The menu of the moment

imagined by the chef

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Chef Thomas Koebel’s culinary creativity is expressed daily. Discover our current menu, offering gourmet, tasty and daring dishes made from seasonal produce.

Chef's philosophy

Inputs

Goose foie gras from Hirsch in La Wantzenau served by the spoonful,
Seasonal fruit chutney and small Teewecke

Pan-fried duck foie gras escalope, roasted mirabelles with Matthieu’s honey and Melfor veal jus

Presskopf-style salad with crabmeat, beet and avocado, herbed whipped cream

Escargots from the Meyer farm in Ebersheim with parsley coulis, cassolette sauce and watercress flan

The fish

Red mullet filet with salamander sauce
Sweet potatoes with porcini mushrooms and grapefruit textures, cuttlefish ink sauce

Grilled langoustine tails, chickpea and Alsace plum hummus, “3-day” tomatoes and bisque with wild smoked notes

Meat & poultry

Land and sea
Duo of quail and lobster with three sauces, riwelesotto and vegetables of the moment

Cochon d’Alsace from the Balzer butcher’s shop in my three favorite ways
– Muhl un Füess
– Grümberewurtz
– Roast loin with butter

Cheeses & desserts

Our selection of mature cheeses

Black fruit leaf, tarragon powder sürerame and geranium extract sorbet

In the spirit of a mirabelle plum tart revisited

Discover our menus

Our menus

Opening hours

The restaurant is open :

Tuesday, 7:00 pm to 9:00 pm
Wednesday to Saturday, 12:00 pm to 1:30 pm and 7:00 pm to 9:00 pm

Reserve a table

The menu of the moment

imagined by the chef

Card presentation

Inputs

The fish

Meat & poultry

Cheeses & desserts

Discover our menus

Opening hours

Restaurant

Hotel

Seminars & meetings

Gift vouchers