Monday: Closed
Tuesday: 12:00 – 13:00, 19:30 – 21:00
Wednesday: 12:00 – 13:00, 19:30 – 21:00
Thursday: 12:00 – 13:00, 19:30 – 21:00
Friday: 12:00 – 13:00, 19:30 – 21:00
Saturday: Closed
Sunday: Closed
Think to offer
Valid in more than 57 establishments
In the heart of the capital of the Dukes of Burgundy
The CIBO gourmet restaurant is housed in a 17th century Burgundy stone building. Bathed in light by a large glass roof, the restaurant transforms into a magnificent outdoor dining room once opened. The clean, contemporary style is inspired by the Wabi-Sabi trend: materials such as the parquet flooring come from the region and were chosen for their patinated appearance. The combination of these natural materials creates a relaxing, intimate atmosphere, ideal for enjoying gourmet dishes.
Chef Angelo Ferrigno’s modern cuisine is judiciously creative – although this doesn’t prevent him from working exclusively with local produce selected within a 200 km radius. His cuisine is natural and trendy, Nordic-inspired, with raw accents and rare elegance.
Cadre atypique
Climatisation
His cuisine is unlike any other, and for good reason: Angelo Ferrigno has had a relatively straightforward career. “I trained in Auxois. I try to be self-taught. My colleagues who have been through the big houses have more experience and facilities than I do, but I defend my career path, which proves that there are other ways of setting up your own restaurant.
At just 14, the teenager trained at CFA La Noue-Bourgogne, near Dijon, and discovered the world of Burgundy catering. He cut his teeth at L’Hostellerie d’Aussois, in Semur-en-Auxois, and L’Hostellerie de Levernois, in Beaune.
In 2012, he joined La Maison des Cariatides, in Dijon, and worked his way up through the ranks to become chef, in 2015. “I felt comfortable there, but I regularly heard people say, ‘We eat well at Angelo’s.'” As a result, in 2018 and at just 26 years of age, he decided to open his own restaurant, but it was only after two years of work that CIBO saw the light of day. “I wanted to feel at home; I had to redo everything, from floor to ceiling, to create a kitchen to my taste.”
On the plate, this Burgundian not only puts his homeland first, but also draws inspiration from his Italian and Portuguese origins. “It’s a cuisine in tune with the times. I rely on producers located within a 200 km radius, but why not also on a local company specializing in Japanese products.” He has been awarded 3 toques and promoted to Grand de Demain in the France 2022 guide.
