A L'orée du Bois

Set in the Vosges mountains, surrounded by pristine wilderness, this luxurious chalet hotel complete with a spa is conducive to truly unwinding and recharging. High up in these mountains, tranquillity, and an almost monastic atmosphere reigns – indeed the site was the Ermitage du Père Joseph prior to becoming a small ski resort. Fine dining has been brought to this unique setting by Benoit Potdevin (Le K at Domaine de la Klauss, MICHELIN-starred in Moselle), supported by a local chef. Inspired by regional terroir, their menus (one of which is vegetarian) are a feast of precision and refined fl

Away from the hustle and bustle, this traditional house run by a friendly couple serves contemporary cuisine. Sample dishes such as marinated Arctic char with pea mousse, or pavlova with gariguette strawberries. The summer terrace boasts a lovely view of the Vosges mountains.

In the village at the foot of the Vosges, this large salmon - pink building by the roadside is impossible to miss! Diners are warmly welcomed by Armelle, in the handsome Art deco conservatory, while Lionel, in the kitchens, turns out tasty, contemporary dishes with a sprinkling of creative touches. Pleasant terrace.

In the heart of the Vosges mountains, this family-run inn has been transformed into a fine hotel with a spa, surrounded by peaceful wooded grounds. In a chic and contemporary setting, chef Luc Masson cooks up delicious cuisine inspired by the terroir and featuring wild plants and herbs that he picks himself in the Vosges forests: yellow archangel, rockrose, nettle and pimpernel. In fine weather, make the most of the pleasant roof terrace.

Located in this resort in the Hautes Vosges, you come across this appealing contemporary restaurant named after its two owners: Anita, who works front of house, and Nicolas, who presides in the kitchen. In a warm decor featuring stone and wood, the chef, who hails from Moselle, delivers his own personal take on fine dining cuisine, combining high-quality local produce (Wagyu beef, trout, snails, chickpeas and lentils) with techniques and flavours picked up during his many travels.

(Temporarily closed) In the upper reaches of Gérardmer, this imposing chalet-hostelry has been in the same family for five generations. The culinary focus is on classical dishes with a regional slant and crafted with top-notch ingredients, like duck foie gras, snails, game, fresh-water fish... The wine list is out of this world.

"Julien Jeanselme, a committed and welcoming chef, creates fresh and straightforward cuisine, whose regional roots do not preclude nods to other influences, especially Provence (he's a fan of fish soup), or tributes – here, to his great - grandfather, who was awarded a Michelin star... in 1936! – with the ""Ernest Jeanselme"" mountain terrine. A reliably good option. "