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Small family restaurant with terrace offering multiple regional specialities with a good welcome-quality-price ratio.
At the head of this small family restaurant for the past 6 years, Fabien and Anne-Laure offer you a wide range of regional specialities, but not only, at competitive prices. Stewala's menu is renewed 4 times a year according to market proposals. Everything here is 100% homemade from fresh, local produce. Chef Fabien will treat you to a generously garnished five-meat sauerkraut, a rack of piglet with death trumpets, veal kidneys with pinot noir and, for dessert, the famous Stewala profiteroles. On the wine side, the menu offers excellent vintages from the Cave de Turckheim, the Paul Spannagel estate in Katzenthal and Alphonse Meyer in Zimmerbach. Excellent quality-price ratio. The terrace is very attractive and nicely flowered in summer.
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