We depart Bonifacio for the four hour drive up the coast to Bastia where we will catch a ferry to Nice. Heading up the coast, we drive by a number of beautiful beaches and, after passing one too many tempting locations, make a U-turn, park and walk in to enjoy the view and have a refreshing drink.
We're not ready for lunch, but we admire the fish cooking on the wood-fired grill and the pizzas in the wood-burning pizza oven at the small restaurant where we have our beverages and hope we'll find something this good when we are hungry in a few hours.
We roll into Bastia, check into Hotel Port Toga, across from the ferry terminal, and head over to the old port for dinner, picking Restaurant Cote Marine. We share two Formula meals: starting with antipasti (zucchini, bell pepper, arugula, parmesan, crostini, olive tapenade) and an octopus salad, followed by Corsican pizza (olives, mushrooms, ham, cheese) and penne with langostino and mussels, with a cheese plate and profiteroles for desert. While we're dining, a group serenades us from outside the restaurant. Ok, we're coming back here again also!
The ferry trip to Nice is five hours and we read, lounge around, and eat the wonderful hot fresh croissants and chocolate croissants (pain au chocolat) that we picked up at the just-opening bakery near the port before we boarded the ferry.
We wheelie off the ferry into old town, where we start looking for a restaurant to camp out and enjoy lunch. After a block or two, we spot several possibilities and pick one that appeals to us. We enjoy two kinds of mussels (with mustard and with chrorizo), accompanied by fish salad with octopus, calamari, shrimp, and mussels. And, for desert, profiteroles.