Access for people with disabilities | Pets allowed | Terrace
Gault&Millau's review2025
The image of a radiant Alsace, laughing and virtuous, and above all gourmet, you'll find it in this beautiful inn-winstub that pays tribute to family tradition (fourth generation for Jacqueline and Marc Stéphan) as much as to local recipes in this 18th-century inn. Chef Jean-Yves Heintz perfects his generous specialties: snails, frogs' legs, fish sauerkraut, veal kidneys with mustard and spaetzle.
Chef
