U Lampione - Rogliano

The place looks nice, the lady who served us (the take out) pizzas was friendly but the pizza was very disappointing. I had the 'Corsica'. The sausage and bacon were barely there, all I could see was a swampy mess of cheese and oil. Worst thing was the pizza dough was not baked! Only the crust was finished and crispy. All in all not what you'd expect of a restaurant that specializes in pizzas...

We stayed in Macinaggio for a week and we visited some restaurants in this beautiful village. Maybe we were unlucky this evening but it wasn't good. Compared to the other restaurants - it's an uninspring menu and for the money we spend you can have a 3 course plat du jour elsewhere.

We were staying in MACINAGGIO, Corsica for a week and tried out quite a few of the restaurants. However, we thoroughly enjoyed the food at this place and had dinner here three times. The Prix Fixe Menu was reasonably priced and the food very good. Some of us had the pizzas which were also excellent. There were 7 of us in total so we tried quite a few of their dishes.I tried the fish, the Berger Salad and the Crème Caramel and all three were excellent.The staff were very friendly and pleasant and ready to please.Do make sure you use Mosquito repellant if you get bitten easily like me as in summer there are quite a few mosquitos around because of the beautiful greenery around the restaurant.

Bit run down but not bad food. Pizza choice is good though. Not enough regional dishes. Great for tourist for a quick meal. Not spectacular but right in port.

Attractive Split level, and a bit digestive, restaurant towards the north end of the marina, with simple parking directly outside. When we visited, there were many hunters in front of the house, although the back was much less busy. Young employees were pretty busy and quite on the ball. Menu was robustly functional and we were aware of before starting some omissions. Like most places here, fish is the main attraction, but there were also plenty of meat alternatives. We started a great option with a huge fresh salad with goat cheese in Filo bakery packages. The main course of grilled calf cuts was less impressive; each wafer thin and covered in a Blande creamy mushroom sauce and accompanied by a mountain of boring catering pack frits. Plenty of space for dessert, so that we actually splash the local speciality, pistazzu; basically, two rather slim slices of bread-based flan in honey and caramel. The staff were quite jovial at the end of the meal after they were quite concentrated earlier. Probably helps when you can speak a little French in the evening, although a girl has spoken particularly well English. Rather more inviting and more coherent than the competitor (U Columbu).