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Burgundy restaurants

Until recently, Burgundy's restaurant scene was defined by traditional cooking in classic settings: châteaux dining rooms, centuries-old coach-stop inns, converted wine cellars. The region's specialties—boeuf bourguignon, garlicky snails, crayfish, frog's legs, Charolais steaks, and coq au vin—are still widely available in dining rooms such as L'Auberge des Gourmets, Le Bistrot des Halles, and Ma Cuisine. But now they're only part of the story. A boom in gastronomic adventurousness in Burgundy, spearheaded by young chefs in Dijon, Beaune, and the wine country, has brought to the table French-Asian fusion, Mediterranean-style seafood, and the kind of creative cuisine d'auteur usually reserved for restaurant capitals like Paris and Barcelona. Look to Le Chassagne, Le Bénaton, and Chez Guy & Family for excellent examples. Burgundy is, of course, famous for its wines—made almost exclusively from pinot noir (red) or chardonnay (white) grapes—so many of the region's restaurants, including Loiseau des Vignes, Ma Cuisine, and Stéphane Derbord, have exceptional wine cellars. Many of Burgundy's finest restaurants are housed in hotels, so in addition to our restaurant recommendations below, you'll also find exceptional meals at Ferme-Auberge de Lavaux in Châtenay-Lavaux, L'Auberge du Paradis in Saint-Amour-Bellevue, Hostellerie des Clos in Chablis, and La Lucarne aux Chouettes in Villeneuve-sur-Yonne. For more expert advice on wining and dining in the region, check out Burgundy Culinary Travel: The Ultimate Wine Lover's Trip from our sister site,

All over France, restaurant opening hours tend to be flexible, meaning service can start or end earlier or later than advertised by up to half an hour, depending on anything from weather to the chef's mood. Meals tend be served earlier in the French countryside than in the cities, and Burgundy is no exception: A Burgundian country auberge typically starts serving lunch at noon and dinner at 7 or 7:30 pm, and stops serving at 2 pm and 9:30 or 10 pm, respectively. Restaurants in Burgundy's cities—Dijon and Beaune, for instance—are more like those in Paris, serving lunch no earlier than 12:30 pm and dinner from 7:30 pm, and continuing service often until 2:30 or 3 pm for lunch and 11 pm for dinner. Don't be surprised if a restaurant, especially one in the countryside or in a small village, is divided into two sections: an informal bar, terrace, or bistro that serves inexpensive daily specials, salads, and "workers' lunches" (called repas ouvriers) and a more formal dining room that serves the restaurant's full menu.

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Laroche Wine Bar-Hôtel du Vieux Moulin, Chablis

Water cascades beneath the dining room at this Chablis hot spot housed in a converted medieval mill over the Serein River. Winemaker Michel Laroche and his wife...more

Editors' Pick
L'Auberge des Gourmets, Le Villars

Don't be fooled by this auberge's studiously rustic vibe (old ceiling timbers, caned chairs, red tablecloths on wooden tables), location on the main square of...more

Editors' Pick
L'Amaryllis, Sennecey le Grand

Formerly a funky auberge, this unlikely address—located on a charmless highway 11 miles south of Chalon-sur-Saône—has been transformed into a...more

Editors' Pick
Jean-Luc Barnabet, Auxerre

Michelin-starred chef Jean-Luc Barnabet is Burgundy's truffle king. Between October and late December, earthy, sweet Tuber uncinatum (Burgundy truffles) are the...more

Editors' Pick
Hostellerie du Chapeau Rouge, Dijon

Dijon's hippest hotel-restaurant is the fiefdom of neo-fusion master chef William Frachot. Whether you order à la carte (about $115 per person) or select...more

Editors' Pick
Hotel Photo
Chez Guy & Family, Gevrey-Chambertin

Chef-owners Yves Rebsamen and Eric Cherval trained on the Michelin-starred circuit but abandoned the luxe temples of gastronomy for this surprisingly...more

Editors' Pick
Aux Terrasses, Tournus

Decades ago, food lovers began driving out of their way for the classic Burgundian cooking of Michelin-starred chef Michel Carrette, whose handsome, family-run...more

Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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