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Alsatian restaurant, member of the Fédération des Chefs d'Alsace, with terrace above the Logelbach stream.
Cyril Warth works wonders in the kitchen with authentic, no-frills Alsatian dishes. Tartes flambées (in the evening), goose foie gras with cognac, sauerkraut, fleischnaka (meat-filled snails), a generous plate of charcuterie, bouchée à la reine, entrecôte steak and large fries, seasonal game: everything is homemade, tasty and well served. The calf's head is an absolute must! The menu is regularly complemented by a variety of themed evenings at weekends, from couscous to cochonnailles!
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