Access for people with disabilities | Children's Menu | Pets allowed | Private Parking
Style
Romantic | With family | With friends
Budget(€)
Indicative price per person (excl. drinks)
55 to 165
Gault&Millau's review2026
The ultramarine blue arabesques designed by François Zenner immediately give the home that extra touch of soul that sets lived-in spaces apart. The contemporary dining room, which opens widely to the outdoors through its floor-to-ceiling windows, feels spacious beneath a starry ceiling that subtly evokes “Le Petit Prince,” the family’s former restaurant located at the airfield. Laurent Haller remains one of Alsace’s most inventive chefs, even if the years have tempered his once-effervescent imagination: in his kitchen, seasonal ingredients readily become the guiding thread of a composition that plays with textures, variations, and presentations served at a small table. The “pâté Couronne,” a savory venison in pastry crust, skillfully reinterprets bourgeois tradition with mushroom and tomato pickles, complemented by a mousse and a tomato vinaigrette topped with frosted venison carpaccio. The line-caught hake, cooked with exemplary precision, finds a contemporary echo in the broccolini with seeds and their praline—a sweet touch that’s very much in vogue today. Our favorite dish? The Pata Negra pluma, remarkably tender, served with piquillo peppers and a smoked anchovy, and enhanced by a rich jus. Even the cheese defies convention here: Barisien, aged to perfection and then transformed into an emulsion, is paired with fresh figs—roasted and reduced with balsamic vinegar—in a presentation at the guéridon that is as indulgent as it is elegant. The chef’s pastry background shines through in the mirabelle plum, hay, and honey creations—and especially in the delightful clafoutis meant to be shared. In the dining room, Clément Haller effortlessly juggles the roles of director and sommelier, leading a young team in beige vests—smiling, attentive, and precise. The wine cellar, entirely Alsatian, combines big names, lesser-known winemakers, and old vintages with remarkable depth, but it is perhaps the thirty or so wines by the glass—enhanced by the Coravin system and offered at reasonable prices—that impress the most.
