Casinne

Rating: 11
Author: Gault&Millau

25000 BESANÇON

11/20
Gourmet Restaurant

BOOK

5 PHOTOS

Chef: Etienne Bellot
Cooking: Local | Modern
Style: Casual

Gault&Millau's review 2026

Close to the citadel, this neighborhood canteen, which has been open for a few years now, is a charming bistro where friends meet to enjoy contemporary market cuisine, a well-chosen cellar and carefully crafted cocktails. The plates are frankly honest and reasonably priced, including a starter of zucchini, feta, rocket, mint and saffron, a risotto of green asparagus and 30-month Parmesan, a braised shoulder of lamb, carrots, pearl barley and aioli, and a panna cotta with fermented milk and rhubarb. In bottle, Sébastien Godret, Clos de l'Épinay, Domaine Achillée, Bénédicte and Stéphane Tissot, Célia and David Large.