Gaïa

31000 TOULOUSE
12/20
 Gourmet Restaurant
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Chef
Emma Cazorla
Cooking
Mediterranean | Tapas
Style
Casual | Wine Bar | With friends

Gault&Millau's review

12/20
Gourmet Restaurant Set in the courtyard of a townhouse in the center of town, this restaurant launched by Antoine Dupont and Pierre-Louis Barassi is undoubtedly one of the trendiest new spots in the Occitan prefecture. Modern, trendy, well-decorated, festive on weekends and with a terrace perfectly suited to fine weather, the place has quickly become a fixture in Toulouse. As for the cuisine, young chef Emma Cazorla, trained at the Ferrandi school, offers a good Mediterranean cuisine, universal and well prepared: mimosa eggs with bottarga and trout roe, perfect egg, mushrooms, milk foam, Bigorre black pork bacon, spicy veal jus, rigatoni and pan-fried portobello mushrooms and shiitake mushrooms, linguine with cockles, cardamom parmesan cream and infused oil, grilled whole sole, lemon beurre blanc, trout roe and creamy risotto, or chocolate finger. Very friendly service.
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Address 24 Rue Croix-Baragnon
31000 Toulouse
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Monday Lunch Dinner
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    Emma Cazorla Chef
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    Alexis Porra Chef
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