Le Tilleul de Ray

A former officers' mess, this mansion standing proud next to the Porte des Moulins is now a charming restaurant, designed and set up by chef Laurent Petit. Both the name and decor of this elegant property surrounded by a large vegetable garden pay homage to the tradition of basket-making in Fayl-Billot – the birthplace of this champion of ingredients from Lake Annecy. The carte blanche menu devised by Valentin Loison (the chef from the Jura previously worked at Le Clos des Sens and Mirazur) is creative and on point, drawing inspiration from foraging (polypody), garden vegetables, local livesto

Martine and Laurent Petit have chosen to write a new chapter in their story on these premises that used to be an officers' mess – in an elegant townhouse next to the Porte des Moulins. The great chef has teamed up with Valentin Loison (in the kitchen) and Anaïs Bercegeay (front of house) to bring this ambitious project to life. Surrounded by a magnificent vegetable garden, the house has been turned into a hotel that accommodates two restaurants. At Mirabelle, the atmosphere is resolutely warm and convivial, providing the perfect setting for diners to savour the indulgent cuisine made with ingr

Savour fine dining with a predominance of fish dishes and quality produce in an elegant setting of open stonework and modern touches. The St - Pierre makes for an idyllic experience!

In a former 18C grain store, this imposing vaulted dining room, dotted in contemporary details, is the Besançon HQ of the Bernard Loiseau Group. The menu highlights produce and recipes from Bourgogne-Franche-Comté: mushroom pie, blanquette-style chicken in vin jaune, cabbage stuffed in Morteau sausage… Each dish is painstakingly plated and packed in flavour. A wickedly irresistible dessert trolley winds up this gourmet feast.

In a narrow street near the Doubs, this couple, who earned their stripes in prestigious establishments, work in tandem in the open kitchen, occasionally venturing out to serve diners. Their single set menu, based on carefully selected seasonal produce and enhanced by wild-picked ingredients, is akin to a natural history lesson: carrot / marjoram / plantain / burnet / bay leaf; black pork / pumpkin / poultry jus / spring onion oil; beetroot / raspberry / coriander / iced nougat.

This buzzy contemporary restaurant in the heart of the city is eminently welcoming – terracotta walls, wooden tables, velvet-upholstered chairs and unusual light fixtures using bicycle wheels and exposed light bulbs. The dishes, largely inspired by the market, are deftly crafted: snails in bacon and époisses cheese; confit pork cheeks, chorizo and cream of sweet onions… The wine list is predominantly organic and stars Burgundy and Jura vintages.

"This contemporary bistro with a pleasant interior proposes tasty food rife with various influences, including Asian touches, skilfully handled from start to finish, without ostentation. Add to that a distinct tendency towards the ""natural"" (seasonality, ingredients) and a handful of vegetarian dishes and you get an ambassador of the Besançon's revival. "