“On-site parking available” Restaurants in Bourgogne-Franche-Comté
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For over 100 years, this renowned establishment has been a haven of exquisite taste and exceptional hospitality. Éric Pras is the ambitious chef who masterfully and skillfully navigates between tradition and modernity with his precisely prepared dishes.
In an old 19th-century watermill, the discerning chef Cédric Burtin runs his restaurant. In an inviting atmosphere, guests enjoy contemporary, terroir-driven cuisine prepared with regional products and refined with an international touch.
The restaurant is not only an institution of French gastronomy, but has long been a legend. Chef Louis-Philippe Vigilant offers not only his new creations but also the great classics of Bernard Loiseau, such as pan-fried pike-perch in red wine sauce.
Located in the heart of Dijon, this elegant restaurant is a culinary institution of Burgundy. Chef William Frachot skillfully and confidently navigates between haute cuisine using local products and a style inspired by international ingredients.
Beetroot with caviar, saithe en croûte, or oysters in za'atar jelly – Nicolas Isnard and David Le Comte infuse familiar dishes with exotic flavors. And they do it so spontaneously that there are no menus. But there are 600 labels on the wine list.
Lucie and Thomas Collomb change their menu with the seasons – from bouillon with hazelnut oil to duck fillet à l'orange – always with a regional focus on the ingredients (e.g., lentils from the nearby Ferme Cérès). Extensive wine list and exquisite pastries!
Minimalism defines the look of Angelo Ferrigno's restaurant. Even the ingredients – all sourced within a 200-kilometer radius – reflect this self-restraint. But not on the plate, where the 30-year-old (once France's youngest chef with a Michelin star) pulls out all the stops.
A truly delightful country getaway! At Thomas Collomb's bistro, the sister restaurant of the renowned Rôtisserie du Chambertin, Burgundy delicacies await: escargots, beef bourguignon, or Bresse chicken in cream sauce. The wine list also focuses on wines from the region.
The sanctuary of Burgundy's "climats" showcases wine, while Kevin Julien pulls out all the stops with his food pairings featuring Chambertin and Montrachet. The "Vinostronomique" restaurant boasts 800 labels and seasonal highlights (asparagus with sauce gribiche).
