The best French cuisine restaurants Franche-Comté

Its underground location makes this restaurant known to be discreet. However, it has existed in the centre of the city for more than 30 years. It's true that you have to go down the stairs. But what a setting for you! First, a first vaulted cellar with its modern and functional bar, in the style of a bistro. Then several rooms, old cellars too, on different levels. The Sergenterie can accommodate up to 110 guests in these 17th century exposed stones. Chef Christophe and his team are pursuing the destiny of this establishment, which is very popular with gastronomes. Its cuisine is regional, well mastered and copious. The photographic frescos of the Comté landscapes give you a foretaste of what awaits you on the plate: comté pie, country terrine, marinated ribs, pike-perch fillet with yellow wine sauce and morels... And test frogs in season!

This restaurant awaits you on the very picturesque Place aux Fleurs in the heart of downtown. Its frame of "bright" white stones is no less bright. Privacy is a must. There's no need to say, you feel good right away! No noise in this district which was very lively at the time of the butcher's shops; a charming and discreet welcome. The chef Pascal externalizes his talent as indicated by the sign of this house, meeting the criteria of the labels "Artisans cuisinier" and "Fait maison". The gustatory and nutritional qualities are therefore highlighted. Let's spice up this casserole of snails and Morteau sausage in parsley, this mullet fillet on risotto with white butter sauce, this beef fillet with Limoux cream sauce and morels. Trained at the school of great Burgundian cuisine, the chef takes care of his dishes with precision and elegance. An excellent table with a good price-quality ratio.

This small restaurant on the edge of La Loue is a great place to enjoy a sunny day at the edges of the water or a gentle evening filled by the Loue Waves. With a terrace of a beautiful capacity and a proper interior, you will enjoy the simple dishes served: barbecue, salads, fish, fritures and of course ice and fresh drinks. Groups are welcome.

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.

All new, beautiful! The opening of this new establishment, located at the foot of the Hotel Lacuzon, we welcome! David Villet offers a menu of Jura specialities and… The…, the…, the…, the…, the… and the…. The offer is vast! Our choice was a cassolette of snails followed by a forest calf coast. Good products, neat presentation, quick and friendly service, nice room with apparent stones… A faute! Note: The boss organizes themed evenings (Mexican, mussels-fries or match retransmission). Find the entire program on the brewery's Facebook page.

Noix from Saint-Jacques to peasant lard, Morteau chips, net and young capuchin needle, juice binds to cassis, figs and pocket pears, cha troises braise, candle-praline, and redirected to the pistachio… A kitchen worthy of a restaurant gastronomic for a more than reasonable budget. In addition, you are involved in the learning of the students at the Friant Hotel in Poligny, since they are noted during their performance. Attention: The address is known, a reservation well in advance is strongly advised. Note that schedules are accurate and must be respected: at noon, the service starts at noon and ends at 2 p. m. After serving you, students join their courses! You can always consult the menus and their themes on the site before coming! Although the dishes are delicious and the service is impeccable, you are still with apprentices, waiters, cooks, rank chef… So be indulgent! As the saying says, "it is by forging that we become blacksmith", here we forge with enthusiasm, tenacity, smile and passion. And if you wish, you can even take a day of examination…

Ideally located in the city centre, La Brasserie Royal is a small address for a drink or for quick eating among friends. The garden is frills, idem for reception. But baked pizza pizza is a treat.

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!

Chef Vincent Leray's restaurant has recently opened and is already feeling. In fact? The chef's prestigious journey, who has lived with the greatest, the willingness to work good seasonal products and the place, sublime. Indeed, as winter, the view you will offer the Bogeyman Season on the Val de Morteau is truly incredible. We love to discover refined dishes that know how to stay simple, at the corner of the fire by watching the snow flakes, or on the terrace under the summer sun!

On the menu or à la carte, the Auberge du Moulin offers seasonal and seasonal products. A gourmet menu is offered in a room of 20 seats, two other rooms allow family meals or other seminars, weddings, etc.

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.

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.

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…

Opened in 1873, the Brasserie du Commerce has preserved the charm of the Belle Époque with its sculpted high ceiling, mirrors and incredible lustre. This brewery is also classified as a historic monument in the city. The clientele brings together the young dynamic managers who are quickly recovering as well as families taking their time, passing through young couples in love in love. The friendly, friendly team is efficient and fast but will take the time to chat with you if time does not press you. The kitchen is inspired by the new gastronomy than the traditional brasserie, simple and always tasty. The hotel was very close to the train station and the train station was very close to the train station. The Trade Brasserie has many years before it!