Villa K

Rating: 13
Author: Gault&Millau

32 Rue de la Libération, 67160 Oberlauterbach, France

13/20
Chef's Restaurant

BOOK

3 PHOTOS

Cooking: French | Local | Modern
Services: Accommodation | Garden | Privatization | Terrace

Budget (€)

Indicative price per person (excl. drinks)

21 to 72

Gault&Millau's review 2026

This contemporary table, designed by Zacharie Kraemer, is the newest addition of the year in the Outre-Forêt region. Overlooking the rolling hills and vast fields that stretch all the way to the Northern Vosges and the Col du Pigeonnier, the dining room is arranged around a central counter where the chef cooks in full view of the guests, lending the meal a lively, almost theatrical atmosphere. The chef does more than just cook: he personally interacts with his guests with remarkable ease and engages in conversation without ever being pushy. The menu speaks the language of its time: miso, leche de tigre, pangrattato, garden herbs, concentrated sauces, and land-and-sea pairings come together to create a contemporary, plant-based, and personal culinary experience. The white asparagus from the Vix farm, lightly roasted, takes on a seductive sweetness under the vin jaune emulsion, while the pangrattato adds a crispy contrast. The trout from the Heimbach spring, dry-smoked, is served with a miso-infused lovage emulsion that has a very assertive character. The Arctic char is one of the highlights of the meal: admirably cooked, with flesh of dazzling freshness, crispy skin, and peas and fava beans boasting a clean, vegetable-forward flavor, complemented by the depth of a beurre blanc with smoked herring roe and the liveliness of leche de tigre. The rabbit, served as a tender fillet, slow-confit meat, and offal, finds a generous and highly distinctive aromatic expression in a sauce made with garden herbs. The garden rhubarb, paired with financier cake, elderflower, and its tangy infusion, charms more with its freshness than with its richness. The dessert “Vanilla, Vanilla…” offers a delightful contrast: puff pastry, chiboust cream, caramel, ganache, and an emulsion come together to create a voluptuous, creamy, and thoroughly delightful finale. On sunny days, the aperitif extends onto an almost romantic terrace set among the fruit trees. The wine cellar reflects a genuine curiosity, with Alsace particularly well-represented, a deep selection of Burgundy, and a few major Rhône classics.