Italie là-bas

Italie là‑bas in Avignon roots its kitchen in Neapolitan tradition — pomodorini del Piennolo, spaghetti di Gragnano and Mediterranean fish — and updates menus every 4–6 weeks, blending authentic products with garrigue, island spices and oriental citrus. It emphasises quality sourcing, seasonal produce and 'true flavours', aims for a single surprising element per dish, trains young cooks, supports the local economy and staff wellbeing, and is recognised by the Michelin Guide and cited by Gault&Millau while staging regular cooking classes and themed culinary workshops for the public. Tucked into a very quiet corner of the city centre, the intimate, refined dining room frames a kitchen described as a "house with a large window", inviting guests to travel through the food while watching it. The cuisine is contemporary Italian with strong Mediterranean and southern‑Italian roots; menus include gluten‑free and vegetarian options and original flavour pairings. Italia Palladino is chef; she was born in Naples, trained in Milan and opened Italie là‑bas in Avignon in 2012, drawing on lessons from elders, encounters with leading Italian chefs and a background in the visual arts. Specialties include Spaghetti di Gragnano with bouillabaisse jus and prawn tartare; Calamari Mediterranean with fennel and Taggiasche olives; Vitello tonnato with coffee, yuzu and Piedmont hazelnuts; Cannelloni with asparagus and parmigiano fondue; Aperitivo all'italiana (shared plates) with Spritz; and Tiramisù (Arabica, coffee praline).