Our story
Seven years,
one standard.
AVANTI began as a small European dining room in Ibadan and never tried to be anything else. What changed is the confidence — and the produce.
The kitchen
Fire, butter,
and patience.
Every sauce starts with a stock we made; every pasta is rolled the morning it is served. The grill is charcoal and wood, lit at ten and rested at midnight.
We buy small and often — fish from Eleyele, vegetables from Bodija market, cheese from a single importer who calls before he lands.
Milestones
How the room grew up.
2019
A room on Awolowo Avenue
Forty-two seats, one wood grill and a wine list of eleven bottles. The first service ran an hour late and sold out anyway.
2022
The tasting room
Twelve seats behind the pass, where the kitchen cooks whatever the morning market argued for. Booked out most weeks by Tuesday.
2026
Still the same fire
New hands, same standard: pasta rolled daily, bread proved overnight, and nothing on the plate that has not earned its place.
The house
People you will meet tonight.
Chidera Okoye
Executive Chef
Marco Vitale
Head of Pastry
Zainab Bello
Restaurant Director