Top Wine-Lover Restaurants in Burgundy & Beaujolais: Cellar Tours’ Favorites

By: Genevieve Mc Carthy / Last updated: February 25, 2024


Burgundy is France’s most prosperous province,  historically, culturally, and, of course, gastronomically. The region boasts an enviable and proud tradition of culinary excellence and grand winemaking traditions, with the highly sought-after flavors of both red and white Burgundy in ever-growing demand today. And where there are passionate vignerons, a plethora of fine restaurants soon follows. Burgundians are incredibly discerning in their food choices, and despite the influx of tourism to the area in recent years, standards remain impeccably high. Moreover, new faces and a more avant-garde approach from the emergent Burgundian firmament have ensured that the region is in no danger of slipping into gastronomic inertia; both the traditional and molecular can now be encountered across the Burgundian landscape.

The Cote d’Or region, and indeed Beaujolais, continues to offer an impressive diversity of restaurants, from the Michelin-starred refinement of L’Edem to the extreme comfort of local bistros, serving mouthwatering local dishes at attractive prices. But regardless of the venue, central to the local culinary philosophy is only using the freshest, seasonal ingredients locally sourced as much as possible. Resident chefs are fortunate to have access to some of the best produce and meat in France: Bresse chickens, Charolais beef, Epoisses cheese (and many more), wild game, and the list goes on. Classical dishes include Boeuf Bourguignon, Coq au vin, and Escargot de Bourgogne, but this barely scratches the surface. So, in this remarkable part of France, which certainly doesn’t lack taste, prepare to soak up the riches and unique flavors among our selection of top restaurants in Burgundy and Beaujolais. Bon Appetit 🙂


Arguably the region’s most lauded restaurant, Maison Lameloise, is inseparable from Burgundian tradition. With a coveted three Michelin stars to its name, it has offered unparalleled service, food, and wine for many years and was family-run for three generations. Now presided over by the formidable Eric Pras, the restaurant’s reputation nonetheless remains firmly based on serving classic dishes using seasonal and regional ingredients. Pras transforms local produce into works of art, dishes that you almost feel guilty eating. We don’t want to spoil the feast ahead. Still, standout dishes include his marshmallow of foie gras and gingerbread tuile, scallops with Jerusalem artichokes, ravioli of snails cooked in their juices with mild garlic, and his pigeon breast served with fresh pasta and foie gras. The wine list is suitably grand and covers all the major appellations of the region, from Grand Crus to humble village wines. Service is also spot-on, professional, and not remotely stuffy. An icon of fine dining in Burgundy and a must-visit for all-overs of great food and wine



A truly remarkable restaurant, Loiseau des Vignes, was the first venue in France to offer an entire list of wines by the glass, with over 65 different labels to suit all budgets and preferences. Indeed, if one word sums up Losieau, then it’s wine paradise. Ok then, two words. The list is long, diverse and braves the lesser-known and famous Grand Crus of the Cote d’Or. Opened by Dominique Loiseau in 2007, it sits proudly in the historical center of Beaune, 250 meters away from the site of the famous Hospices de Beaune wine auction. And as you’d expect, the wine list at this Michelin-starred center of excellence compliments superlative cuisine overseen by head chef Mourad Haddouche. His cooking is refined, playful, and bold, making use of the finest local ingredients to spectacular effect. Signature dishes include the legendary seared foie gras, the “quenelle de sandre” (a fish ball with lobster sauce), lacquered duck, and chocolate cassis bomb. Loisue also boasts one of the largest after-dinner cheese selections in France.



It is quite fitting that one of Beaujolais’ most famous red wine villages should boast such a fantastic and great value restaurant. L’Auberge du Cep offers excellent home cooking with no unnecessary frills, lovely service, and local wines on tap. The space is cozy –  a bright small dining room tended to by friendly and English-speaking staff, who will put you at ease with your choices from the daily specials board. Perhaps start with the Terrine de Canard or the famous snails, followed by a carre d’agneau or Margaret du canard. Those with a sweet tooth will love the dessert of cassis avec and fromage blanc. The wine list is diverse but with an understandable bias toward the local Gamay grape, in all its glory. Our advice is to stick to the top, Fleurie; you can’t go wrong – Highly recommended.



Top-notch but decidedly unstuffy, Loiseau des Ducs is the latest venture from Bernard Loiseau, which opened in Dijon in July 2013. Located in the heart of Dijon’s beautiful historic quarter, the restaurant was quickly awarded its first Michelin star. It continues to offer mouthwatering cuisine, professional service, and a multitude of wines by the glass via the Enomatic machine. Head Chef Louis-Philippe Vigilant shows no interest in fashion; rather, he adopts a precise, imaginative approach to his cooking without being overwrought or conceptualized. A glance at their menu confirms this fact; lobster tails in a rich lobster bisque sauce, Charolais beef fillet with a port reduction, pan-fried bream, Margaret du canard with foie gras, and the legendary Cep ice cream, which has to be tried to be believed! In the warmer months, there are alfresco dining options available, and if this restaurant has a drawback, well, we can’t see it.



