The story
Opéra is a bistro and modern cuisine restaurant at 1 rue d'Athènes in Rodez, France. Michelin named it Recommended in 2026, and Le Fooding listed it the same year. The kitchen belongs to Venetian chef Vasco Baldisserotto, who works with producers from across the Aveyron.
Baldisserotto describes himself as a disciple of Marchesi, Alajmo and Bras, and his menu is built on regional produce. Poultry comes from Les Volailles d'Alice in the Cantal, red meat from La Table de Solange in Cassagnes-Bégonhès, and vegetables from Roualdès in Saint-Parthem. Amuse-bouches such as a tomato and hay cappuccino with mushroom powder show how Italian technique meets local ingredients.
Murano glass light fixtures hang over the dining room, and silk curtains give each table a measure of privacy. Ceramics made by Martina Cristofani carry the early courses. The restaurant also hosts private parties and offers a tasting menu.
Recognition
Details
History
Opéra? A chic contemporary look, Murano glass light fixtures, silk curtains that keep you in a private bubble within the Bourran neighborhood… This is where the Venetian maestro Vasco Baldisserotto, a disciple of Marchesi, Alajmo and Bras, sings an Italian song to the glory of Auverge’s terroir: poultry from Les Volailles d’Alice in the Cantal, red meats from La Table de Solange in Cassagnes-Bégonhès, vegetables from Roualdès in Saint-Parthem… And to begin this concerto of flavors, served on ceramics made by Martina Cristofani: some splendid amuse-bouches, like the tomato and hay cappuccino with mushroom powder, the Baby Boo squash mousse sprinkled with matcha and a leaf-shaped crisp, or the carbonara tartlet… Followed by a stunning sweet and savory tomato confit tart with a tomato-papaya tartare, draped in a vinegar jelly and sprinkled with tomato powder, sweetened by blood sausage ice cream, bacon espuma and basil; divine cod slow-roasted in olive oil, topped with an oda pepper mousse, treviso and served with coco de Paimpol beans, a coffee and oxalis espuma; before an incredible fruit soup with pistachio sorbet, apricot meringue, purple amaranth and marigolds. Bellissimo! // Gérard Roubeix
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