In the Côte de Beaune area, in a charming wine-producing village surrounded by cliffs, this restaurant is decorated in country bistro style, with bouquets of dried flowers and wicker lampshades. It is also the domain of a talented chef – a winning combination! He deftly draws on mostly local ingredients to champion exciting modern cuisine, like flamed trout with Brussels sprouts, unpasteurised cream and dill oil, or barbecued octopus, glazed turnips, umeboshi ketchup and beef-dashi broth. Add to this dynamic and cheerful service courtesy of the young team, plus a good selection of wines (in particular from Saint-Romain).