Pica Pica

Compared with Dijon’s more traditional wine-bar rhythm, Pica Pica is the better fit when the brief is cocktails, shared plates, music, and a rooftop setting rather than a long, Burgundy-led dinner. The smart move is to treat it as a social stop with food, not as a measured destination meal.

Go for the rooftop-and-cocktail format, then add plates to share

The draw is the format: cocktails, cooking, music, and a rooftop view over Dijon. That makes it more useful after a first visit, when the question is not whether it can handle a full evening, but how to use it well. Start with the drinks side, then build the table around shareable plates rather than ordering as if this were a formal tasting-menu room.

The menu direction is global-flavoured tapas and sharing plates made with fresh products, with richer options available for a more substantial order. The clearest anchor dish is beef fillet with roasted lobster tail, meat juice, and mashed potatoes, which pushes the experience beyond snack-and-drink territory. On the drinks side, a French 75 is listed at €12, while Patrick Font fruit juice is €6 for 25 cl, with flavours including apricot, mango, apple, strawberry, orange, tomato, and pineapple.

Not a takeout-first choice

For off-premise dining, this is not the format to prioritise. The value is tied to the rooftop, the drinks, the music, and the shared-table rhythm, so taking food away would strip out much of what makes the place make sense. If eating away from the room is the plan, choose something built around portability; if staying in, order for the table and let the setting do part of the work.