Château de Pymont

After a tour of Saint Philibert Abbey, take a break at this enchanting address. Bare stone walls and large untreated solid oak tables set the scene indoors, flooded in light thanks to floor-to-ceiling windows. The peaceful garden and the welcome from the chef’s wife are also outstanding. Chef Jean-Michel is an enthusiast, capable of changing his gourmet offering from one table to another in the same evening. His approach is entirely instinctive. His food is thus rich in emotion and establishes a natural complicity with the region, particularly through the use of first-rate local fruit, vegetab

Generous, meticulous cuisine inspired by the culinary traditions of Burgundy is served in the contemporary setting of this annexe to Yohann Chapuis's fine dining restaurant. The regional classics are present and more-than-correct: "pâté croûte Maison Greuze", eggs meurette (in a red wine sauce), fresh frogs’ legs in a parsley sauce, Bresse chicken with morels and vin jaune, as well as some “creations” like this féra (whitefish) fillet with chlorophyll and pea risotto, and absinthe-spiked sauce. It makes a delightful change to see a list of wines served from magnums available by the glass.

In a charming village above the River Saône, this restaurant has a traditional decor (exposed stones and beams, large colourful frescoes). Guillaume Laublanc, a native of these parts, sets about cooking his bistronomy-style cuisine with locally sourced ingredients and infectious enthusiasm. Cooked at low temperature, the Bresse chicken (from Johan Morand's farm) stuffed with morels and vin jaune cream is sure to win you over!

In the local dialect, ‘marander’ means ‘go and eat’. On the Tournus road, this handsome house, built out of Burgundy stone and set in a landscaped garden, is definitely worth a gourmet halt before a good night’s sleep. The owners, Élisabeth and Philippe Michel, are clearly determined to bequeath the tradition of hospitality and the love of premium produce to their team in this elegantly contemporary house that feels like a home. In the kitchen, the chef consummately and delicately curates striking dishes rich in generosity. The stonking choice of Burgundy wines and the knock-out patio add the

This tranquil watermill by a millstream abuts a cottage garden. After growing up in the Charolais countryside, chef Cédric Burtin, who trained with world-calibre Lyon chefs of the ilk of Paul Bocuse and Pierre Orsi, has come into his own as he explores the cornucopia of Burgundy. In addition to a savvily mastered creative streak, this authentic, delicate chef has a flair for adding a playful spin to the region’s ingredients and recipes. His surprise menu rolls out delicacies such as whitefish from Lake Geneva, confit and smoked with whitefish charcuterie, runner beans and a jus made from fishb

The menu of this former 1900s station buffet features generous cuisine that places freshness above all other virtues! You can have lunch or dinner in the brasserie, in a convivial setting, with a repertoire of regional classics that have made restaurant’s reputation (pâté en croûte, quenelle de brochet, frogs' legs), or a few modern “creations” (snails braised in olive oil with star anise, cloves and juniper…).

On the banks of the Saône, this quayside brasserie boasts a very pleasant terrace right beside the river. In charge of proceedings is chef Valéry Meulien. His dishes focus on the region's classics, including pâté croûte, ham terrine with parsley, calf's head, and sweetbreads with morel cream. The flavoursome red wine sauce sprinkled with chopped parsley that accompanies the œufs en meurette is proof that the chef has by no means lost his touch. Booking is highly recommended.