Diane, A Broad
June 8, 2013

Chez Vincent [Bastia]

[Note: No, I didn't give in to the temptation to jump on a plane and head back to Corsica so soon after my trip in May. My computer had a meltdown recently, and I thought I had lost a good portion of my photos from the island. Thanks to the miracle workers at Apple, such turns out not to be the case. So, here we are -- with some out-of-order posts from Corsica. I hope you enjoy them anyway, despite them being a bit later than expected.]

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

I think that there’s an instinct in those who travel frequently to avoid the restaurants with the best views, because we assume that they’re inevitably going to be tourist traps with sub-par food. Or be extraorinarily expensive. Or, likely, both. So it’s always a refreshing surprise to find a restaurant with a stunning view, delicious food, and reasonable prices like Chez Vincent in Bastia.

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

With an unbeatable view overlooking the old port and food that includes Corsican specialties such as veal stewed with chestnuts (above, served as a savory millefeuille) and a catch of the day served en papillote, as well as a page full of pizzas, Chez Vincent manages to have a dish for every craving, without being sycophantic.

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Additionally, I will always be grateful to this restaurant for introducing me to my new favorite apéritif: Cap Corse, a fortified wine with a quinine base.

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

The restaurant is known as a pizzeria (despite having a large and varied menu beyond their pizzas) and I’ve got to give them credit on their pies: they came out with appropriately bubbly, charred crusts and a slight tang in the dough, likely due to a long fermentation. Why yes, I am one of those freaks who thinks the crust is the best part of a pizza. Gorgeous, fresh toppings, too.

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Though I didn’t manage to get decent photos of the desserts, because we lingered so long over our delicious dinners that the light on the terrace began to fade, I do recall that we all loved the sweet stuff. Milsters especially fell in love with a Nutella-infused tiramisu, and I enjoyed this very pretty strawberry millefeuille.

Chez Vincent [Bastia] by Diane, A Broad (dianeabroad.com)

Suffice it to say that we enjoyed Chez Vincent so much that we went twice for dinner while we were on the island, and nearly went a third time. If you’re ever in Bastia, it’s a must-do.

Chez Vincent
12 Rue St Michel
20200 Bastia, Corsica, France
04 95 31 62 50

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  • http://www.rachelphipps.com/ Rachel Phipps

    I’ll be sure to check them out if I am ever in the area; you’ve basically just pictured most of my favourite foods!

  • http://www.littlepiecesoflight.com/ Little Pieces of Light

    YAY for the amazing tiramisu!! I absolutely adooooored it :)

    • http://dianeabroad.com/ Diane, A Broad

      Oh, we know. ;)

  • Michelle

    Both the view and the food look fantastic – great job with the pictures.