The story
At Spica, there is no à la carte. Instead, chef Takaya Uchida crafts a single, regularly changing menu built around fresh, seasonal ingredients sourced from the nearby Halles market. Lunch features a starter, a meat main course, and a dessert for 28 €; dinner follows the same format at 45 €. The concept is simple: trust the chef and let the day’s inspiration guide the meal. Vegetarian alternatives are available on request with advance notice.
Takaya Uchida trained in Tokyo’s gastronomic kitchens before moving to Burgundy, where he worked in Michelin-starred brigades under Marc Meneau, Stéphane Derbord, and Thomas Collomb. In 2019, he opened Spica in the heart of Dijon, a short walk from the market square. His cooking is a personal, inventive take on modern cuisine, supported by a pastry chef who creates delicate desserts and a front-of-house team that welcomes guests with warmth.
True to his Burgundian home, Uchida curates a wine list dominated by local crus, selected during regular visits to partner vignerons. The aim is to pair each dish with the right bottle, enhancing the seasonal, produce-driven plates. The restaurant’s Bib Gourmand recognition from Michelin underscores the consistent quality and value of this approach.
Spica is a small bistronomic space where the focus is on sharing a pleasant moment around the table. The kitchen prepares every dish to order, so lunch takes about 90 minutes and dinner about two hours. The mood is warm and unpretentious, matching the precision of the cooking with genuine hospitality.
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