Restaurants cuisine régionale Jura

The restaurants are not pléthores in the immediate surroundings, retaining the address of La Cottage, situated just before the church in the small village of Des, commune of the Hauts-Combes. The owner has set it up over 1630 years ago in a former cure dating back to. The restaurant has seats, with a menu of regional specialities such as ris veal, macvin or yellow wine and morels. It is also a small hotel with five comfortable rooms. The bar, open to all, is set in a beautiful vaulted cellar.

It is a great surprise to stop at the Col de la Savine, between Cheese and Saint-Laurent, in this separate hotel of the road. Because if the facility does not pay a mine from the outside, once the door is pushed, a clear smile is displayed behind the counter. In the large room, rather aimed at the groups, adds a smaller, ideal for dinners with family or couple. Wood wood, white walls, tiled floors, decoration does not do too much, to the image of Émilie and Sebastien. Here you can eat good simple. And if the restaurant'pizzeria-grill'is on its own, it would be a shame to be content with a pizza, because communes specialities are generous and tasty. We're happy with a giant salad with corner tones or split a fondue with morels. From time to time, Emilie and Sebastien offer entertainment and theme evenings such as 29 January a surprise evening in honour of the Jura Round, a rally race where Sebastien is a keen participant.

Behind this country-smoking bar is this lovely restaurant which is held in an old farmhouse. He was once a grocery store. At this mountainous altitude, the restaurant enjoys a unique and exceptional panorama of 360 ° on the high Jura mountains, and Jurassian highlands, a true paradise in winter for cross-country skiing, snowshoes and walking and mountain biking in summer. The owner and chef Daniel Grenard receives you with a lot of simplicity and ease. How can I resist getting to know her kitchen? It is traditional but it is characterized by experiences and lots of love. He can do you as well a crust in the chorizo as a Saint-Jacques Norman terrine, as much as a wolf back at Pontarlier, than a calf grenadin at girolles. And that's all right. A discreet but precious address to note on your shelves.

This chalet is designed for those who do not imagine a snow holiday without a mountain setting and the (hearty) dishes that go with it. In the shopping centre of Les Rousses, it is a chalet "as in the past". And it doesn't matter if the facade is not the original one. Inside, the atmosphere is typically "from above" with wooden furniture, peasant decoration and a stove in the middle of the room. The cuisine is varied: regional dishes (fondues, raclette but also burgers reviewed and corrected with local products) but also homemade foie gras, braised pork for 49 hours (low temperature) and grilled veal chop with morels. A nice place, ideal after a day of skiing to recharge the batteries!

For more than 20 years, Christian Schweiger has been a guarantor of the heritage of Jura gastronomy. This master restaurateur craftsman only uses recognized suppliers, many of them local, to enhance his recipes with fresh, high-quality products. This address is a meeting point for connoisseurs who like to take the time for good meals in a cosy atmosphere. They know that everything is cooked homemade, from beginning to end. Gaudriole in the old county, royal asparagus and aiguillettes de saint-pierre with straw wine, sea trout in gratin, quail pomponette steamed with cabbage, are just a few examples. And what can I say, for dessert, about the delight of the 7 sensations of milk chocolate and hazelnuts from Piedmont!

Located on the edge of the town centre of this charming commune, restaurant Les Plane probably evokes less authenticity from outside than it does in the plate: from the good, the generous, the local and the good price! The reception is not at rest and we appreciate finding all the dishes that are renowned for the products of the region: …, "salad, snails sauce, chicken with morels… We love the simplicity of the place and the generosity of the portions, frills.

A family-run establishment for two generations, with clear spaces of aging, where you are concerned to welcome. What a pleasure to enjoy the large terrace under the charms (lit summer evenings) that give their name instead! The homemade kitchen respects regional regional products with a small personal touch of the chef. For example, the sausage of Morteau scented with gentian or savagnum, the lamity of Saint-Jacques to yellow wine, the back of cod grilled with cod… Here, all needs and desires are taken into account: very wide choice of dishes, entrance and desserts, even for the menu of the day! In addition to the traditional children's menu, young food can also choose adult menus in half-serving. The hotel has 12 renovated rooms, with free Wi-Fi, Canal + and Canal Sat. In case of late dinner, a meal tray is offered. As we have understood, the style of the house is that of a good family pension where professionals are listening, ready to inform and advise visitors on the region.

