The best restaurants LE MASSIF JURASSIEN

Benvenuto in Italia but within the Jura capital of pipe and diamond. Here you can find air from the south-west of Italy, the atmosphere is relaxed and the products, of beautiful qualities, come from this region. The Silicienne blue, the Silicienne, the Neapolitan, the Genovèse, the franc, the alsatian and the Alsatian pizzas are the. blue. As for Chef's specialities, fresh beef tartars are set on the hillside by his care, and the calzone pizzas, a feast. For tuna, small vegetables, crayfish and noix nuts or even stuffed with goat, honey and vegetables, everyone can find what they like.

This restaurant-hotel-restaurant, with views of the Doubs River, offers a nice charm. The terrace is pleasant during the summer season and, as in many restaurants, the emphasis is placed on regional specialities such as carpes (guarantees without bones), and crusts to morels. A simple and simple kitchen. The rooms are perfectly functional. Please note that the hotel restaurant Les Terrasses has been renovated and the decoration completely redesigned. We appreciate these changes.

The décor announces the colour: In the tavern, you are in a beautiful chalet with a warm decoration and friendly service thanks to the attention of Sébastien Paved. This establishment is part of the comtoises tables, so the dishes honour the products of the region: Morteau De, trout filet saumonée crayfish or au sauce, steak jura at the savagnin, Franche base as well as essential frogs and game in season… If the choice is complicated, it is guaranteed that you leave from the cosy tavern!

The restaurant is located in a very old area typical of the region with its original "tuyé", which is the piece in which the meat is smoked. The decoration is simple and very rustic and even rustic. Therefore, with such a décor, it is normal for the kitchen served to consist mainly of franc specialities. Carp frying, trout, smoked ham of tuyé, duck conflict: make your choice! Special mention to desserts, especially ice cream, home-made. If you are lucky enough to spend a Friday night, you will be aware that in general a visit of the famous tuyé is organised.

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.

A nice and original stopover. On the terrace or in front of the fireplace, you can taste the house specialty: ham cooked in the asphalt. In the past, it was prepared by the miners in honour of Saint Barbara. The products offered on the menu are all from the local or Swiss soil. The atmosphere is simple and friendly where local families come to share the famous dish on weekends in winter without forgetting the absinthe dessert.

If you like the well prepared meat and the charcuterie, it is a good address and in more for one low-budget. Set menu in week and with the à la carte every Friday evening, the carnivores will be charmed of these meats of local breedings: steak, andouillette, chicken morberand, salad of the butcher but also of the meat fondues, Savoyard, Chinese. Le Relais du Boucher also makes a catering service and proposes in its shop, open Tuesday to Saturday to 80, place Saint-Michel, meat and charcuterie prepared by Franck Simon like some local produce (honey, wine and beer of the Jura, cheeses...).

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.

Perched in the heart of the Jura mountains, Le Tillau is a breath of fresh air! This former Comtoise farmhouse has been tastefully reinvented, combining tradition and modernity in a warm and welcoming atmosphere. You'll feel like you're staying with friends, but with all the refinement of a top-of-the-range hotel. The rooms are a cozy cocoon after a day spent exploring the surrounding valleys. And what about the cuisine? A real treat for the taste buds, where revisited classics rub shoulders with the most modern audacities.

At an altitude of over 1,000 m, the café-restaurant du Jura (close to the Saint-Cergue resort) was founded in 1880. It's a true institution here! Here, you can enjoy traditional dishes and Swiss specialities such as the inevitable Savoyard or Burgundian fondues. Did you know that Burgundian fondue is actually Swiss? Special theme evenings. Above all, the restaurant adapts to the seasons, offering fondue ski and fondue snowshoe packages. We love it!