Le Valtrivin

Rating: 12.5
Author: Gault&Millau

68770 AMMERSCHWIHR

12.5/20
Gourmet Restaurant

BOOK

7 PHOTOS

Chef: Valeria Albakov
Cooking: French | Local
Services: Terrace
Style: With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

In March 2025, Valeria Albakov and Tristan Ringenbach left the Weiss valley and Lapoutroie to set up shop nine kilometers further along the Alsace wine route. The result: a busier bistro, delighted local clientele and a success that is not contradicted by the crowds. On the kitchen side, chef Valeria's cooking is gaining in confidence. The style is that of a revisited classic cuisine, attentive to textures and cooking. Gamba au chalumeau, escorted by white asparagus and a racy bisque, impressed us with the elegance of its cooking and the balance of its flavors. The Arctic char, fresh and delicately cooked, with a yellow wine pod emulsion, recalls the meticulous plates of certain bistrots d'auteurs. The lamb ballotine, though generous, is a little heavy on the stuffing and the juices would have been better reduced. As for the rhubarb confit dessert, it draws on Alsatian classics to offer a sweet, comforting conclusion. Having worked in such prestigious establishments as Marc Meneau's L'Espérance and Vienna's La Pyramide, Tristan Ringenbach, a cheerful sommelier with a knowing smile, guides us through an improvised but devilishly effective oenological ballet. Here, everything is decided by instinct and dialogue. True sommellerie from the field, from the palate, from passion. The cellar? Three volumes to leaf through, a geological classification (limestone, schist, granite) as instructive as it is ambitious, and an impressive collection of bottles at all price points, with Alsace taking pride of place. For those who love tailor-made food and wine pairings, light-hearted conversation and the sincerity of a sommelier's bistro, this is a must-see.