Tradition is respected in the Ispa family, Maître-Restaurateur, in this Sundgau stronghold where people know how to cultivate their terroir. A modern, well-kept home, with a carefully prepared table and a menu that changes according to the season and the time of the week, weekends being ideal for family meals. To keep up with the local flavor, look to the fish tank for trout or fried carp, or explore the menu, with its simple yet serious proposals: marinated salmon, foie gras, snail puff pastry, chicken curry, veal kidneys with port wine.
Eric Ispa Chef
