Chef Nicolas Martin has taken over the reins of the restaurant at the Hotel VillaPona, a Grand Siècle coaching inn that has been completely renovated. The dining room channels the charm of its bygone days (parquet flooring, coffered ceiling) and peps it up with contemporary details (pendant lights). The chef was born in the region (Bourbon-Lancy) and has worked at Lameloise, Troisgros and Jérôme Brochot's restaurant. Here, he creates delicious dishes using fresh seasonal ingredients: chicken "oyster", chestnuts, winter squash; apples and sweet spices on buckwheat sablé. Guestrooms for overnight stays.