ANTHOCYANE

Is ANTHOCYANE worth booking in Beaune?

If you are planning a serious food-and-wine trip through Burgundy and want a restaurant in Beaune that sits at the intersection of regional cooking and technical ambition, ANTHOCYANE at 4 Rue Poterne is a reasonable candidate to put on your list. The venue record is sparse on verified specifics, which means booking with a direct inquiry is the practical move — it also means we will not invent prices, hours, or menu details that we cannot confirm. What we can do is position it honestly within Beaune's dining tier and help you decide whether it fits your trip.

What to expect from the kitchen

ANTHOCYANE takes its name from the pigment compounds that give Pinot Noir its deep garnet colour — a signal, at minimum, that the restaurant's identity is anchored in Burgundian wine culture rather than generic French bistro territory. For the food-and-wine explorer visiting Beaune, that framing matters: you are not walking into a tourist-facing brasserie. The name alone suggests a kitchen that wants to be read alongside the glass, not independent of it. Whether the current menu reflects a recent evolution , a new direction in the kitchen, a seasonal recalibration, or a chef change , is worth confirming at the time of booking, as Beaune's mid-tier dining scene has seen meaningful movement in the past few seasons.

Technically, the address places the restaurant within the old town walls, a part of Beaune where foot traffic from wine tourists is high but where genuinely cook-led rooms still manage to hold their own. For context, Beaune's most technically accomplished kitchens , including Le Carmin and Clos du Cèdre , operate in this same compact geography. ANTHOCYANE's positioning relative to those rooms depends on price tier and format, both of which require direct confirmation.

Booking and logistics

With no online booking platform or phone number in our current record, the clearest path is to contact the restaurant directly on arrival in Beaune or via a hotel concierge who knows the local circuit. Booking difficulty is assessed as easy relative to Beaune's most in-demand tables, which means you are unlikely to need weeks of lead time , but confirming availability before you arrive in town is still the sensible approach, particularly during harvest season (late September through October) when the whole Côte d'Or fills up fast. If you are travelling during Hospices de Beaune weekend in November, treat every table in the city as hard to book.

For wine-focused travellers building a broader Beaune itinerary, Pearl's full Beaune restaurants guide, wineries guide, and experiences guide are useful starting points. If you are extending the trip into wider Burgundy or France, Flocons de Sel in Megève and Mirazur in Menton represent the country's higher-altitude benchmarks for technique-led cooking.

How ANTHOCYANE compares

Within Beaune's dining tier, ANTHOCYANE sits in a middle ground that is worth thinking through carefully before booking. At the accessible end of the spectrum, 8 Clos delivers honest traditional Burgundian cooking at €€ pricing , the right call if budget is a constraint and you want direct regional food without ceremony. For a full splurge, Clos du Cèdre at €€€€ offers the most technically polished experience in the city's modern cuisine category. ANTHOCYANE, assuming its pricing lands in the mid-range, is most useful for diners who want more ambition than a bistro but are not ready to commit to a €€€€ tasting menu spend.

For the solo wine traveller or a couple looking to eat well without a major financial commitment, 21 Boulevard and BISSOH are both worth considering as alternatives. If your priority is pairing depth , food that is explicitly built around Burgundy's wines , then ANTHOCYANE's name and positioning suggest it takes that seriously, which puts it ahead of generalist options in the city centre.

Quick comparison: ANTHOCYANE vs. Beaune peers

See Pearl's Beaune hotels guide and Beaune bars guide to complete your planning. For France's broader fine dining reference points, Alléno Paris au Pavillon Ledoyen, Troisgros in Ouches, and Bras in Laguiole set the national standard against which Burgundy's regional kitchens are measured.

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