La Villa René Lalique

67290 WINGEN-SUR-MODER

17/20
Prestige Restaurant

9 PHOTOS

Chef Paul Stradner

Cooking French | Gastronomic | Local

Price Indicative price per person (excl. drinks)

110€ à 260€

Gault&Millau's review

17/20

Prestige Restaurant In 2025, the century-old lady with the sloping roofs, the first showcase of Silvio Denz's empire, celebrates ten years of gastronomy. In the wing designed by the famous Mario Botta, the dining room, entirely glazed, offers a breathtaking view of the park. Here, all is luxury, aesthetics and delicacy. In a setting designed by Tina Green, crystal and gastronomy make common cause. An unspoilt setting, dedicated to beauty, where chef Paul Stradner, a native of Austria's Styria region, officiates. Having worked at the Brenner and L'Arnsbourg, he once made a name for himself with his desire to adorn and decorate to the point of sophistication. Today, he is increasingly at ease in the exercise of his talent. At our last meal, the dishes became clearer and more balanced. After a flurry of appetizers referring to the three countries the chef has visited, we were treated to duck foie gras presented like a pastry, surrounded by button mushrooms. While the Sparsbach Arctic char is expected to be fresh, in reality it seemed a little too dominated by smoky flavor. As for the red mullet, we admire the precision of its cooking, the right amount of Espelette pepper and the pep of the Basque flavors of the red bell pepper and fennel compote. Our favorite dish? The saddle of lamb revisited in strudel pastry, reminiscent of a Wellington, with a well-balanced sumac and zaatar jus. Nicolas Multon, who has been with us since the Villa opened, is part of a new generation of pastry chefs who have made their mark with signature desserts such as the delicate Kriegsheim cherry composition with clafoutis, blancmange, fruity sorbet and decoction of pits, cherry stems, hibiscus and geranium. Among the 60,000 bottles that make up Alsace's finest wine cellar, some tell of the passion of owner Silvio Denz, who transferred part of his private collection to the restaurant in 2015. Here you'll find the very best from France and the rest of the world. In its ten years of existence, the Villa has built up a loyal clientele of fine palates and aesthetes from Alsace and Lorraine, who come to celebrate in one of the most elegant establishments in the Grand Est region.

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