Quetigny 最佳餐厅

William Frachot

★★ Michelin€€€€french

This 19C former coaching inn bang in the heart of historic Dijon is the HQ of one of Burgundy’s most talented chefs. A local lad and son of restaurateurs, William Frachot, who is something of a globetrotter (England, Quebec), devises stripped-back dishes in his own image: serious and applied, juggling international flavours and regional produce. He adds just the right dose of inventiveness and energy, illustrated by his new take on eggs meurette and his steadfast commitment to freshwater fish (perch, black bass, pike, zander) depicted by brook trout, zander and river fish soup. Meals are serve

🕐 We-Sa 12:00-13:15,19:30-21:00

ORIGINE par Tomofumi Uchimura

★ Michelin€€€€french

Perfectly at home in this stylish, understated interior, Japanese chef Tomofumi Uchimura, who learned the ropes at Lameloise, rolls out his consummate mastery of Gallic techniques, peppered with discreet Japanese touches. An example: Atlantic cod in a miso crust and umami-flavoured gingerbread with a cauliflower tempura, tarama, bergamot lemon, peanuts and ginger. This fan of Burgundy produce elegantly exalts local ingredients, including organic veg from a Dijon market gardener, Charolais beef, Auxonne saffron, snails from next-door Jura… Nothing is off limits for the chef as long as the quali

CIBO

★ Michelin€€€€french

The contemporary interior of the recently refurbished dining room makes for a striking contrast with the 17C Burgundy-stone building in which it is located. Chef Angelo Ferrigno crafts subtly creative modern food and is committed to sourcing his ingredients locally, in fact exclusively within a 200km radius. He rustles up natural dishes that channel the zeitgeist and unvarnished Scandinavian influences, and presents them with artfully composed plating that is truly exquisite. It's a masterclass in indulgence, and that includes the desserts. Polished service and insightful tips from the sommeli

La Maison des Cariatides

★ Michelin€€€Modern Cuisine

In the Quartier des Antiquaires, this listed 17C building, its façade adorned with caryatids, is now in the hands of Vincent and Marie-Cécile Gomis, who work together to produce refined, contemporary cuisine showcasing judicious flavour combinations. Top-quality ingredients, perfectly controlled temperatures and cuissons, and precise, on-point seasoning – it's flawless! Every element is in its place, the result of a natural and simple approach that invariably works its magic, particularly in the seafood dishes. The savvy, recurring use of sweet spices, which are subtly handled, as well as citr

🕐 Th-Sa 12:00-13:30,19:30-21:30; Mo,Tu off; We 19:30-21:30; Su 12:00-13:30

L'Aspérule

★ Michelin€€€Modern Cuisine

Chef Keigo Kimura creates his signature Japanese-inflected French cuisine in this simple, contemporary decor. Using the finest ingredients – Challans duck, Wagyu beef, lobster and game – he devises a mystery tasting menu that calls on sophisticated cooking techniques (grilling over binchotan charcoal) and an impressive eye for minimalist plating. The memory of his wild boar pie with its shiny golden pastry and intensely game-flavoured filling, accompanied by Sarladaise potatoes, shiitake mushrooms and a port jus lingers with us still! Last but not least, the wine cellar beneath the restaurant

🕐 Tu-Sa 12:00-13:30,19:30-21:00; Su off

Loiseau des Ducs

★ Michelin€€€Modern Cuisine

Housed in the 16C Hôtel de Talmay, a listed historical monument close to the Palais des Ducs, this restaurant is part of the Loiseau Group. Chef Iulian Fistos, former right-hand man to Patrick Bertron in Saulieu, channels his talent into upholding the gastronomical spirit of Burgundy and Bernard Loiseau's classics, with a distinctly contemporary approach: Dijon snails in parsley sauce, garlic purée, celery tempura and watercress soup; Charolais beef fillet, carrot ravioli and beef bone marrow, hay jus. There is a fine selection of wines by the glass and a good-value lunch menu.

L'Évidence

必比登€€french

After honing his skills in top houses, Julien Burdin now rolls out a modern, seasonal score rich in crisp, legible flavours, illustrated by creamy Jerusalem artichoke soup with Murcia pepper and finely diced chorizo, or free-range Burgundy poultry in a vin jaune sauce. The à la carte lineup highlights more upmarket produce, like seared slices of duck foie gras, truffles and mashed potato.

🕐 Mo-Fr 12:00-13:30,19:15-21:30

Cave

必比登€€french

This wine bar-cum-eatery decked in pale wood is a more casual version of chef Angelo Ferrigno’s signature universe - the CIBO is just opposite. A table d’hôte, counters and shelves of wine set the warm scene in which to sample a score rooted in the region. The single set lunchtime menu is resolutely seasonal, while hearty dishes to share starring cherry-picked ingredients depict the evening repertory: boards of charcuterie and/or cheese; ceviche of trout, celery and kalamansi dressing; rib eye of beef. There is never a dull moment in this pint-sized establishment buzzing in sincerity.

