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Hôtel Logis Restaurant La Fontaine

★★★·91.0/ 10Excellent
·Hotels
📍2867-RN 83 ou D1083- lieu dit Montchauvrot · Mantry ↗
Check-in 02:30 PM / out 12:00 PM
Review
05

Nearby & transit

Dining
1
La Table du Grapiot
Modern Cuisine · ★ Michelin
€€€
In the heart of a wine-growing Jura village, opposite the town hall, the modern architecture of this restaurant is depicted by wood, glass, steel and zinc. It is run by a youthful team of associates, most of whom have been mates since high school, including chef Vivien Sonzogni and his wife, Noémie. He draws on his experience (Le Château at Germigney, Le Parc at Besançon, Caprice in Hong Kong and Scotland’s Gleneagles) to craft a contemporary score that invariably showcases local produce (snails roasted in garlic butter with foamy curd cheese; Bresse poultry, vin jaune and tarragon sauce, etc.
16.2km
2
La Table de Marc Tupin - Hostellerie Saint-Germain
Modern Cuisine
€€
Opposite the church, this engaging 17C coaching inn has been entirely refurbished in a low-key, contemporary vein. The chef sources fine local produce, often organic, to craft appetising dishes, occasionally peppered with creative touches, such as pink trout and nori seaweed. All of which is washed down with fine Jura wines. The cosy rooms are pleasant, and quieter overlooking the terrace.
5.6km
3
Le Bistronôme
Modern Cuisine · Bib
€€
Small in size, big in quality! In a charming location on the banks of the River Cuisance, Lisa and Jérôme have made their establishment a firm fixture of Arbois’ culinary scene. The chef’s seasonal recipes, emblematic of his technique and flair, are a festival of mouth-watering delicacies from his signature dish, Planches trout stuffed with morel and oyster mushrooms, vin jaune sauce to veal medallion, tarragon-spiked jus and polenta with veal sweetbreads. The desserts are well worth a mention too! The “au fil du jour” lunch menu is a steal and the service is refreshingly unstarched and friend
18.0km
4
Sève - Maison Zugno
Modern Cuisine
€€€
Dating back to the late 18C, this former coaching inn has been turned into a charming hotel (ten guestrooms, a swimming pool and spa) and a restaurant with three small dining areas and an intimate atmosphere. The chef-patron prepares modern cuisine using seasonal produce, much of which is sourced locally, some from the permaculture kitchen garden.
12.2km
5
Michel Béjeannin - Auberge de Chavannes
Traditional Cuisine
€€€
In winter, an open fire burns brightly in this welcoming and contemporary inn. The food sings an ode to the Mediterranean with bouillabaisse (the chef lived in Marseille for some 26 years), and also the local countryside with Bresse hen in vin jaune and morels, a whimsical nod to his Jura roots. Fine wine list with a fondness for organic and biodynamic produce. Spacious rooms for overnight stays.
16.5km
6
Circus
Modern Cuisine
€€
A young couple from the region – Nino on the savoury side, Salomé handling desserts and service – cultivate a wine-bistro atmosphere in this former crêperie; a natural fit for this wine-growing town! Their cooking rooted in meticulously sourced produce is both fresh and indulgent: think Jura snails, charcoal-grilled oyster mushrooms and Brussels sprouts; house-made agnoletti, potatoes, Bleu de la Marre cheese in an oxidative wine sauce; bergamot, sweetcorn and yuzu sorbet… A lovely little spot.
18.0km
7
Les Caudalies
Modern Cuisine
€€€
At the helm of this stylish bourgeois establishment is an inspired sommelier, Best Craftsman of France, Philippe Troussard. His immense talent and the sheer scope of his wine list (over 1,000 references) raise the concept of food-wine pairing to an art form. The well-crafted recipes are the work of a skilful chef. The terrace enjoys a sweeping view of the grounds, the River Cuisance and the legendary Arbois vineyards.
18.3km
8
Castel Damandre
Traditional Cuisine
€€€€
At the end of a lane in the scenic village of Les Planches, you are greeted by a magnificent hamlet of old stone buildings, including a 15C mill, turned into a papermill in the 19C. The traditional dining room, complete with a flagged stone floor and a fireplace, oozes with charm, while the terrace overlooking Cuisance waterfall is truly jaw-dropping. The chef errs towards traditional recipes by way of a very concise menu. Trout in particular takes the limelight, illustrated by a tartare of trout with exotic fruits, yuzu, mango sorbet, passion fruit and coriander. The chef’s signature dish is
18.8km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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