La Table du 5 - 5 Terres Hôtel & Spa

Rating: 14
Author: Gault&Millau

11 Place de l'Hôtel de Ville, 67140 Barr, France

14/20
Chef's Restaurant

12 PHOTOS

Chef: Joël Philipps | Thomas Koehren
Cooking: French | Gastronomic
Services: Access for people with disabilities | Accommodation | Children's Menu | Pets allowed | Private Parking
Style: Romantic

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Event on the Alsace Wine Route: The Cinq Terres Hotel has found its winning duo, Joël Philipps, a master chef known for his precision, formerly of Le Cerf in Marlenheim, supported by Thomas Koehren and Michaël Wagner—who came from Le 1741 in Strasbourg—as maître d’ and a seasoned sommelier. Together, they run a restaurant that celebrates modern Alsace—fish from the Rhine, produce from local farmers, clean juices, and smoked dishes—all set against a backdrop of stone, wood, and leather, where Jean-Daniel Seltz’s refined aesthetic creates a serene and timeless atmosphere. The scallops from the Normandy coast set the tone for this clear and accessible cuisine: sliced thicker than a carpaccio, they are enhanced by the combination of zest and juice from several citrus fruits, which bring out their almost milky, oceanic sweetness without ever masking it. Jérémy Fuchs’s Rhine catfish, with its dense flesh and precise smoking, forms a compelling pairing with Ariane and Julien’s melt-in-your-mouth leeks, while the Kaviari caviar adds a distinct saltiness—though the cream, poured over the dish rather than served on the side, disrupts the harmony and diminishes the purity of the flavors. The “petit bateau” John Dory, glazed on the barbecue, reveals masterful cooking in a broth made from the fish bones and Andlau verjus, with a beautiful deep brown intensity. The Bresse chicken, for its part, features a juicy breast, exemplary “kasknepfle,” and a creative twist on celery. It is accompanied by cannelloni made from confit thigh meat, drizzled with consommé—technically flawless. For dessert, the Mittelbergheim potimarron ingeniously transforms the vegetable into a fruit: in a timbale rimmed with crispy lace, it combines chestnut biscuit, a creamy filling, sorbet, and vanilla whipped cream. The wine cellar stands out for its commitment to regional wines and a carefully curated selection of Burgundies at reasonable prices. One might regret, in an establishment of this caliber, the lack of a publicly displayed menu for wines by the glass—an option currently offered only through word of mouth. As for the service, it is top-notch: Michaël Wagner guides, explains, builds rapport, and brings everything together, ensuring a beautifully cohesive experience.