Hostellerie du Rosenmeer

Rating: 11
Author: Gault&Millau

67560 ROSHEIM

11/20
Gourmet Restaurant

15 PHOTOS

Chef: Hubert Maetz
Cooking: French | Traditional
Services: Access for people with disabilities | Accomodation | Children's Menu | Click&Collect | Cooking lessons | Pets allowed | Private Parking | Takeaway
Style: Casual | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

54 to 67

Gault&Millau's review 2025

Known to all Alsatians, the house, located opposite the little station, had its hour of glory, when Hubert Maetz hosted regional TV programs in the company of Simone Morgenthaler. Once a pilgrimage destination, today's viewers are less present in this red-clad interior, despite the friendly staff. A chef inspired by herbs and flowers, Hubert Maetz pioneered cooking with nettles. He also brought "Kasknepfle" cheese dumplings back into fashion. These accompany fresh sea bream, caught off the coast of Loctudy, cooked with precision but served with a slightly heavy sauce. The plate of venison, stuffed hare and pheasant, evokes family Christmas dishes, and is accompanied by a sauerkraut prepared according to the rules of the art. Too bad the dish is served cold. The idea of a puff pastry tart with herbs, wood-picked milk cows, bargkas (Alsatian tomme) and flowers is a pleasant one. It comes with a cep velouté that's a little too creamy and lacking in mushroom flavor. Finally, the composition around Alsace quince is pleasant, without any particular search for harmony. The cellar is as full of Alsatian vintages as it is of national wines.