Eat a flammenkueche
braised lamb shank, homemade foie gras, smoked salmon, homemade marinade, riesling frog legs and many other specialties
and of course always the famous carp fry!
Since 1930, you can count on traditional cuisine and a team of enthusiasts. The chef is a supporter of homemade food and offers you an evolving menu according to his desires and the seasons. Daily menus, dishes to share, vegetarian dishes, taste fresh products all done with passion and inspiration.
Salad bar, flambé pies
The restaurant is only open by reservation on weekends
Possibility in the forest and by the pond!
Bertrand, from the hotel school, decided to take over this restaurant which seduced him with its beautiful room, its beams and its large fireplace which bring warmth and conviviality.
He wants to bring something new to the Sundgau and it starts with the hourly amplitude: indeed, the restaurant will serve until 23 PM!
In terms of cuisine, Bertrand has developed a traditional menu: fleischnakas, flambé pies, snails, cordon bleu and of course fried carp.
New suggestions will be made every weekend.
The dishes are prepared with seasonal produce.