La Table du 5 - 5 Terres Hôtel & Spa

Rating: 14
Author: Gault&Millau

67140 BARR

14/20
Chef's Restaurant

12 PHOTOS

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

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

An event on the Alsace wine route: the Cinq Terres hotel has found its winning duo, Joël Philipps, a high-precision chef from Le Cerf in Marlenheim, and Mickaël Wagner, who arrived from Le 1741 in Strasbourg, as front-of-house man and knowledgeable sommelier. Together, they orchestrate an Alsace of today - fish from the Rhine, local market garden produce, clean juices, smoked meats - in a decor of stone, wood and leather, where Jean-Daniel Seltz's meticulous aesthetic creates a serene, timeless atmosphere. The scallops from the Normandy coast set the tone for this clear, easy-to-understand cuisine: carved thicker than a carpaccio, they are enhanced by the zest and ziste of several citrus fruits, which enhance the almost milky marine sweetness without ever disguising it. Jérémy Fuchs' Rhine catfish, with its dense flesh and precise smoking, forms a convincing pairing with Ariane et Julien's melting leeks, while Kaviari caviar brings a clear salinity, even if the cream, poured over the product instead of being served alongside, blurs the harmony and attenuates the purity of the flavors. The Saint-Pierre "petit bateau", lacquered on the barbecue, is masterfully cooked in a bone-in jus with Andlau verjuice and a beautiful brown intensity. As for the poularde de Bresse, it features juicy breast, exemplary kasknepfle and a play on celery. It is accompanied by cannelloni of confit leg, drizzled with consommé, technically impeccable. For dessert, the potimarron de Mittelbergheim succeeds in transmuting the vegetable into fruit: in a timbale encircled by crisp lace, it combines chestnut cookie, creaminess, sorbet and vanilla chantilly. The cellar stands out for its commitment to the region and its cutting-edge Burgundy selection at moderate prices. For a restaurant of this quality, however, it is regrettable that the wines by the glass are not displayed, as they are now offered by word of mouth. As for the service, it's top-notch: Mickaël Wagner guides, explains, creates the link and harmonizes the whole, ensuring a beautifully homogeneous experience.