A fine, century-old inn on the banks of the Ognon, with well-kept rooms and a pleasant terrace, especially on sunny days. The chef prepares traditional cuisine, with regular, pleasing classics: snails with cancoillotte, mushroom and morel crust, trout fillet with yellow wine and morel mushrooms, entrecote of beef with maître d'hôtel butter and pommes frites, a chocolate moelleux with vanilla ice cream and custard. Lunch menu €20 and pleasure menu €39.50.