Saison

Rating: 13
Author: Gault&Millau

21000 DIJON

13/20
Chef's Restaurant

7 PHOTOS

Chef: Riccardo Maiello
Cooking: French | Local
Services: Terrace

Budget (€)

Indicative price per person (excl. drinks)

30 to 35

Gault&Millau's review 2026

When Riccardo Maiello took over the promising Betterave two years ago, he made no mistake. In this buoyant area for Dijon's new scene, he offers the precise work of a master technician combined with a suggestive, modern menu: perfect egg, lentils with peasant bacon, mushrooms and cancoillotte sauce, a balanced, gourmet and well-cooked starter; fermière and roasted choi pack cabbage, taggiasche olives and lemon confit, Fallot mustard jus, a simple-looking dish of character but a real treat, before creamy dark chocolate and coffee and whisky ice cream. Riccardo and Gabriel are not here for laughs. Between them, they deliver perfectly timed dishes with just the right amount of cooking, temperature, seasoning and balance of flavors, earning them a well-deserved second toque. In the evening, there's more choice in the same vein. In the cellar, a small, attractive list of affordable wines, enough to treat yourself to Burgundy and beyond (Goisot, Fred Magnien, Bertagna, Emmanuel Giboulot, Rapet père et fils, but also Château de plaisance and Luneau Papin, Antoine Sanzay, Vacheron, La Mordorée, and some fine Italian wines).