The Restaurant

Our chef, Christian, with Florence welcoming the guests, proposes a refined and traditional home-made cuisine, with products from nearby Burgundy terroir, Burgundy snail Gougère (puffed pastry) with nuts, meurette eggs (poached, lard in crisps, red-wine sauce), Charolais beef pavé with Berthaut house époisses cheese, enhanced with an estate wine-list.

Make yourself comfortable, at the bar with a cosy atmosphere, and enjoy our selections of whiskies and wines by the glass.

Opening days

From Tuesday to Saturday
From 7.30 p.m to 9.00 p.m

On Sundays
From 12.00 to 1.30 p.m