The best restaurants Saône-Et-Loire

The Embellished is undoubtedly one of the best addresses of the region. This restaurant, with excellent value for money, will satisfy your taste buds at competitive prices. The young chef, Sébastien Mazoyer, who has made his arms to the greatest you will spoil you. He works locally, carefully selected products. The card changes every season: a carré of lamb in the sausage, a pressed duck of foie gras in the quinces roasts… As beautiful as good, from appetizers to champagne by bread, also made home. The Embellished can only seduce you. Burgundy wines reign master on the map, but the wine cellar also offers wines from Bordeaux, Rhône and Alsace and also organic wine. The summer, the beautiful shaded terrace, and the winter the fireplace adds to the charm of the establishment. Céline assures the service with great professionalism. A restaurant not to be missed!

Located in Mâcon's downtown, La Brasserie de l'Académie, formerly L'Elysée restaurant is a friendly address of family and traditional cuisine with homemade dishes at very reasonable prices. At lunchtime, quick formulas allow to properly eat a starter, a main course and a dessert or a beautiful dish of mixed salads. La Brasserie also offers homemade burgers house based on Morteau sausage or Berthaut époisses. On the menu, taste the in-shell snails of potato, poached eggs or half-cooked duck foie gras marinated with porto as a starter and continue with a beautiful veal or beef steak, flank steak or andouilette. A dessert buffet will allow you to taste homemade pastries like congolais or cookies. Add white or red wine mainly found in the estates of Mâconnais. From wine by the glass to the pot of 50 Cl, you can enjoy Pouilly-Vinzelles, Montagny 1^er raw or a Mâcon Pierreclos or Chaintré. And you can come in family, a game corner for children has been created in the restaurant. Ultimately, a good quality-price ratio. A place full of kindness to discover with Futé.

T.Bone steak is a piece of meat which owes its name to the shape of the bone which is between the fillet and the sirloin steak and the very tender piece. The house speciality is meat and welcomes you in three rooms and a large terrace. The room capacity is impressive as well as the quality of service. The team is fast and efficient with smiles and kind words. The house specialities: the T-BoneVBF and the Charolais prime rib. To try as well: the spider steak, the Charolais rump steak slab or even the sirloin steak. T.Bone does not forget people who do not always fancy a piece of meat and offers a wide selection of pizzas (at low prices), salads, pasta or fishes. Moreover, the restaurant offers dishes and takeaway pizza. The desserts are simple but gourmet. Parties are organised occasionally. A festive place, a simple and excellent value for money!

The stone house houses a venerable cellar dating back to the sixteenth century for a rustic and medieval atmosphere. Maps do not vary for years, but why change what makes the site successful. There are no more regional entries, with snails, chopped ham or Gaudillère pork rillets. Main flat side, here the carnassiers will be happy. From meat to grill, into sauce, meldue. Filet beef, intertwined, from the pig foot, from Troyes's annotate, grilled on the brass of the imposing chimney. Another marsh of the master of the household: the burgundian fondue, wine grower (wine-made), peasant (chicken white) or the granier of the Grenier (chicken and beef). In this rustic setting, you can enjoy wines from the cru (24 references from the surrounding winemakers). Desserts also play the classic card, chocolate cake, brulated cream, etc. An address that heats up bodies and hearts.

In front of the Clayette Castle, do not rely on the modern exterior of the terrace. Inside, it is an all-in-one and atypical wooden atmosphere waiting for you, almost a museum with old signs, an old mailbox, old registration plates, antique cash register and even an old room phone. A vintage vintage guarantee! The service is attentive and smiling. Here the carnivores are filled and fun. Pascal Clément specializes in charolaise meat, from pre-to plate. A delicious and tender meat where respect for cooking is ensured. Good value for money.

The River Boat installed Savoy in the heart of Burgundy, in the middle of Charolais. The restaurant is spacious, with two rooms and a large parking lot. The decoration is focused on the mountain aspect and for the surroundings the River Boat offers a breathtaking view of Mont Saint Vincent, a magnificent panorama especially in summer, on the terrace. The site is somewhat withdrawn but offers real change. Side menu, you can find Savoyard specialities, of course, with raw ham, ceps, potatoes and salads. Specialties can be enjoyed by two or only with individual portions. But the River Boat also offers local specialities with the Burgundian fondue and the vigneronne fondue. Small appetites will be able to opt for salads but even they are very greedy! Wide choice of buckwheat patties. Most: wood fire grills and barbecues are made in front of you!