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
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Et merci pour la bouteille !
Conseil, qualité, simplicité et agréable découverte gustative à chacun de nos passages
Grand merci à toute l'équipe
Le seul gros bémol qui vient gâcher mon expérience dans ce restaurant est l'odeur des toilettes. Pour un restaurant aussi bon cela est vraiment dommage.