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Restaurant with flowered terrace located at the edge of the departmental road 430 at the exit of Buhl.
From the outside, the restaurant doesn't look like much, on the edge of the D430 just outside Buhl. Yet for almost ten years now, this unpretentious establishment run by local chef Annick Tschaegle has been welcoming a loyal clientele of regulars. In winter, people flock to L'Anémone especially for the winegrower's fondue, raclette or tartiflette, but the menu also features the region's great classics: fried carp (as much as you like) with beer batter (and not semolina as in Sundgau), cordon, plain or with Munster cheese, or fillet of pike-perch with Riesling. As for the pizzas and tarts flambées (to take away if you wish), they're concocted before your very eyes, over a wood fire, in the oven enthroned in the middle of the dining room. On sunny days, you can opt for a particularly hearty salad (the choice is vast), followed by a homemade ice cream, while enjoying the benefits of the flower-filled terrace.
Members' reviews on L'ANÉMONE DU FLORIVAL
Les plats sont toujours bien servis et les serveuses très aimables. concernant les plats : salade Victoria servie dans un ananas, excellente. Beau et bon faux filet. Tête de veau bien servie et bonne. Tartare à l'italienne : déçue, trop salé et j'avais l'impression que c'était le seul assaisonnement, de fait, impossible à finir.
2022 : Service irréprochable, que ce soit la patronne ou la serveuse le sourire est de mise.
Les assiettes sont copieuses et délicieuses.
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