The hotel's restaurant is pleasant with its clear wooden furniture and its view at the foot of the slopes in winter and the summer countryside. The map does a great deal of comtan salads of all kinds and honors the specialties of the Jura wines and mushrooms. It is also pleasant during a ski day to take a break and comfort with a hot drink in the bar. The Darbella is also a hotel with rooms arranged in a mountain spirit or rent an apartment for 5 to 9 people, all classified 1 fireplace at Logis de France. You can stay in half board and full board.

This restaurant, which looks like a large chalet, is set against a livestock farm, surrounded by wooden fences that effectively evoke a ranch. Softwood wood inside, each object also recalls man's best friend: coat racks, wall lights, chandeliers, decorations... horseshoes are omnipresent. The couple Sophie and Michel Marque run this establishment. The products and recipes have a Franche-Comté accent, such as smoked trout with crayfish, pike-perch fillet in yellow wine or guinea fowl supreme with morels. Located at the exit of Salins Le Ranch offers you an exceptional panoramic view of the 2 Salinois forts. He has long specialized in group management (150 seats). But anyone can go there alone or in small groups. The dishes are tasty and copious with a natural welcome of sympathy.

Auberge Fleurie is a special restaurant. Audrey and Bruno, the bosses, specialized him in groups (associations, clubs, families, coaches...). The entertainment and meal-dancing menus run all year round (accordion, theatre, peasant games, stories, songs). People in small groups coming by car, bus or motorcycle can eat there provided they have made a reservation. The regional decor, the good-natured atmosphere and the quality of the food make this Jura restaurant a very friendly and friendly place. The themed menus (including drinks) such as "Franche-Comté weddings, old married couples, pig, tree or Christmas turkey killed" are very festive and joyful. The recipes are Franche-Comté (fish and poultry cooked with Jura wines, Morteau sausage, forest mushroom crust, fresh seasonal frogs...). The restaurant's two communicating rooms can accommodate 180 people plus about 30 on the terrace. A superb tasting cellar also hosts thematic evenings.

At a small walk through the streets of the city, this restaurant, located next to the small Capuchin bridge, offers you the opportunity for a pleasant stop! Beware here the kitchen is simple, family and unpretentious! That those who come to Arbois, "remarkable site of taste" to taste great gastronomy go their way. On the other hand, those who seek to eat for cheap in a warm atmosphere will be happy! Affordable prices are not the least asset of the establishment whose owners come from Midi. They welcome you with a lot of sympathy and offer on their cards, communes specialities (yellow wine), mountain (fondue) and bouillabaisses (on order in advance)!

Ha! Ha! This little white wine… " You know the suite. " If your stomach takes you to this Petit Blanc, try to restore yourself on the terrace under the old Saline tree. But under the impressive stone arch that was a salt attic, the lyonian retro/cap atmosphere won't disappoint you either. The red tiles, bistro furniture and old photos will enhance your comfort. Nestled in the back of the spa center, this restaurant also combines huge slates that sing the wines of an informed choice and the specialties of the house. Salad of saint-marcellin and larval, free of leeks to yellow wine, quenelles of pike, crayfish, half-coconut sauce… all these dishes will make you calmer. Rich, the dishes are served by staff in good and efficient surroundings.

From walking back to the immense nature nearby or some ski slopes, this restaurant ideally located at the foot of the slopes (background and descent) is the perfect place to relax around a good dish. The large room has 70 seats and the terrace covered in season offers a country view. Bikers like to stop there before continuing to nearby Upper Doubs. Grillades at lunch, an express formula or a dish of the day for the most pressing, will be perfect for walking or skiing. In the evening, but also at noon, a gourmet menu with pepper pepper and chicken stack to yellow wine or a menu of the skier with a plate of smoked trout and a false net, or the Risoux gratinate, specialty of the restaurant, even a juror juran to the morilles and a stone cooking dish to the three meats. Simple dishes and affordable prices that make this place unpretentious as a pleasant step. The most: smoothies, beers to pressure, grog and hot wine and a very nice welcome by Caroline and Olivier Genin.

Between lakes and mountains, we eat well at the Forest Restaurant. There's no mistake about the surroundings. The staff were friendly and helpful. The interior decoration in solid, simple and tasteful furniture is up to the taste of the dishes. Carbohydrates are concerned about wastage, large and small portions. Homemade food is a perfect base for local local products. To be really happy, we can be tempted by the map that changes over the seasons: forest crust to morillae, fondue in the county with charcuterie plate, Jurassian burride, scoop filets to macvin, flip-comtan poultry. And finally, the hot cold of mirabelles with its vanilla ice cream is perfect. A wide selection of wines is offered at the table. The bar is really nice with its barrel tables, copper counter, high blond wooden stools and a welcoming terrace. A good address to remember.