The story
In the heart of Dijon, just steps from the Palais des Ducs, Sublime brings a quietly confident energy to the city's dining scene. The restaurant's warm, elegant dining room sets the stage for a cuisine that chef Giovanni Spataro and pastry chef Salvina Buttaci describe as generous, creative, and delicate — a modern cuisine that draws freely from both Italian and French traditions while remaining distinctly contemporary.
The pair's philosophy is rooted in respect for every ingredient. Spataro and Buttaci aim to surprise and delight their guests through a cuisine that is both conscious and passionate, evolving with the seasons. Their attention to detail is evident in every element of the meal, from the savoury courses to the desserts.
For lunch, the restaurant offers a concise, well-priced menu served Tuesday through Saturday. Options include a starter and main, or main and dessert for €30, or the full three-course experience for €35. A cheese plate from Maison Porcheret is available as an addition. Dishes change regularly, but the menu has featured an aubergine parmigiana with tomato cream, parmesan, and basil; Spaghettoni Gragnano with anchovy butter, lime, and smoked paprika; and a chocolate and cherry dessert with a crispy cocoa tuile and dark chocolate cream. A surprise starter and a chef's inspiration main encourage guests to trust the kitchen's instincts.
The wine list and evening à la carte extend the experience further, though the website offers no specifics — the kitchen prefers to let the seasons and the market dictate what arrives at the table.
Sublime's approach has not gone unnoticed. The restaurant earned a place in the Michelin guide, a recognition that aligns with its quiet ambition: to serve honest, beautiful food in a setting that feels both special and welcoming. For those seeking a taste of contemporary Burgundy with an Italian accent, Sublime is a compelling address in Dijon.
Recognition
Ambience
Details
Location
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