Access for people with disabilities | Children's Menu | Cooking lessons | Pets allowed | Takeaway
Budget(€)
Indicative price per person (excl. drinks)
38 to 60
Gault&Millau's review2026
Overlooking the Alsace wine route, this winegrowing town is home to a cellar that defies expectations: far from the codes of the winstub, Romain Gutleben signs a gastronomic market cuisine. Semi-cooked duck foie gras, served firm, is beautifully balanced by a precise vinegar condiment. The chef is adept at gentle cooking, as evidenced by the back of cod, fleshy and perfectly cooked, which seduces with its juicy flesh; one regrets that the "risotto" is only a boiled rice and that the so-called shellfish cream lacks a marine imprint. The softly cooked, tender and flavorful quasi de veau is matched by a pleasant mushroom cassolette; a slightly too creamy sauce soaks the nostalgically charming pommes dauphine. The figs, advertised as "roasted" and served cold in syrup, are made even more gourmet by an artisanal chouchou ice cream, while the rum baba, properly soaked but a little dry, is enhanced by a lime zest chantilly and a lively clementine sorbet. The wine list, with its exemplary Alsatian roots and hexagonal outlook, includes such reliable names as Meyer-Fonné, Barmès-Buecher, Weinbach, Albert Mann, Paul Blanck and Kappler.
Romain Gutleben Owner
