L'Osmose

Rating: 13.5
Author: Gault&Millau

67210 OBERNAI

13.5/20
Chef's Restaurant

3 PHOTOS

Chef: Antoine Botter
Cooking: French | Modern
Services: Children's Menu | Delivery Service | Pets allowed | Private Parking | Takeaway
Style: With family

Budget (€)

Indicative price per person (excl. drinks)

29 to 74

Gault&Millau's review 2026

Antoine Botter and Frédéric Voné have been operating from the Domaine Seilly premises for more than eight years now, and are continuing on their merry way without fanfare or fanfare. Drawing on his culinary experience gained in a number of establishments in Belgium, as well as with some of the leading names in the local restaurant scene, such as Cheval Blanc in Lembach, Antoine Botter delivers a contemporary cuisine with clean, precise and original flavours. The warm oyster, with its slightly thick breading, accompanied by Granny-Smith apples and lemon-yuzu balls, offers an interesting interplay of textures and well-balanced wasabi-ginger flavors. Subtly coffee-marinated trout is served with beets, orange, walnuts and a simple drizzle of mint olive oil. Alsatian guinea fowl stuffed with banana is a bold but successful combination, where parsnip-banana mousseline and roasted hazelnut bring a beautiful harmony. the "Christmas dessert" didn't allow us to finish the meal as it had begun, with a caramelized gingerbread that lacked softness, a speculo ice cream that was pleasant in taste but too firm in texture, and above all a "crème brûlée" that was too hard, even if the burnt brown sugar flavor was pleasant. While we appreciated the boldness and precision of the starters and main courses, the desserts, petit fours and bread could do with a bit more optimization to match the cuisine. The highlight of the meal? The communicative passion of Frédéric Voné, an eloquent sommelier and good adviser, who offers some forty wines by the glass, both classics and discoveries, such as this Gamay harvested by Alsatian winemaker Jacky Logel, who lives in Forez.