Loiseau des vignes sur Beaune

Unwelcoming reception. Unwelcoming restaurant. Too small a menu (3-3-3), resulting in very limited choices. Expensive and small portions. Everything is charged extra: main course + side. Nothing superfluous on the plate, not even a single vegetable. The presentation is attractive, the food is good, but nothing more. This is not a place we will return to.

A wonderful experience in a truly bistro atmosphere. The cuisine lives up to the legacy of a great French chef. Thank you.

Very high quality restaurant with a tempting wine list. The trout was my highlight. All dishes were superb.

The menu was excellent but not very extensive… we had a wonderful evening and enjoyed some excellent wines. The staff were lovely and efficient. The atmosphere was pleasant despite a few touristy tables that weren't very discreet.

Very good and excellent service. Very good Savarin for dessert. !!!!

We had a very good meal. The dishes were exquisite. The service was excellent.

Of the many meals I had in Beaune, I would say t his was the best! Superior service and one of the most unique and memorable menus! Superior.

What a magnificent lunch prepared by Chef Alexandre Dutat! The eggs meurette were a unanimous favorite. The Crisenon trout was cooked to perfection, and the coffee tartlet was simply superb! And the service and welcome? Perfect! I loved it!!!

May 21, 2026. Delicious poached egg followed by refined roast quail, excellent local cheese, a very good and refined dessert. Pleasant welcome and service, Burgundy wine a sure bet. Thank you to the whole team. Pleasant setting. We had the tasting menu, a gift from our nieces, and we were delighted.

I was looking forward to taking my partner to the legendary "Bernard Loiseau" restaurant. We did indeed have a bistronomic lunch: starter, main course, and dessert. Only one option per course. So be it. The starter was perfectly satisfactory. The presentation, taste, and texture were all excellent, featuring seasonal vegetables. The main course disappointed me. It was good, but I was expecting a bit more complexity in the flavors, something that would awaken the senses, something that would surprise us, that would make us wonder where the taste was coming from. It was a perch goujonnette with fries and a tarragon sauce. The dessert: acacia fritters. I don't understand the choice to put two fried dishes on the menu in succession! Too much for me, even from a purely dietary perspective! I'm not used to this kind of establishment having cuisine that, while certainly modernized, is so uninventive. I'm sorry to say so.