Occitania is a Southern-French inspired restaurant in Uptown Oakland by Chef Paul Canales. The restaurant is nspired by the Occitan linguistic region of Southern France, which spans from the alpine region of Italy’s Piemonte all the way to Spanish Catalonia.
It is an area of culinary familiarity for Chef Paul Canales, who first made his mark on the Bay Area at Oliveto preparing Northern Italian food before becoming known for Spanish tapas and paella at Duende.
LOCATION
On the ground floor of the Kissel Uptown Oakland hotel which once served as the original auto-showroom for Pacific Kissel Kar-Dean Lippi. The historic property's 1910s Beaux Arts façade was originally created by celebrated Bay Area architect Frederick H. Meyer, conceived to embrace the neighborhood’s unique history and spirit.
CUISINE
Daily-changing menus blend deeply rooted traditional technique with creative modern improvisation; adapting ancient recipes and iconic dishes to showcase local, sustainable ingredients from local farmers, ranchers and fishermen with whom our team has long-standing, rich relationships.
BAR
Our beverage menu changes regularly to showcase seasonal ingredients and features a strong emphasis on French wines, aperitifs and craft cocktails that feature a garden-to-glass approach with a nod to the classics.
