Restaurants cuisine régionale Franche-Comté

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.

Since this establishment was taken over in the summer of 2019, we have reserved our opinion, we are very disappointed by the offer.

In the heart of a charming countryside surrounded by countryside, only 4 km from Montbéliard, the Auberge du Sainans is an invitation to the pleasure of rediscovered authenticity. Rooms and guest tables, lodging and direct sale of products grown and processed on site. Offer a moment of tasting and conviviality with a renewed card every day! The Sainans cultivates a clever blend of simplicity and refinement that has been the charm of this farm for nearly 300 years. Get there! The Sainans also welcomes you for the night in one of its 5 guest rooms.

In 2002, Pascal Henry and his wife Dany took over the local restaurant in Bonnevaux. Since then, alongside their son Stéphane (who worked at the Grand Hôtel des Rasses in Switzerland), they have been serving traditional cuisine inspired by local produce such as Comté, Morbier, Vin Jaune and Morteau sausage. The establishment also serves as a caterer. A caterer that's particularly in demand. The proof: for several years now, the Henrys have been preparing meals for the Nordic Combined World Cup in Chaux-Neuve.

Frédéric and Magalie Parriaux welcome you to their bar-restaurant with a simple ambition: to combine conviviality, simplicity and kindness. It's simple: here, it's like being at home... As you'll have gathered, La Remise is a place unlike any other, and it's a great place to sit down and enjoy a fondue, or simply a drink topped off with a Comtoise plate or a platter of local cheeses or charcuterie. The atmosphere is always top-notch, and the establishment has the great merit of closing late. In short, go there!

In the charming village of Tramayes, this BOUCHON recently opened its doors in early 2024, led by dynamic couple Corinne and David. An address that promises an authentic and generous culinary experience. Here, the cuisine is a tribute to Lyon's specialties, with a particular emphasis on traditional dishes such as tablier de sapeur, quenelles from "Les Quenelles du Soleil", andouillettes from "Braillon" or tête de veau. All accompanied by a careful selection of wines, including a fine range from the Beaujolais region. Prices are accessible to all budgets, and each dish is prepared with love and expertise.

The L'Orée du Bois restaurant is located almost at the highest point of the village of Châteauneuf, in the village's only half-timbered house. In summer, you can opt for the small terrace, while in winter, you can lounge by the large central fireplace. You'll appreciate the terroir atmosphere and the "little accent" of Stephen Houchin, who has a flair for gastronomy. We come to l'Orée du Bois for its sweet and savoury crêpes, but we also come back for its speciality: the "assiette de l'Auxois", made up of charcuterie and cheeses from the region.