Dijon, France
Dijon’s 5 best restaurants (and must-try dishes)
The guide to Dijon’s best restaurants
Dijon sits at the heart of the rolling vineyards and storied villages of the Bourgogne-Franche-Comté region in France, best known for its wine, but the food scene is just as worth the trip. In recent years, a new wave of chefs has stepped in with a clear message: tradition doesn’t have to mean playing it safe. They’re reworking local staples, building tight relationships with small producers and focusing on dishes that feel personal, not performative. In this guide, we’ll explore the standout eateries where you can taste Burgundy’s heritage, meet the creative minds behind the menus and discover dishes that you will remember long after the last bite.
Top photography courtesy of Cibo
01
Saison
Saison is where French and Italian cuisines meet in a light-filled space that feels both modern and inviting. Chef Riccardo Maiello, originally from Milan and trained in Michelin-starred kitchens, brings a fresh perspective to Dijon’s dining scene. The dining room is light-filled with pale tones and minimal decor. Maiello sources vegetables from the historic Dukes’ kitchen garden and veal from the Guyon brothers’ sustainable farm, giving each plate a clear connection to the land. A standout starter is the slow-cooked egg with broad beans from nearby Arc-sur-Tille, shiitake mushrooms and a garlic and cancoillotte cheese emulsion. The paccheri alla carbonara, made with homemade pasta, pecorino and guanciale, is a nod to Maiello’s Italian heritage and is a must-try if you love pasta.
Saison
17 Rue Lamonnoye
Dijon
France
Photography courtesy of Saison
02
Cibo
Cibo is run by Angelo Ferrigno, who at just 24 became France’s youngest Michelin-starred chef in 2016. Located in a 17th-century Burgundy stone house, the restaurant’s minimalist design features hardwood floors, raw materials, pared-back décor and a small conservatory that lets in afternoon sun. This uncluttered setting lets Ferrigno’s plates stand out – here, artfully arranged raw preparations, subtle Scandinavian influences and art-directed plating take centre stage. Chef Angelo Ferrigno sources everything within 200 kilometres of Dijon and that’s not just a gimmick – it’s the backbone of his Michelin-starred menu. The tasting menu, which spans over 10 courses, offers a journey through creative dishes like organic trout with puffed buckwheat and trout roe and barbecued quail with black garlic pickles and asparagus.
Cibo
24 Rue Jeannin
Dijon
France
Photography courtesy of Cibo
03
Cave
Cave represents a more casual offshoot of Ferrigno’s approach, located just across from Cibo on rue Jeannin. This bistro offers a more casual yet equally thoughtful dining experience. The space is cosy, with light wood accents and a wall lined with organic and natural wines. The menu reflects Ferrigno’s philosophy of local sourcing, with ingredients obtained within a 200-kilometre radius. At lunch, there’s a set menu featuring fresh ingredients like tomatoes from Le Pré Velot organic gardens and trout from Crisenon fish farm. Dinner offers à la carte options meant for sharing – you can’t go wrong with the house-made cordon bleu, courgette flower tempura or beef tataki with ginger and spring onion vinaigrette.
Cave
29 Rue Jeannin
Dijon
France
Photography courtesy of Cave
04
Les Jardins by La Cloche
Les Jardins by La Cloche is part of the historic Grand Hôtel La Cloche – an institution in Dijon since the late 19th century. At Les Jardins by La Cloche, you’ll dine beneath a glass canopy that overlooks a private garden and a signature Orlinski sculpture. Chef Aurélien Mauny presents a bistronomic menu that changes every two weeks to reflect the seasons and Burgundy’s terroir. You can look forward to meals like Bresse pigeon served with pigeon croquette, carrots with a touch of sriracha and the line-caught wild sea bass with crispy scales, penny bun broth and oyster plant. Also, give the classic Burgundy snails served with leek in vinaigrette sauce, parsley croutons and young garlic confit a try.
Les Jardins by La Cloche
Grand Hôtel La Cloche Dijon
14 Pl. Darcy
Dijon
France
Photography courtesy of Les Jardins by La Cloche
05
Origine
Origine is the passion project of Japanese chef Tomofumi Uchimura, who earned his Michelin star in March 2022 and was named a Gault&Millau Master Chef. Uchimura trained under top French chefs before settling in Dijon, where he and his wife Seiko transformed a former 17th-century coaching inn into a serene, contemporary space with soft lighting and intimate seating. The tasting menu, ranging from four to five courses, highlights both local ingredients and Japanese precision. Some signature dishes include the Poulet de Bresse paired with foie gras, morel mushrooms and white asparagus, all accented by apricot and pistachio. The langoustine course finished with oscietra caviar, fennel and a whisper of gin is also a highlight.
Origine
10 Pl. du Président Wilson
Dijon
France
Photography courtesy of Origine
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