Agathe et Titi

On Place Carnot, not far from the Hôtel-Dieu, this restaurant with a modern façade occupies the ground floor of a picturesque old house. After stints with Robuchon and Ducasse, chef Christophe Quéant crafts modern, seasonal cuisine based on traditional textbook foundations. His top-quality ingredients are transformed into spot-on, straightforward dishes, blessedly free of fancy frills. The contemporary-style dining room, which sports a beige colour scheme and exposed stonework, is the perfect foil for delicious dishes such as sole fillets with mushrooms and tender leaves, or the Madagascan van

This elegant winegrower's manor house with a plush feel and bags of character is set in a leafy garden where tables are laid out in summer... It's the perfect setting in which to sample Jordan Billan's cuisine, which is rooted in the terroir of Burgundy and showcases the carefully-chosen suppliers. The chef's taste for tradition – think matured Charolais beef, bone marrow and a mustard and tarragon jus – does not prevent him from dreaming up more creative dishes with international influences, such as sole cooked on the bone with shellfish, kasha risotto, seaweed and nashi. Guests will also app

This bistro on the main boulevard sports a distinctive contemporary decor complete with wooden floors, black and white striped walls and photos of the stars of French cinema enjoying good food. Cooking has no secrets for the chef who rustles up a spot-on, frequently renewed market-fresh menu. Given the location in Beaune, you won't be surprised to learn that the cellar boasts over 1000 labels – so drink up!

A delightful rustic dining room with exposed stonework, beams and a fireplace serves as the setting for the traditional cuisine and dishes fêting the terroir made with vegetables from the adjoining kitchen garden. Dishes such as snails in a mild garlic broth, grilled trout and lamb navarin can be enjoyed by the fireside or on the riverside terrace. Open every day of the week, this convivial and generous restaurant is a real favourite!

The chef, who trained in prestigious establishments (La Côte Saint-Jacques, Lameloise and La Pyramide), composes a fresh, colourful, inspired cuisine, illustrated by the likes of arctic char with coral and black lemon powder, carrot pulp with calamansi, shiso and ponzu ; or roasted scallops, endives, salsify, quince with Bresse safran and chardonnay sauce … Meals are served in a bright, contemporary interior.

A stone's throw from the town centre, this wine bar-restaurant is a little gem. Chef Martial has hooked up with the best local producers, including some top wine growers, to create wholesome, punchy cuisine that is rife with flavour, eg warm potatoes, haddock, and tarragon sabayon. Relaxed, no-fuss service – the focus is firmly on the contents of your glass and your plate. In fine weather, make the most of the pleasant terrace in the shade of a fig tree.

The elegant, chic bistro - style interior is the setting for cuisine that honours tradition and first - rate ingredients. The house speciality is roasted Bresse chicken. As for the wine list, it is quite simply impressive.