature aziminu, a Corsican take on bouillabaisse made with whatever the morning's nets delivered. The charcuterie board at the meal's opening provides a counterpoint of land flavours — house-cured figatellu, lonzu, and coppa — before the seafood courses take over. The dining room is open-sided in the warmer months, effectively placing guests at the marina; the noise of the harbour, the smell of salt water, and the view of sailing yachts form as much a part of the experience as the food on the plate. Service is direct and efficient, reflecting the working-harbour context rather than aspirations to haute cuisine. Prices are fair for a marina location in one of Corsica's most visited towns, with mains falling between €22 and €38. Chez Marco operates seasonally from April to October; outside these dates, Bonifacio's restaurant scene is significantly reduced. Reservations are advisable for dinner in the peak summer months, when the terrace fills early and walk-ins face a wait.