Spica

Spica is a small bistronomic restaurant in the heart of Dijon, opened in 2019 two steps from the Marché des Halles. It offers a deliberately limited daily menu changing with market finds and seasonality: starter of your choice, a unique meat main course and a unique dessert. The cuisine is refined, creative and accessible, prepared with care and passion. Wine list is almost exclusively local Burgundy crus, selected after regular visits to partner vignerons to secure food-and-wine pairings. Spica holds a Bib Gourmand in the Michelin Guide for modern, high-value cooking. A small bistronomic dining room offers warm, convivial atmosphere, friendly attentive service and a welcoming setting close to the market. Kitchen practises modern, creative French bistronomy focused on seasonal, market-driven ingredients. The house menu emphasises a meat main supported by carefully composed starters and desserts. Takaya Uchida leads the kitchen; trained in gastronomic restaurants around Tokyo, he worked in the starred brigades of Marc Meneau, Stéphane Derbord and Thomas Collomb before settling in Burgundy to open Spica. Specialties: daily fixed menu (starter, meat main, dessert); creative seasonal starters; meat-focused mains; three-cheese plate.