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Alsatian restaurant, member of the Fédération des Chefs d'Alsace, with terrace above the Logelbach stream.
Cyril Warth is a master in the kitchen, serving up authentic, no-frills Alsatian dishes. Tartes flambées (in the evening), goose foie gras with cognac, sauerkraut, fleischnaka (meat-filled snails), a plentiful plate of charcuterie, bouchée à la reine, entrecôte steak and large fries, seasonal game: everything is homemade, tasty and generously served. We particularly appreciated the fact that this restaurant is one of the last in Alsace, if not the last, to offer a divine veal brain à la carte!
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