Chef Tyler Akin’s Bastia, inside Philadelphia’s Hotel Anna & Bel, draws inspiration from Corsica and Sardinia, showcasing mid-Atlantic produce through citrus-bright salads, delicate pastas, fruit-laced mains, and a drinks program extending into the cocktail bar Caletta.

The Heart of Bastia

Bastia is tucked inside Philadelphia’s design-forward boutique Hotel Anna & Bel. The kitchen draws from Corsica and Sardinia while leaning on mid-Atlantic seasonality: citrusy, olive-oil–glossed salads; gossamer-thin pasta with meaty, creamy Bolognese; and pared-back Mediterranean desserts with pine nuts. Opened in August 2024 by chef-partner Tyler Akin of Form-Function Hospitality, the drinks program extends into the adjacent cocktail bar, Caletta—one of the rare places in Philadelphia to sip by a Turkish checker-tiled pool.

“We’re not cooking from classic Sardinian and Corsican textbooks,” said Akin. “We try to put our stamp on these cuisines respectfully. One thing we’ve excelled at here is the inclusion of fruit in savory cooking.”

Though vastly different from the Southeast Asian noodles that first made Akin’s name in Philadelphia, Bastia’s menu echoes dishes from his now-closed restaurant Stock. His obsession with noodles bridges the cultural gaps, as does a delicate balance of sweetness, spice, and savoriness.

“Right now we have grilled peaches with Ibérico, a ricotta–tarragon emulsion, and pistachio. There’s also a fall-to-winter dish of Honeycrisp apples compressed with verjus and Tomme cheese. Corsica is super mountainous, and much of its food resembles that of the French Alps more than the south of France.”

Bastia is constantly in flux. “The menu is always changing. I’m really proud of how dynamic we are,” said Akin. “We’re running four to five specials every night, refining them to put on the menu. It’s not unusual for two to three items to change each week.” What ties the dishes together is an emphasis on mountainous herbs—nepitella, wild sage, calamint, immortelle—sourced fresh from local Green Meadow Farms and dried in a collaboration with New York City’s La Boite Spices. These season grilled meats such as pork collar paired with stone fruits, Rainier cherries, and nectarines. Soon, Akin plans to serve pheasant à la presse with sundried gooseberries, using his newly acquired duck press.

Bastia’s 60-seat room—designed by Foyer Project in collaboration with B March—features a vaulted ceiling, exposed beams, and a striking fireplace centerpiece, finished in warm, natural-hued materials.

In its first five months, Bastia was named one of Esquire’s “Best New Restaurants in America,” received Eater Philadelphia’s award for “Best New Restaurant,” and topped Philadelphia Magazine’s list of “The Top 50 Restaurants in Philadelphia.”

The Chef

Philadelphia chef and restaurateur Tyler Akin, founder of Form-Function Hospitality, brings Corsican and Sardinian inspiration to Bastia while drawing on a career spanning Mediterranean, Southeast Asian, and French cuisines.

View profile