Previously a wine cellar, Basgi Basgi provides an original hideaway on the island of Corsica. Located merely a five-minute walk from the heart of Saint-Florent, its setting quietly mirrors the warm Corsican goodbye 'Basgi Basgi,' pronounced as 'Baji Baji.' This expression carries sentiments of camaraderie and the excitement of future reunions.
Stretching over 40 kilometers and constituting the farthest point in Northern Corsica, Cap Corse is characterized by stark variations in terrain. The rugged Monte Stello massif primarily shapes this area’s topography. This range ascends dramatically from the shore, with Cima di e Follicie being one of the most prominent summits, resulting in spectacular cliffs and sweeping vistas along the coast.
This main mountain chain not only shapes the peninsula’s outline but also affects its weather patterns, plant life, and the lifestyle in the picturesque hamlets perched alongside its rugged coastline near the jagged shore—thus making Cap Corse one of the most captivating areas to explore on the island.
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Humble island beginnings
The origin of the hotel can be traced back to its ancient limestone wine cellar, which was pioneering within the Nebbiu area. The building’s historical charm was tastefully enhanced under the guidance of Marie Tomasini, an architect hailing from Nebbiu and affiliated with the MT Architecture firm. She orchestrated a restoration project that preserved the property’s inherent characteristics. On the inside, Lea Veshima transformed the space into a vibrant retreat inspired by Mediterranean aesthetics mixed with elements from southern Europe, giving guests the sense of being welcomed into a warm, sunny sanctuary away from their own homes.
Earthiness and ochre hues are consistently featured, enlivened by vibrant highlights and instances of indigenous island artistry. Visitors have their choice among three types of rooms, all meticulously crafted with organic elements such as seaweed, raffia, and pottery. The blend of these materials, enhanced by the island’s lighting, fosters a tranquil atmosphere that attracts numerous travelers.
La Table, Corsican seasonality
Set against the backdrop of the Corsican countryside, La Table is led by Antonin Bergoin-Graziani from Saint-Florent. provides an authentic experience of the island's cuisine. The renowned chef's deep understanding of local craftsmen, ranging from vintners to cheese producers, enables La Table to feature the area's premium produce.
Chef Anthony Deront, who has entered his second year at La Table, draws upon his background from prestigious places such as Le Taillevent and Le Coucou. Méribel Head to the menu. This contemporary style highlights the use of local ingredients, featuring dishes like freshly prepared red tuna tataki, grilled meats served with rich jus, and an innovative asparagus and pea risotto. If you have a penchant for sweets, Alban Gentilhomme, who recently joined as the pastry chef from Saint-Barthélemy’s Sin Garden and Josh Emett’s renowned Guilt restaurant in New Zealand, offers nature-themed desserts. Keep an eye out for his creation: a cocoa cookie paired with rhubarb compote, brocciu cheese, and chestnut flour.
However, for those fortunate enough to visit on weekends during the summertime, every Sunday in July and August, the entire hotel hosts an extensive summer barbecue, showcasing regional delicacies like Corsican chops and Cap Corse lobsters, selected specifically to highlight their remarkable freshness and flavor. Enhancing this gastronomic adventure is their impressive wine collection of 150 choices, which primarily consists of organic and biodynamic wines sourced from Patrimonio and other neighboring Corsican regions.
Basgi Basgi Hotel hotelbasgi.com/en
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