The best restaurants Haute-Saône

One of the best tables in the region. Here we are at the limit of Haute-Saone, a few kilometres from Belfort. There is a small car park behind the hotel. Chef Serge Louys knows how to receive and sometimes he intends to work in cooking… This is a good sign! Despite an often filled room, in the full week, the service is always impeccable and fast. Fresh products, soft music, decoration and traditional dishes… In entry, foie gras, Saint-Jacques nuts or ragged snails with dried and giroles magret, flat, why not try the roast squab? Dessert, candied apples and ice cream. Excellent value for money. A good plan? Auberge Fleurie participates in Operation "All at the Restaurant" in the fall: for a menu purchased, a menu is offered. A good opportunity to discover this beautiful table. You can also return regularly to your business meals or by gourmandise: the dishes follow the seasons. We recommend!

Take your place in the old vaulted wine cellar, which serves as a dining room. Sit back and enjoy the house's gourmet specialities, with, for example, parsley ham as an appetizer, or would you prefer a candied lamb mouse? Cheese and dessert of your choice and, above all, a very nice wine list, something to delight you in a pleasant atmosphere!

This pizzeria of Vesoul serves pizza to take or eat locally. You can choose between different toppings. " Pizzeria 1000 "is also a pasta bar for lunch or dinner.

A beautiful regional table that cultivates tradition: Bourgogne snails, duck duck, green pepper, salad for crayfish and summer truffles, foie gras. Specialties: Fowl to morels, tartiflette to roucoulons and the…! The lunch menu is far from excessive. The service is for the care of the guests and you will enjoy a pleasant family breakfast.

Deliciously vintage vintage. The decoration of this "old" bistro is a real dive in the 1950 s. Vichy on tables, black and white photos on walls, red and white tones. We come here to taste… meat, of course! By entrance, the charcuterie is at will! Head cheese, rillettes, chicken bowl bowl. Then, to the choice: calf liver, mudflap, tab, tender, steak, steak, tartar, andouillette… It's the paradise for lovers! In accompaniment, fries (will) or seasonal vegetables. Everything is home! The reception is equal to the offer. Enjoy this atmosphere of another time. Note: This old bistro is the restaurant of Sainte-Catherine, a great popular holiday festival (November 25 th). It is then full to bursting. Maybe by booking well in advance, you will have the chance to sit at a table!

An institution. This is one of the most well-known and attended tables of the department. A good simple! On the menu, local dishes, dildo served. By entering, don't miss the forest crust and its seven mushrooms. Good meat lovers for the master hotel tournedos, bison steak or the Burgundian fondue. And then at the time of cheese, place the local specialty: hot cancoillotte. Traditional desserts. A safe value.

What a charming small restaurant! A short walk from the docks, you can dine on a pleasant terrace or indoors in a bright, bright room. A bistro atmosphere and a clientele of visitors. You can choose between toast, salads, local dishes. We appreciate the fresh and original dish and wine with glass. Practice: The staff were very friendly and helpful.

Formerly Original Version, L'Aurore opened its doors in the summer of 2014. It seems that the asset clientele, at midday, remained loyal. Here we are more in a classic brasserie than in a large restaurant. But the concept works. The colours of the decoration are modern and comfortable. The service is fast and efficient. The room is spacious and bright. On the map, the Aurore offers traditional regional dishes, such as the very tasty franc base (two hams, potato, cancoillotte, salad). This is an entirely satisfied establishment. Only hic: it is incredible that French breweries still serve the industrial bread'canteen ', especially when you enjoy an excellent mushroom crust…

Combining the authenticity of the old stones of a house of tradition, a th century residence, located in the lower part of the city and the modern comfort of a house completely renovated by its new owners, the Hotel Restaurant Henri IV offers a charming stop in Champlitte. A renovated house that has preserved all its historical character by combining in its rooms of modern furniture (plasma screen…) to historical themes (Richelieu, Countess of Barry…), especially in the Henri IV suite which retains all its stamp. The same is true of the three restaurant rooms in the affirmed style, such as this old cellar, where the chef serves a traditional gastronomic cuisine whose specialities are: foie gras, saint Jacques aux langoustines, salade salad to forest mushrooms, tournedos filet beef filet sauce, potato scale, potato tarte pie. A fine map of wines from all regions, but also wines from Champlitte and the region.

The hotel serves traditional dishes mainly franc and savoy, composed salads made from regions, fondue, roasted ham… In the evening you can order pizzas. The reception of the groups allows for celebrations and family meetings.

Close to the Miles Etangs Plateau and Lambert Castle, Chantal is home to local products such as the Vosges salad, trout and cheese from the region.

The table not to be missed in Champlitte. This hotel-restaurant is located in a beautiful and imposing area. The vaulted room with exposed stones makes it possible to take its time, to prolong the pleasure of being at the table. The kitchen plays the regional map at very reasonable prices. As a bonus, the reception is very nice. So why not offer (with moderation) a digestive after coffee? There is also a possibility to organise seminars and business meals in this place for gastronomy.

An affordable table. The leader, Jean-Philippe Gauthier, was noticed and elected young talent of Franche-Comté a few years ago. All of its team is in step to serve traditional and tasty cuisine. The small background music adds to the sober decor. At a reasonable price, the first menu of the card (well furnished) offers a bowl of country poultry, guinea fowl, numerous cheeses, a dessert dessert, small furnaces and champagne… The most greedy will attack the six-course menu: appetizers, foie gras, langoustines, lobster, Burgundy marc sherbet, pigeon or bar, cheese, desserts, small furnaces and champagne… Even the largest eaters will be filled. The house is also known for its beautiful wine list (more than 250 references). An important address between Vesoul and Langres.

On the edge of Lake Vaivre, on the edge of the campsite, this modern architecture restaurant deploys a huge terrace facing the water for a moment of relaxation and pleasant greenery. Meal can be filled with a salad in its version (large size version for others), a plate (large variety of land or more exotic). But the speciality of the house is rather fish dishes: flambées flambées in whisky, fisherman's pot, Saint-Jacques and leeks, tenderloin of st. stone sauce, carpe frying, salmon to in, usually served with rice and vegetables. Also sandwiches, breakfasts and brunches, tapas and after work.