Typical of the Jura countryside, the farm restaurants offer a blend of authenticity and simplicity in terms of the reception and the food you will find there.
Open from spring to autumn, the farm restaurants and their terraces are an essential part of the Jura countryside during the better weather. However, some farm restaurants also open in winter and form an excellent destination for cross-country skiers, snow-shoe users or walkers.
These “métayers”, as they are called in the region, are often restaurateurs, chefs, farmers and even cheese-makers all at the same time whose lives are dominated by the seasons. They are like their food - welcoming and genuine. Most of them know the region they inhabit like the back of their hand and are very willing to share their knowledge. Therefore don’t be shy about asking them for information about all the sights and things to do in their area.
Some advice for lovers of good food: after the inescapable “jambon-roestis” (a plate of roesti potatoes with diced ham), you can’t leave without tasting the “cornets à la crème” (cream horns). In farm restaurants in the Chasseral Nature Park you will be offered an “ ” made entirely from products of the park itself.
Good to know
- As these restaurants are very popular with tourists and local people alike, be sure to book ahead if you want to eat there.
- Be prepared to pay in cash.
- Some of the farm restaurants also rent rooms and/or places in bunkhouses where you can spend the night.