🕐 Tu-Fr 12:00-14:00,18:00-00:00

So

必比登€french, japanese

After notching up experience in some prestigious establishments, So Takahashi works alone in the kitchen, while his partner, Rie, is front of house. The chef uses ingredients bought directly at the market to concoct light and flavoursome dishes at reasonable prices. The wine list boasts a selection of fine Burgundies in particular.

🕐 Su-Mo off

Spica

必比登€€regional, french

The former Café de la Préfecture is run by Japanese chef Takaya Uchida. Think upcycled furniture, jazz music, a succinct and regularly-changing menu with meticulously prepared market-fresh cuisine, and Burgundy wines at reasonable prices. The cauliflower cream with squid and chorizo made an impression, as did the fillets of Dombes duck with oyster mushrooms, aubergine and carrot purée.

🕐 Tu-Sa 12:00-13:00,19:30-21:00; We 19:30-21:00

Saison

€€french, italian

In Dijon's Antiquaires neighbourhood, this French-Italian restaurant welcomes diners in a pleasant space decorated in a palette of light colours. Milanese chef Riccardo Maiello, who trained in MICHELIN-starred establishments, is at the helm: he delights diners with modern cuisine that alternates French recipes with nods to local produce, such as a starter of slow-cooked egg, broad beans from nearby Arc-sur-Tille, shiitake, emulsion with garlic and farmhouse Cancoillotte cheese, and 100% Italian dishes, eg al dente paccheri alla carbonara, home-made pasta straight from Italy made with Pecorino

🕐 Tu-We 12:00-13:30; Th-Fr 12:00-13:30,19:00-21:00

L'Arôme

€€Modern Cuisine

This gourmet bolthole offers a taste of happiness. Chef Kadoguchi delivers well-executed and beautifully presented dishes, alternating between Japanese specialties (gyozas) and French recipes (pollack, Provençal sauce) or mixing the two, as he does in his excellent picanha with Asian sauce. Harmonious textures and flavours, spot-on cooking techniques, a fine selection of wines and a perfect welcome – what's not to like?

L'Un des Sens

€€€french

Near the antique dealers’ district, this restaurant serves exquisitely plated food in the zeitgeist in the form of surprise menus. The vegetables and fruit come from the chef’s garden. The market-fresh lunchtime menu is a steal. Courtyard patio for alfresco dining.

🕐 Tu,Th-Sa 12:15-13:30,19:30-21:00; We 12:15-13:30; Su,Mo off

Monique, boire et manger

€€Modern Cuisine, Farm to table

What would Monique, the grandmother of chef Clara Reydet, have made of this charming bistro where seasonal vegetables are the star attraction? Only positive things, for sure! Clara cooks without inhibitions, draws on various influences and wins everyone over with her black pudding cream, scorched leeks, apple and sunflower-seed relish, or gnocchi with confit butternut squash, blanquette sauce and carrot pesto. This fusion cuisine with (not completely) vegetarian leanings is to be enjoyed in the simple, spruce space with lots of wood. Small terrace on the pedestrianised street.

🕐 Mo 19:00-21:30; Tu-Fr 12:00-14:00,19:00-21:30; We 12:00-14:00; Sa 12:00-15:00

Sublime

€€€regional

A stone’s throw from the covered market, Sicilian-born chef Giovanni Spataro draws his inspiration as much from his land of adoption, hence pork belly, stuffed cabbage, caviar from Burgundy and a gutsy mustard gravy, as from his Italian heritage, depicted by butternut ravioli del plin, gingerbread and gorgonzola or beccafico-style gilt-head bream, served with varying textures of onions and a jus made with the fishbones. The weekday lunchtime menu offers excellent value for pleasure.

🕐 Tu-Sa 12:00-14:00,19:30-21:00; Su-Mo off

Azerole

€€french

Originally from Northern China, Xin Meng runs this delightful French-Asian fusion place with a simple neo-bistro decor (stone walls, dark wood tables and chairs). Single-handed in the kitchen, the chef skilfully combines spices, tofu and kimchi with high-quality seasonal French ingredients, to compose dishes such as rack of pork, chimichurri, courgette cream and green curry, accompanied by a dash of creamy hummus and multi-coloured carrot ribbons tossed in an orange vinaigrette – delicious!

🕐 Mo-Fr 12:00-13:30, 19:30-21:00; Su,Mo off

Parapluie

€€Modern Cuisine

This lilliputian restaurant serves globetrotting food in the zeitgeist, with a sprinkling of spices and based on seasonal, mostly local, ingredients. The culinary offer is rolled out in a single set "mystery" menu comprised of several courses at dinner, and a reasonably priced lunchtime menu with options. Fine selection of wine, beer and spirits (whiskies, eaux de vie etc).

🕐 Mo-Fr 12:00-14:00,19:30-21:30; Sa-Su off