Amazing. Great food. Good wines. Exciting cuisine.
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Frank Sielen
.
03 août 2026
10,0
One of the best times I've had in Beaune so far. The team and the food are both worth discovering!
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Marco Lab
.
31 juillet 2026
10,0
A service in front of the chef, delicious and exotic dishes. We thoroughly enjoyed this experience.
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Corinne Mail
.
18 juillet 2026
10,0
Each time we visit, we make sure to have dinner at La Lune, which has become an essential part of our holiday itinerary. Thank you, Julien, for the invaluable advice and impeccable service! Thank you, Chef, for the delicious food! Until next time! We can't wait to return.
Julie
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Julie Deheaulme
.
13 juillet 2026
10,0
Excellent restaurant. The food is high quality and the setting is very pleasant. A great find!
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Edith Nigaud-Coulon
.
21 juin 2026
10,0
Good food, original dishes, and a very nice "sharing" concept. However, the service was a major drawback. The waiter wasn't very pleasant and didn't take the time to explain the dishes. Ultimately, we expected better given the excellent Google rating.
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Sébastien BEAUQUIS
.
06 juin 2026
8,0
Simple place but amazing food. One man shop with his assistant. We had pork and karaage and it was amazing!
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Audrey W
.
27 mai 2026
10,0
Small but mighty, the food is fantastic and a real treat. The concept is excellent and the dishes are delicious. If you enjoy Asian cuisine, I highly recommend it. Don't be in a hurry, because patience is a virtue.
Don't be fooled by the photo of the dish with the tuna; the portion is much more generous. The excitement of the tasting ruined the photo! 😅
Thank you to the chef for the wonderful dishes and to the server who, with his cheerful disposition, kept us entertained while we waited.
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Stéphane
.
11 mai 2026
10,0
Excellent restaurant in Beaune. The food is delicious, the chef and waiter are lovely, and the intimate atmosphere is very pleasant. We came ten years ago, it was excellent, and it still is.
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Pierre Levasseur
.
02 mai 2026
10,0
A truly memorable moment.
We sampled half a dozen dishes, each wonderful; but the sweetbreads—a truly beautiful piece—were perfect, lightly dusted with flour for a very subtle crust, and served with a brilliant condiment: a purée of green chili and yuzu.
What mastery! Bravo.
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