The story
Amapola Kitchen, at 100 rue Porta in Albi, serves brunch and modern cuisine from the end of the Pont Vieux. Le Fooding listed the restaurant in 2026, and Michelin recommends it in the same year.
Maeva Crotti, a newcomer according to Le Fooding, sends the plates out from behind the bar. On the reviewer's visit, the kitchen served stracciatella with pickled peaches, caramelized fish sauce and fennel, plus a bass crudo with white melon aguachile. Crispy wonton crackers with guacamole, redcurrants and toasted corn were also on the menu that night.
The space has terrazzo floors, banquettes and light wood, all chosen by Crotti. Its spot at the end of the Pont Vieux looks across to the cathedral and the banks of the Tarn. The modern cuisine extends to dessert, where a matcha meringue arrives with vanilla cream, raspberries and a touch of pickled cucumber with mizuna.
Recognition
Details
History
This little gem strategically located at the end of the Pont Vieux has stunning views of the cathedral and the banks of the Tarn River. What’s more, it’s been thoughtfully decorated with terrazzo floors, banquettes and light wood, all by newcomer Maeva Crotti, who sends out playful, brazen flavor bombs from behind the bar on a daily basis. The night we went, she sure lived up to her reputation: tender stracciatella with pickled peaches, caramelized fish sauce and fennel; addictive crispy wonton paper crackers with guacamole sprinkled with redcurrants and toasted corn kernels; or even a superb bass crudo with white melon aguachile . And then there are the desserts that go looking for adventure in the vegetable patch, like the lovely matcha meringue with vanilla cream, raspberries and a clever touch of pickled cucumber and mizuna. // Agathe Abigmouth