This characterful town centre establishment (1673), not far from the Hospices de Beaune, is in the capable hands of Charles Danet (previously of Le Timbre in Paris). In an interior that is both rustic and inviting (think white-washed rafters, orange bench seating and a table d’hôtes), the chef crafts a healthy, tasty, legible, market-fresh score depicted by a haunch of veal, beetroot, hazelnuts and black olives, or baked apple, bergamot cream and house vanilla ice cream. Fine selection of (mainly) Burgundy wines, including organic and biodynamic vintages.