Restaurant offering creative cuisine by chef Jean-Philippe Guggenbuhl.
The Guggenbuhl family has been running this excellent restaurant for almost 60 years, and it's been an undeniable success! Here, sauerkraut is traditionally cooked in goose fat, scallops flirt with black garlic, Iberian pork pluma is cooked a la plancha, and roasted figs are accompanied by a divine honey ice cream! As an added bonus, the wine list features exceptional vintages from the region's renowned estates. Leaving the Taverne, it's just a short stroll to the river Fecht for a digestive stroll!
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Members' reviews on LA TAVERNE ALSACIENNE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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De passage dans la région, nous avons cherché un bon restaurant sur internet, difficile de choisir, et la taverne n'est pas dans les premiers restaurants proposés malgré sa bonne notation.. Mais nous avons fait le bon choix !
Service impeccable et au petit soin. Repas délicieux .
Pour notre part . Cassolette d'escargots, foie gras maison et choucroute au poisson. Je recommande sans hésiter.
Le personnel est très sympathique