The square was originally designed specifically to showcase the equestrian statue of King Louis XIV, which was destroyed during the French Revolution.
The ground-level water jets are synchronized to perform fountain shows at various intervals throughout the day.
The current name commemorates the date, September 11, 1944, when Dijon was liberated from Nazi occupation.
The square functions as a giant public patio for the various restaurants housed in the historic limestone buildings surrounding it.
It is built on a slight incline, allowing for a perspective-focused view of the Ducal Palace façade from the far end of the square.
Place de la Libération serves as the primary urban heart of Dijon, acting as the historic semicircular forecourt to the Palace of the Dukes of Burgundy. Designed by architect Jules Hardouin-Mansart in the late 17th century, the square features a radial paving pattern that echoes the building's curvature. Its center is defined by a series of integrated water jets that illuminate at night. The perimeter is lined with 18th-century stone mansions that reflect the architectural homogeneity typical of French Royal Place design. The square was renamed from Place Royale to Place de la Libération in 1944 following the city's liberation during World War II. It currently functions as a pedestrian-only zone hosting outdoor café seating and public gatherings. Beneath the square lies the expansion of the Musée des Beaux-Arts, which occupies the adjacent Ducal Palace. The site is a registered Monument Historique.
The center of the square, looking toward the Ducal Palace to capture the full curve of the buildings and the fountain jets.
Visit during the early evening to see the synchronized water fountain display illuminated.
Look for the entrance to the Musée des Beaux-Arts located within the palace structure directly connected to the square.
Sit at one of the corner terrace cafés for a direct view of the Ducal Palace architecture.
Avoid eating at the restaurants directly on the square if you are looking for local Burgundian gastronomy, as these are often tourist-focused; look into the side streets for higher-quality cuisine.
