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.
Service agréable et bonne recommandation pour le choix des vins.
Un peu trop copieux même, plus de place pour une gourmandise en dessert
Restaurant haut de gamme et très beau souvenir de vacance en Alsace.
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Les plats sont très bons et préparés avec des produits de qualités!
Nous reviendrons c’est certain!
Merci encore aux personnels du restaurant