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
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Valid in more than 57 establishments
In the Heart of the Capital of the Dukes of Burgundy
The gastronomic restaurant CIBO is housed in a 17th-century Burgundy stone building. Bathed in light by the large glass roof, the restaurant transforms, after opening, into a magnificent outdoor dining area. The clean and 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 gives the place a relaxing and intimate atmosphere conducive to savoring gastronomic dishes.
Chef Angelo Ferrigno offers a judiciously creative modern cuisine – which doesn’t prevent him, far from it, from working exclusively with local products selected within a 200 km radius. He composes a natural and trendy cuisine with Nordic inspiration, featuring raw accents but with plating of rare elegance.
Cadre atypique
Climatisation
His cuisine is unlike any other, and for good reason: Angelo Ferrigno has had a relatively simple career path. “I trained in Auxois. I try to be self-taught. My colleagues who have been through prestigious establishments have more experience and ease than I do, but I stand by my journey, which proves that one can do things differently to create their own restaurant.”
At only 14 years old, the teenager trained at CFA La Noue-Bourgogne, near Dijon, and discovered the world of Burgundian cuisine. He cut his teeth at Hostellerie d’Aussois in Semur-en-Auxois and at L’Hostellerie de Levernois in Beaune.
In 2012, he joined La Maison des Cariatides in Dijon and worked his way up to become chef in 2015. “I felt good there, but I would regularly hear people say ‘The food at Angelo’s is great.'” As a result, in 2018, at only 26 years old, he decided to open his own restaurant, but it wasn’t until after two years of renovations that CIBO came to life. “I wanted to feel at home; I had to redo everything, from floor to ceiling, to create a kitchen to my liking.”
On the plate, the Burgundian showcases his local terroir but also draws inspiration from his Italian and Portuguese origins. “It’s a cuisine that’s in tune with the times. I focus on producers within a 200 km radius, but why not also use a local company specializing in Japanese products.” He has been awarded 3 toques and promoted to Grand de Demain in the France 2022 guide.
