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Tucked into Volnay among the grand cru vineyards, this quietly ambitious restaurant built its following without making a fuss about it. The kitchen leans hard on local produce, with vegetables doing most of the heavy lifting, and the handmade pasta hints at the chef's Italian roots. Lunch is relaxed and lighter; evenings shift toward sea bass and saffron aligot. The kind of place Burgundy regulars prefer you not know about.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Sea bass fillet
“In the evening, things move up a notch with the likes of sea bass fillet from the bay of Cannes, saffron aligot, dashi broth, or veal entrecôte with a spiced jus.”
Michelin Guide -
Veal entrecôte
“In the evening, things move up a notch with the likes of sea bass fillet from the bay of Cannes, saffron aligot, dashi broth, or veal entrecôte with a spiced jus.”
Michelin Guide
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The neighbors closest first
- Auprès du Clocher Modern French Eat · 86
- Le Clos du Colombier Stay · 71
- Au Fil du Clos Eat · 69
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