L’AUBERGE DU RELAIS
Restaurant with a green terrace offering dishes with a marine flavour.
Dominique Savariat is the chef at the Auberge du Relais. His meat specialties include a delicious cordon bleu, carpaccio and tartare cut with a knife. The mixed salads and tartes flambées are a firm favorite with regulars. For dessert, the banana crisp is a must. You'll appreciate the warmth of the Kachelofe (Alsatian earthenware stove) in winter, and the nicely planted terrace open when the weather's fine. It all adds up to a very pleasant atmosphere and attentive service.
Did you know? This review was written by our professional authors.
The strengths of this establishment:
Members' reviews on L’AUBERGE DU RELAIS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
