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 with a spoon,
Seasonal fruit chutney and small “Teewecke

Crispy lobster, artichokes and clementines, lamb’s lettuce and combava mayonnaise

Terre/Mer d’ici et d’ailleurs
Pan-seared duck foie gras on Picon confit sauerkraut, lobster bisque emulsion and passion fruit caramel

Cromesquis of snails from the Meyer farm in Ebersheim, fresh bibeleskäs balls, sweet garlic royale and parsley sorbet

The fish

Grilled lean steak on skin, French peas, black truffle käsknepfle, herb beurre blanc perlé

Kircher trout in two preparations

Morels / Rye bread / Watercress

Meat & poultry

Pithiviers of pig confit with truffle, Val-de-Moder root in mousseline, salads in a play of textures and Périgourdine sauce

Suprême de pintade de chez Bruno Siebert stuffed with foie gras and smoked eel, turnips and pears

Dauphine apples and Sürerame cream

Cheeses & desserts

Our selection of mature cheeses

Black Forest revisited with Morello cherries and Kirsch from Massenez

Unusual composition Pomegranate/ Purple Shiso/ Ginger Beer

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