Best Western Plus d'Europe et d'Angleterre

Restaurants nearby

• Pierre★ Michelin In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this solid technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs’ legs ravioli with garlic cream, tender pigeon, the breast roasted on the crown, the thigh confit with shallots, Charolais b717m
• La Huchette★ Michelin On the doorstep of Mâcon, this 1950s inn has retained its hunting frescoes by the Zuber manufactory and a lovingly maintained historic interior. In this distinctive setting, Didier Goiffon crafts signature cuisine that is as inventive as it is meticulous and which happily marries regional delicacies with spices. You will find a slate menu and ideas based on a seasonal theme, such as a 100% lobster menu. The chef’s creativity extends as far as the signature dessert, which pairs poire tapée (dried pear) with morels and vin jaune Savagnin, embodying the house character and flair. Cosy rooms for o3.7km
• Ma Table en Ville Based in Mâcon for over a decade, seasoned chef-patron Gilles Bérard (his CV includes Meneau and Bocuse) offers very traditional cuisine with regional notes (Burgundy snails, andouillette supplied by Bobosse, house-made pike quenelles, lobster sauce etc). The dishes are listed on a blackboard and accompanied by a small selection of carefully chosen wines up for grabs at reasonable prices. A friendly and authentic place where you'll wish you could be a regular.111m
• Le Saint-Laurent In a prime location on the banks of the Saône, this brasserie by chef Georges Blanc is something of a local institution. The premises may have undergone a major renovation, but the menu still features classic dishes such as frog's legs in a garlic and parsley butter or osso bucco with creamy saffron polenta, as well as Mediterranean-inspired creations. Tables on the attractive veranda afford views of Mâcon and the medieval bridge.399m
• Cassis After stints in prestigious establishments, this chef excels at meticulous, tasty, straight-forward cuisine, starring quality ingredients (meat from Haute-Loire, vegetables from a local market gardener). The regularly renewed lunchtime menu is a steal; in the evening a mystery menu is paired with a splendid lineup of alcoholic and non-alcoholic beverages.728m
• L'O des Vignes★ Michelin This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It houses the restaurant of a true Burgundian, Sébastien Chambru, who worked notably at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, finding inspiration in the day’s market (marinated and flamed tuna with condiments and beetroot-yuzu vinaigrette for example). In the adjoining7.8km
• La Table de Chaintré★ Michelin This quintessential country restaurant, tucked away in a picturesque village in the heart of the Pouilly-Fuissé vineyards, is the brainchild of a friendly, industrious couple. He scours the local markets for fine produce, which he unveils in cleverly crafted dishes. For example, langoustines from Brittany with celtuce and the first tomatoes, frogs’ legs poached and deep-fried in Japanese breadcrumbs, or Bresse chicken with pattypan squash, rainbow chard and heirloom carrots… The food is naturally enough paired with a fine selection of Burgundy and Beaujolais. The set menu changes weekly – all 8.0km
• La Table BâgésienneBib Behind the spruce façade of this former coaching inn, chef Martin is as comfortable rustling up hearty Bresse cuisine as he is dishes with influences from outside of the region – from chicken liver terrine and crayfish bisque to semi-cooked salmon maki, horseradish mayonnaise or skrei flavoured with sweet spices. The chef extends an invitation to taste new things, in a spirit of discovery echoed by the globes on the tables. This fragrant, skilful and delicate cuisine is an invitation to embark on a journey of the senses. What better way to celebrate sunny weather than with a rum-flambéed banan7.0km
• Agapes In this pretty wine-growing village built of stone with a golden hue, near Mâcon, a young couple of alumni of Lameloise and Villa Madie have opened their restaurant opposite the church, on the edge of the square. Her domain is the spruce space with around 20 covers, wooden floors and culinary references (even in the toilets). He cooks delicious market cuisine inspired by local organic and sustainable producers: guinea fowl with pattypan squash and spring onions, apricot sablé, sorbet and vanilla cream. Surprise menus and very reasonable prices, especially at lunchtime.5.7km
• La Courtille de Solutré A pretty country house, its charming terrace in the shade of an old chestnut tree... and a dynamic Basque chef, who puts passion and good - quality ingredients into his cooking, nicely accompanied by a fine selection of Pouilly - Fuissé wines! There is a handful of guestrooms.8.8km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.