Le Cellier Volnaysien - Críticas y comentarios

Restot au top ! La volaille super tendre et onctueuse ! Crème au chocolat Je recommande ce restaurent au top !!

Une honte à la gastronomie française ! Vulgaire escargots de Bourgogne (soit disant) en boite beurre maître d'hôtel inexistant. Oeufs meurette avec un fond de v...

Au départ , repas de famille d'une dizaine de personnes dont 4 enfants ; à l'arrivée un de ces rares moments de bonheur en famille !!Satisfaction totale un accu...

Un repas simplement délicieux, les meilleurs oeufs en meurette de ma vie ! Un cadre très sympathique dans un caveau. Je recommande à 100%

Cadre super agréable service sympathique Cuisine simple et bonne vin très bon rapport qualité prix Franchement top

Grandma's cooking... the great Burgundian classics... mastering it to perfection... all of this wrapped up in a very affordable price... a joy... Food: 4 Servic...

As the name suggests, Le Cellier Volnaysien is actually located in the large and beautifully furnished basement of a beautiful old house in the center of the vi...

Warm welcome and authentic cuisine. Service: Dine in Meal type: Lunch Price per person: €50–60 Food: 5 Service: 5 Atmosphere: 5

Traditional cuisine, beautiful wine list Food: 4 Service: 4 Atmosphere: 4

For years we have been coming to this very pretty restaurant and also very good but now with the change of owner finally the family passions, it is no longer th...

An eccentric restaurant in Beaune, very happy to have found it. The menu of Burgundy has 26,50€ for an entry/plat/cheese or dessert is worth it, it was really g...

Reservation on November 20 on the occasion of the sale of Beaune hospices wines. No need for health, crowded restaurant, customers stacked like cattle by tabs o...

Get out of the highway, enjoy a real stop in this authentic cellar. Pressed or not, a glass of Volnay if the heart tells you, snails, egg meurette of course......

Very beautiful frame and super personal resto very professional

Very good reception, very good wine and excellent gastronomy, bravo for potée.