At the heart of Burgundy’s gorgeous countryside, you’ll find one of the most idyllic and charming country hotels in France. Expertly run by husband and wife team Jean-Louis and Susanne Bottigliero, this small luxury hotel has established a mighty big reputation for its food, service, and surroundings. Not to mention a wonderfully long and varied wine list – over 800 labels –  including the great names of DRC and Le Montrachet. Bottigliero’s protege is Philippe Augé, who has ensured that Levernois has kept its Michelin star and will undoubtedly preside other a second star soon. His cuisine promotes the idea of celebrating the classical Burgundian heritage, so the age-old dishes are all present and correct. Yet, a touch of the modern flows through the menu; foie gras ravioli with a mushroom infusion, fillet of Charolais with Pinot Noir jus, pigeon breast cooked three ways with white truffle infusion, and the Grand Marnier soufflé are just some of the highlights. Our advice – arrive hungrily 🙂



One of Beaune’s less touristy restaurants, Le Benaton, serves refined, contemporary Burgundian cuisine in a relaxed and yet elegant setting. Awarded a Michelin star in 2006, owner and head chef Bruno Monnoir’s cuisine has been described by critics as the “fruit of impeccable discipline, the rigors of which are overcome every time, and transformed into creativity.” Indeed, a glance at his menu reveals a very modern take on classic dishes, which are executed with flawless precision and presentation. So expect daring combinations, bold flavors, and perfectly conceived dishes. Although there is an extensive list of dishes a la carte, we recommend trying one of the ingenious tasting menus. One menu, the market menu, is composed of dishes only using the seasonal ingredients purchased daily from the morning market in Beaune. The highlights are numerous, but our favorite dishes include duck foie gras with smoked eel cassis, wild turbot and butternut squash and clementine reduction, Charolais beef fillet with red wine jus, and the ultimate dessert – Gold Mountain in a hot and cold caramel sauce. We won’t spoil the surprise, but trust us; you must try this spectacular dish at least once! The wine list compliments the proceedings nicely and includes all the great names you’d hope for at such a prestigious address.



No gastronomic journey through Burgundy can omit L’ Ed Em, a restaurant as mythical for its incredible selection of white Burgundies as its superlative cuisine. Head Chef Edouard Mignort is one of the greats; having studied in Paris and Burgundy under the tutelage of various 3 Michelin-starred masters, he finally achieved his dream of opening a restaurant of his own with his charming wife Emilie last year. It quickly built a mighty reputation for warm hospitality, professionalism, and precise, mouth-watering cuisine executed with flair. The whole experience feels slick and polished but without the pretension that can so often plague fine dining establishments in France. The key to Edouard’s culinary flair is his unwavering obsession with only the finest seasonal ingredients, “everything else rests on this foundation,” he says. With this arsenal of great produce, he crafts such delights as Breton lobster and octopus, Bresse chicken with a red pepper sauce and shallot cream, not to mention strawberry poached in red wine with Chantilly cream and mint sorbet. The cheese selection, including, of course, the legendary Epoisses, is one of the best in the Cote d’Or, as is the generously well-stocked wine cellar, containing many of the region’s most famous names with prices to match.



The tables at Lassausaie are some of the most desirable in Burgundy, with one Michelin star to its name, it pays to book well in advance in high season. Owner and chef Guy Lassausaie is one of the local legends, celebrated for his extremely imaginative, inventive, and downright delicious culinary art. In contrast, the décor is relatively simple and restrained; make no mistake, the meal is the headline act here. Major highlights include game when in season and the most delicious mushroom risotto that you’ll ever eat. Sorry, Italy! You could start your gastronomic adventure with fillets of sole with truffles and a prawn emulsion, langoustine with vanilla-infused butter from Madagascar, Rack of Lamb with braised shoulder and pea puree, and the legendary Pinot Noir chocolate fondant. The service is similarly impressive, ultra-professional, yet engaging at the same time. Moreover, Guy boasts one of the most extensive wine lists in the whole of Burgundy, so even long-time Burgundy nuts are bound to discover a few surprises.



Situated in a stunning 19th-century winemaker’s chateau adjacent to the hotel, the gastronomic restaurant welcomes its guests into a series of character-filled salons adorned with period woodwork, elegant moldings, and exquisite parquet flooring. Alternatively, patrons can enjoy the serene beauty of the lush terrace surrounded by greenery.

Acclaimed with a prestigious Michelin star in March 2022, Clos du Cèdre proudly celebrates local producers, skillfully crafting a menu that evolves harmoniously with the changing seasons. This thoughtful approach allows discerning gourmets to embark on a delightful journey, uncovering the tantalizing secrets and delightful flavors of the region’s culinary treasures.

Under Chef Jordan Billan’s artistic direction, the restaurant’s passionate culinary team continually delights diners with their inventive and aromatic dishes, with each creation being a true masterpiece. To enhance the culinary symphony, the restaurant offers an extensive wine selection boasting over 600 references, including a well-curated collection of prized wines from Burgundy.



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Genevieve Mc Carthy

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