Sublime

Sublime is a contemporary restaurant offering three-, four- and five-course set menus and a lunch formula, with wine pairings. The team emphasizes love and respect for each product and works with quality ingredients: meats originate in France and EU; cheese comes from Maison Porcheret. The restaurant positions itself for thoughtful, passionate dining that seeks to surprise through balanced flavours and creative presentation, recognised by the Michelin Guide, Gault & Millau. In the centre of Dijon, the dining room blends the city's charm with a warm, elegant, intimate setting suited to tasting menus. Cuisine blends Italian and French inspiration in a modern approach that emphasises seasonal recipes, fresh products and a balance of creativity and classical technique. Giovanni Spataro Cammarata leads the kitchen, joined by pastry chef Salvina Buttaci; his background includes service in palaces and starred restaurants in France and abroad. Specialties: calamari frits with burrata and squid ink; vitello tonnato; fusilloni smoked in hay with cacio e pepe and asparagus; steamed sea bass (bar à la vapeur) with lemon butter; supreme of guinea fowl with foie gras toast; reinterpretation of tiramisù.