AUBERGE DE LA SAPINIERE
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Typical Alsatian restaurant with its decoration and its plates putting the soil in the honor
For this new chronicle, let's take a stroll through Goldbach Altenbach, one of those villages that testify to the extraordinary population density of the Alsace region. We'll stop off, if you like, at a very typical restaurant in terms of both decoration and food. Alsace is very well represented, with smoked collet, beef gros sel or escalope of duck foie gras with salad, not forgetting plates of charcuterie. There's also trout caught in a fishpond and prepared with almonds, for example. Cheeses such as Munster come in many forms, as does onion tart. Need we say more to explain that the terroir finds here one of its most fervent defenders? Bon appétit.
Members' reviews on AUBERGE DE LA SAPINIERE
Au niveau du repas tout ce qui est sur la carte n'est pas disponible et pas forcément conforme car ils ont gardé la carte des anciens propriétaires.
c est très gentil.
a bientôt
Au plaisir de vous accueillir à nouveau