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Contribute Feedback What Caroline Pons likes about Le 8 de Coeur:
De passage à Ajaccio nous avons cherché un endroit où dîner et sans se ruiner. Tout en évitant les bars à vin qui pullulent dans la ville et au port. Le Resto est situé dans une petite rue au calme. Chants corses en fond. Et tout ce qu on a mangé etait local et fait maison... civet de sanglier , frites maison, charlotte corse : tout etait simple et bon. Nous conseillons à tout ceux qui aiment la simplicité et l authe... View all feedback.
What Aimé Boucher doesn't like about Le 8 de Coeur:
The place looked nice so we stepped in. There was one young boy serving the diners. He was dressed in shorts and t shirt and certainly didn't look presentable as a waiter.It took him ages to explain that the menue is written on a slate outside, and to take our orders.The food itself was average, my fish was good with a nice provencial dressing, whilst the rice was undercooked and the vegetables lacked salt or any oth... View all feedback.
Esprit village au coeur d'un quartier très touristique. Cuisine simple et avec des produits de qualité. Ici on est chouchouté et c'est bien agréable. Et manger des frites maison ultra fondantes dans les assiettes de mamie créé une nostalgie heureuse. Et tout ça pour un prix imbattable. On a adoré.
We went to this cute little restaurant because they offered a 2-courses-dinner named "6 saveurs de corse" (=6 tastes of corsica). And the other starter&main-course was as well corsican and offered for example a plate of mixed slices of saussages and ham. My fiance chose that and some veal in pieces in a very delicious sauce served with homemade fries (which were cut like wedges and also great).My 6-saveurs-meal was without choosing nur as well great. It contained a salty cake filled with different herbs, a spit of special corsican saussage-slices "figatellu" (which I know now is not my favourite, but was good to be able to taste), a little salad with "brocchiu" (a corsican interpretation of Ricotta I'd say) and as well fries. My second course was "Desserts Corse": muffin of châtaigne (a special fine chestnut), créme de châtaigne with canistrelli-pieces (canistrelli is a biscuit you'll find everywhere in corsican bakeries, different savors available) and a fiadone, that's a cake mostly made of eggs, vanilla and curd I guess. All great!! And the waiters and the boss were all very polite and happened to appear in the right moment when we were done with one course to remove the plates.. Much better than people might expect from the sight. But attention: You can only pay cash.
Tout petit resto qui démarque des restos à touristes. .. la gérante sert et fait elle même la cuisine...Carte limitée, gage des produits frais et plats fait maison. .. plats très bons et addition raisonnable...Avons passé un bon moment, merci! !!
Des plats faits maison, un menu découverte qui permet de goûter plusieurs plats typique de Corse. C'était très bon merci :)
Superbe endroit contrastant avec les restaurants avoisinants touristiques... Authenticité et saveurs au rendez vous !
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