Les meilleurs restaurantsde cuisine française en Les Rousses

28/09/2026: Absolutely top-notch! We're regulars and it's always a treat. The meats served on slate are exceptional and their fondue is incredible. The service is impeccable; it's always a pleasure to eat at Le Refuge.

22/09/2026: Excellent restaurant, we go there regularly, sometimes with our dog. The welcome is very warm and there's always a great atmosphere. We're never disappointed by the food, which is always excellent. I highly recommend it.

27/05/2026: We went just to eat. It was very good and tasty. Very welcoming. We enjoyed it very much.

23/05/2026: Very disappointing. We relied on the reviews before choosing this restaurant. Unfortunately, it didn't live up to our expectations; the Jura fondue was really not very good. The charcuterie that came with it didn't really have any flavor either (I don't think it was actually local charcuterie). As for the service, we really felt like we were intruding as soon as we walked in.

10/04/2026: Good price. Good local product.

07/04/2026: Excellent service! Beautiful products and lots of choice

25/07/2026: staffs are very nice, the hotel is clean. I very much enjoyed spending time in this hotel.

24/05/2026: Very warm welcome, Pascal's cooking was superb

19/08/2026: We weren't familiar with the hotel, but we've now discovered the restaurant: it was recommended to us for our wedding anniversary, and we weren't disappointed! From the welcome to the meal, we were delighted. Everything was perfect. My wife chose one of the three daily set menus, and I opted for the ribeye steak with morels. It was excellent, served with fries and vegetables, all accompanied by a quality Loire Valley wine. A gourmet coffee to finish, and we left completely satisfied. Thank you for this wonderful experience. We'll be back!

17/08/2026: Very good restaurant, very good service too.

13/09/2026: A very disappointing experience at La Fruitière in Les Rousses, which is all the more surprising given the restaurant's overall rating. I work in the restaurant industry myself, and it's precisely as a professional that I struggled to understand the level of organization and service we encountered this lunchtime. Upon arrival, we were quickly seated and ordered our aperitifs and main courses. About 30 minutes later, my Franche-Comté pizza arrived… but still no aperitif. We finally realized they had been forgotten and decided to cancel them. The dishes at the same table weren't even served together: my pizza arrived about 10 minutes before my parents' two-salmon pasta, even though there were only three of us. In my line of work, this lack of coordination is hard to comprehend. Regarding the two-salmon pasta, the waiter told us it contained both "raw and cooked" salmon. It was actually cooked salmon accompanied by smoked salmon. A clearer explanation would have been appreciated. We also asked for a carafe of water three times before finally receiving it. Fortunately, a waitress did her best to rectify the various problems encountered during the service. We then ordered a bottle of Trousseau d’Arbois. The waiter had difficulty opening it and broke the cork. A cork breaking is, of course, something that can happen. The problem here was primarily the opening technique: the corkscrew wasn't positioned correctly, and the cork was pulled at an angle, leaving pieces of cork in the wine. A little more skill in serving wine would have been appreciated. The dishes were thankfully hot and quite decent. Perhaps slightly pricey for what was offered, but nothing outrageous. The tiramisu, described as a "revisited" version, was fairly classic, but I readily admit it was very good. We also noticed that several neighboring tables were experiencing similar problems and complaining about the service and lack of professionalism. Some orders also seemed to be incorrect. What's unfortunate is that the waitress on duty that lunchtime seemed genuinely trying her best to rectify the mistakes. But with such an organization, it becomes complicated, especially when coordination between the front of house and the kitchen appears nonexistent. As a restaurant professional, I sincerely wonder: how can an establishment boast such a high rating with service of this caliber? In my opinion, management should seriously examine the team's organization, staff training, and communication between the front of house and the kitchen. A complete overhaul of operations and more dedicated support for the teams would certainly lead to a significant improvement in the quality of service. You can have decent food, but in a restaurant, the experience isn't limited to what's on the plate. Service, organization, product knowledge, communication, and team cohesion are also essential parts of the job. In short, it might be time for management to seriously re-evaluate their approach and take real control of the situation in order to properly train their staff and bring some order to the establishment's operations.

12/09/2026: Very good little restaurant, warm welcome, very friendly waiter, delicious food, I highly recommend it, thank you.