Looking for the best coffee in Burgundy? Head to the quiet winemaking village of Saint-Romain, nestled in a small valley, and make your way to Rue de la Tartebouille. Hidden away like a speakeasy, this place feels more like a stylish artist’s studio than a polished coffee shop. Inside, Boston native Matt McClune roasts his beans with effortless cool, sourcing them exclusively from Ethiopia’s finest terroirs and treating them with the same care that local winemakers devote to their grapes. Take, for example, his collaboration with winemaker Christian Knott of Domaine Dandelion, which led to an experimental five-day carbonic maceration of coffee cherries, resulting in a brew with fruity, wine-like notes that’s bound to make waves. The day we visited, we savored an espresso made with 40 HZ beans from Ethiopia’s Jimma region – just the jolt of caffeine we needed before following Matt’s (freely given) advice to hike up to the village’s breathtaking panoramic viewpoint! // Jeanne Suc
THE HIDDEN GEM: An Ethiopian sidamo from Rumu Damo, a natural processed coffee bean (€14 for 250 g).
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