CIBO

The story

CIBO Dijon – Michelin-Starred Modern Cuisine in Burgundy

CIBO: A Taste of Burgundy, Within 200 km

In the heart of Dijon, CIBO offers a compelling argument for modern cuisine rooted in place. The restaurant’s philosophy is built on a clear, rigorous commitment: sourcing ingredients from within a 200-kilometer radius. This is not a marketing slogan but a daily challenge that defines the kitchen’s work, ensuring every plate reflects the best of the Burgundy region.

Chef Angelo Ferrigno, who became France’s youngest starred chef in 2016, leads the kitchen. His approach is driven by a desire to highlight the talents and know-how of local artisans, producers, and breeders. The relationships forged over a year of surveying the region allow CIBO to offer seasonal, high-quality products throughout the year. “My choices are guided and motivated by the desire to do well,” Ferrigno states. “My work is not limited to cooking, I have this desire to highlight the talents, the passion of the region, the local crafts and know-how.”

This dedication to provenance and seasonality has earned CIBO a Michelin star, a recognition of its high-quality cooking. The menu, described as a unique offering designed to surprise, changes with the seasons. The atmosphere is one of understated elegance, allowing the food and its story to take center stage. For diners seeking a genuine taste of modern Burgundy, CIBO presents a clear and passionate vision.