Château de Bournel

A few minutes from Bartholdi's Lion de Belfort, Le Pot d'Étain is a treasure trove of culinary gems, thanks to talented chef Philippe Zeiger, who has made his restaurant an absolute must for anyone who loves good food. The chef showcases hearty and delicious French cuisine that he prepares using superb seasonal ingredients, including langoustines, scallops, hare à la royale, turbot and truffles. The desserts also hold their own, particularly the excellent hot soufflé, which comes in a variety of flavours depending on the season. The restaurant also boasts an extensive wine list, and you can lo

In summer, you may end up in this cosy chalet at the foot of the mountains by a pond, after a daylong hike through the lovely Jura forests, having worked up a healthy appetite. In winter, kick off your snowshoes and admire the Christmas carol picture. The menu features traditional French cuisine and Jacques Barnachon frequently shines the spotlight on the region, with game in the autumn and prime produce (John-Dory, lobster, fillet of Charolais beef). Jacques is also a mushroom specialist, notably the morel, which is the star of his signature ragoût. Wood dominates in the dining room, which al

Chef Jean-Philippe Gauthier is upholding the traditions of this former coaching inn, which has been in the family since 1951. House specialties include: rabbit terrine with foie gras, chicken with vin jaune and morels, and a knockout trolley of matured cheeses. Meals are served in an interior that blends character and authenticity. Charming welcome and service. Rooms for overnight stays.

In the family since the 1960s, this inn proposes traditional cuisine that showcases regional produce. Morels take pride of place, as do pike-perch and chicken in vin jaune, without forgetting frogs’ legs, fresh from the restaurant’s pond in season. The self-service distributor of home-made dishes next-door is something of a curiosity.

Youthful Olivier Prévôt-Carme's rich aromatic cuisine is all about the ingredient. Misleadingly simple and free of fussy frills, the spot-on recipes, cooking and seasoning all enhance each ingredient’s intrinsic flavour. Nothing pretentious, nothing complicated, nothing but pleasure!

Stéphane and Fabienne Robinne’s establishment is home to a cleverly refurbished interior, depicted by untreated wooden tables and velvet upholstered chairs… A refreshing modern vibe that provides the backdrop to the chef’s signature recipes oozing in traditional accents.

In this inviting country house, chef Christian Pilloud takes the preparation of each and every dish very seriously. As a classically trained chef who is open to new ideas, he selects quality produce from the Burgundy and Franche-Comté regions to create generous dishes: autumn mushrooms and farm-reared snails; crispy knuckle end of veal and sweetbreads with morels, vin jaune jus; pigeon royal in a puff pastry crust.