Les meilleurs restaurants en Tournus

03/09/2026: An unpretentious place, but what a treat this home-style cooking was—delicate, flavorful, and enjoyed on a small terrace facing the Greuze statue. Friendly and smiling waiter. A simple, unpretentious atmosphere; a very pleasant experience. Thank you to the team. Don't miss the opportunity to dine here.

02/09/2026: What a gem. A very small restaurant next to hotel de ville in Tournus. Simple menu de jour, but delicious! We had the gazpacho and white fish for €20. A dream! Amazingly prepared, read hot served and very quick service. I added the tart tatin to it for €5 . Delicious!

13/09/2026: A MICHELIN STAR IS NOT ENOUGH TO CREATE HOSPITALITY I rarely write negative reviews. As a former restaurateur and now a consultant in the hospitality industry, I know the effort required every day to offer the best to one's customers. Our visit to L’Écrin de Yohann Chapuis, however, warrants this review, not because of a single disappointing dish, but primarily because of the way our dissatisfaction was received. The beginning was promising: a warm welcome, a beautiful interior, and excellent amuse-bouches. The real problem arose with the "Charolais Beef Steak." The meat was tough and difficult to chew. My companion took a bite and left practically his entire plate; I ate about half. No one came to check if everything was to our liking. When the table was cleared, we clearly expressed our dissatisfaction. The only response: "I'll report it to the kitchen." “No questions, no empathy, and no one came back to our table. Technically correct service is not hospitality. This impression was confirmed. The dishes were presented like a memorized and recited script, with little spontaneity or genuine interaction with the customer. Another example: several loaves of bread were piling up on our table. When I asked for some to be cleared away, I was told they wouldn't be removed until before dessert. A procedure clearly more important than the customer's request. Our €120 Condrieu from Stéphane Montez didn't impress us either. I fully understand the profit margins on wine in restaurants, but this bottle, in my opinion, offered neither the quality nor the expression expected at that price. The most disappointing part came at the beginning. The sommelier asked us if everything was alright. I explained my disappointment with the wine.” His reaction was primarily to defend it—its complexity, its freshness—rather than trying to understand my feelings. Yohann Chapuis then joined us and asked the same question. Surprising, since we had already pointed out the problem with the meat. I explained our dissatisfaction again. His response? He was surprised, since he had been working with the same supplier for years and served a significant amount of that meat every week. But that's not a response to the customer experience. Even if other customers are satisfied, our plate might not be up to par. And that's my main disappointment: the complete lack of "service recovery." No "We're sorry this dish didn't meet your expectations." No "What can we do to rectify this?" Not even: "We regret that you didn't leave our restaurant completely satisfied." The sommelier defended his wine. The chef defended his product and his supplier. And then, we were able to leave. To be perfectly clear: we weren't looking for a discount, a complimentary drink, or any kind of goodwill gesture. We simply wanted to be heard. A sincere statement—"We're sorry, this isn't the experience we wanted to offer"—would have made all the difference. My conclusion is harsh but sincere: when it comes to hospitality, I believe a serious rethink is necessary. A Michelin star should never be synonymous with distance or rigidity. True elegance combines professionalism with warmth: a smile, genuine interest, spontaneity, and the ability to listen to the customer rather than simply following a script. A meal at a restaurant isn't a succession of courses. It's an experience. And when a problem arises, a restaurant sometimes reveals its true character more than when everything is going perfectly. Unfortunately, it was precisely at that moment that L’Écrin deeply disappointed us.

02/09/2026: We were amazed by the Chef's sophisticated, creative, exquisite, and refined cuisine, the presentation of the dishes, and the incredibly pleasant service! It was a true symphony of flavors, colors, textures, and the perfect cooking of each dish, as well as the seamless service of every course. Furthermore, each piece of tableware is a delicate work of art, just like the décor of the dining room. We believe you deserve three stars rather than one! We sincerely thank each and every one of you for allowing us to experience such unforgettable moments. We wish you all the very best.

25/06/2026: Super lovely hotel and restaurant. To go to the restaurant is highly recommended. Rooms are very clean and beds are comfortable. Also, would recommend to get the breakfast, which was very good with lots of variety. It is very difficult to find full breakfast restaurant opened in the morning, and the hotel breakfast is right on spot and right on time.

02/06/2026: A truly wonderful culinary experience with attentive staff, easily deserving of 2 stars.

25/05/2026: One of the few restaurants open on a Sunday at lunchtime, we discovered a magnificent back room, even though the front is also full of charm. The welcome was very warm and the portions generous; it's good value for money, in short, a great place to remember. The raspberry tiramisu is delicious.

24/05/2026: Good restaurant serving winter dishes. Good service.

23/09/2026: The food and service were good, but there was a mistake on the bill. They charged us for complete menus when the starter wasn't included. The bill isn't presented until after payment, so it's difficult to verify. We feel like we've been ripped off 😵

09/09/2026: Calm atmosphere, a quiet restaurant, 😉 the swordfish tartare could have used a touch of lemon zest as I found the swordfish a bit strong for my taste, the hummingbird burger was very good

14/09/2026: Enjoyable time sitting outside on the terrace. Very cheap compared to Belgium: steak tartare with salad and fries 15 euros, mayo and ketchup on the table at no extra charge. Steak with salad, peppercorn sauce, and fries 16 euros. Paid 48.40 euros with 2 glasses of white wine, 1 cola, and 2 Oranginas. Definitely worth repeating.

07/09/2026: Thank you for a lovely time. A perfect ribeye steak, delicious fries, and the pepper sauce was excellent. We had a great, simple meal at a very reasonable price. Added to our favorites! M&C