The story
On rue Lamonnoye, in the heart of Dijon, Saison brings together the best of two culinary worlds. The restaurant calls itself a “French-Italian bistronomic table,” and the label fits: the cooking is instinctive, rooted in the land and the sea, and changes with the seasons.
The team behind Saison is a tight trio. Riccardo Maiello, of Italian origin, is the father of the restaurant. He spent years in prestigious kitchens—George V, Le Bristol, Hostellerie de Levernois—before opening his own place. His philosophy? To serve food he himself would want to eat. Alongside him, Gabriel Moura arrived from Brazil four years ago, refined his skills at the same Hostellerie, and now creates exquisitely delicate dishes, including irresistible ice creams and sorbets. In the dining room, Clara Mazoyer manages the restaurant with precision and passion for very good wines.
The menu is short and evolves with the seasons. At lunch, you might choose from a two- or three-course formula: a perfect egg with mushrooms and parmesan sauce, roasted free-range chicken with chestnuts, or a creamy tiramisu with coffee ice cream. Dinner and Saturday lunch offer a wider selection, including a duck, veal and foie gras pâté en croûte, line-caught pollock with N’duja, and a crisp buckwheat French toast. Everything is homemade, using fresh products.
The atmosphere is friendly and warm, exactly as Riccardo intended. A terrace is available in good weather. The restaurant has been recognised with a Michelin Recommended distinction, a nod to the quality and sincerity of the cooking.
For those who want to experience more, Saison offers a six-course evening service for deeper culinary discoveries. It’s a place where instinct and technique meet, and where every dish feels like a personal invitation to the table.
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