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Typical Alsatian inn offering home-made dishes
This typically Alsatian inn welcomes you in a warm setting decorated with outdated objects (special mention to the rolling pin!) and an authentic bastringue piano. On the plate, the chef will treat you to good local specialities and beautiful butcher pieces. Duck foie gras, old-fashioned snails, fish baeckeoffe, Surlawerla (minced veal liver fried in vinegar) served with spaetzlés, munster cordon bleu, rib steak and marrow bone, beef gallows (from 2 people), flambé pies (only in the evening). When the hunting season comes, make way for wild boar stew and other deer stew. Here, everything is homemade, the wine list is full of beautiful oenological discoveries and the desserts are all to be damned!
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