Auberge du Pont de la Zorn

Rating: 13
Author: Gault&Millau

67720 WEYERSHEIM

13/20
Chef's Restaurant

Chef: Joffrey Kientzel
Services: Private Parking | Terrace

Budget (€)

Indicative price per person (excl. drinks)

23 to 28

Gault&Millau's review 2026

In 2025, the pretty half-timbered house on the banks of the Zorn passed from the hands of Hervé and Myriam Debeer to those of Marine and Joffrey Kientzel. The restaurant, famous for its tartes flambées, is now taking on a more ambitious role. The Alsatian cuisine, based on solid foundations, tight juices and precise cooking, takes on gastronomic accents nourished by the chef's time at Ysehuet in Strasbourg. The fleischnecke sets the tone right from the start, with a stuffing rich in home-cured rather than butchered meat, and a full-bodied broth as would be found in a grand house: a model of its kind. The quail pithiviers, escorted by pan-fried foie gras, seduces with its clean puff pastry and reduced Pinot Noir jus. The pike-perch, impeccably fresh and just seared, is enhanced by potato quenelles and a matelote-style sauce mounted on a real stock. Low-temperature-cooked veal mignon offers exemplary tenderness and finds a natural ally in a tasty morel cream on veal stock, while the "kasknepfle" (quenelles of cottage cheese), closer in size to spätzle, are executed by the book. For dessert, the "newlyweds' favorite" features a deliberately low-sugar chocolate cream, a cocoa crumble and a quenelle of hazelnut ice cream with impeccable melting properties, for a clean, delightful finish. The compact, easy-to-read wine list, organized by style, focuses on winemakers and terroirs, with a solid base of distinctive Rieslings and a credible selection of Pinot Noirs. We leave with the impression of a table that is sure of its foundations, that elevates terroir cuisine through technique and clarity of execution, and that celebrates a contemporary, expressive and welcoming Alsace, without denying its memory.