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!

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.

10/10/2026: We had certainly already visited Tournus to see the abbey... of course, we were familiar with the long-standing reputation of Maison Greuze and also with the renown of Chef Yohann Chapuis, but we had never before crossed the threshold of the restaurant, "lifted the lid of the jewel box," until Friday, October 9, 2026, at lunchtime. A jewel box suggests a gem... our curiosity and our appetite were both piqued. After a warm welcome, we were shown to our table in a very white room, decorated in a modern style, well-lit by a skylight, with round tables (why so large... we would soon discover) spaced apart to allow for a truly tranquil moment as a couple, which was our case. The menus are available in a pretty envelope containing cardstock inserts with the menus, the "signature" dishes, and a selection of wines by the glass. Don't look for a menu as such; there isn't one, as all the dishes included in the set menus are also available à la carte. From the very first (house) aperitif, we understand why the table needs to be quite large...indeed, no fewer than five different amuse-bouches are served, plus a drink... "A little something special," as the film "Les Tontons Flingueurs" would have said in the famous kitchen scene! A special treat made with tomato water and sweet woodruff...surprising, but the drink's very slightly "green" taste is undoubtedly conducive to awakening the taste buds. Our lunch will consist of Oscietra caviar from Madagascar for one of us and crayfish Melba for the other, followed by red mullet marinated and flame-cooked, and langoustine cooked to a pearly sheen with caviar and coral butter sabayon (the signature dish). Everything truly lives up to the restaurant's reputation: the service, the presentation of the dishes (the final touches of which are added at our table by the staff), the cooking, the textures, and the sauces (for the main courses)—everything is delicious…yes…yes…you absolutely must mop up every last drop of these incredibly flavorful sauces…in fact, small saucepans are available on the table…to hell with certain conventions…and long live unbridled indulgence! And then, the dishes live up to their names; the ingredients are there, clearly visible, easily identifiable... a cuisine that is both classic in its respect for the ingredients used, and modern in its presentation and composition. Finally, the dessert, also a signature dish (to be ordered for two): "Warm Muscat grape soufflé, granita and grape sorbet, spelt crumble," also served with a second, playful twist: "Frozen tonic with verjus and ratafia." Here too, the final touches are taken at the table to plate this dessert, and to say it's delicious is an understatement... the soft, airy texture of the soufflé, the crunch of the spelt, and the combination of the other elements make this dessert a true must-try at this establishment. Well, that's all we have to say. We had a delightful time in every sense of the word. A young and talented team works in the dining room—thank you to them—and the chef and his team deserve their reputation. Once again, the stars truly mean something… and whether they are even or odd in number, a visit to these Michelin-starred establishments is always a truly special experience. Yes, this setting truly holds a little gem. A thousand congratulations to all those who contributed yesterday and continue to contribute today to making the facets of the jewels within sparkle and the eyes of the diners seated there shine. It was also a pleasure to exchange a few words with Yohann Chapuis before leaving.

01/10/2026: We absolutely loved our dinner at Yohan Chapuis and his wife's restaurant. He works his magic in the kitchen with incredible technique and originality, while she brings her refined touch, impeccable service, and warm smile to the dining room. The dining room is lovely, and the tableware is stunning and exquisite (a special mention for the Christofle eggs, which are a brilliant touch). Personally, I give you your second star without hesitation. Thank you 🌺

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.

24/09/2026: Very mediocre, it looked better than it tasted. The Poire de Boeuf was not tender, the fries were overcooked. (old oil?)

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.