Hôtel-Restaurant La Tête Noire

Named for a medieval tavern sign—the Black Head—this stone inn sits in vineyard country, its south-facing windows overlooking rows of Pinot Noir vines that descend toward the Yonne. The building dates to the 1600s and retains original timber roof frames; the dining room occupies what was once the grain store. Capacity is 50–150. The kitchen leans into classic Burgundian fare without pretense—coq au vin made with local wine, beef daube, fresh trout from nearby streams. A fireplace in the bar serves mulled wine in winter months.