The menu of the moment

imagined by the chef

le relais de la poste

Card presentation


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

le relais de la poste
plat le relais de la poste

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

the relay
the relay
gold frieze
gold frieze

Discover 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

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Chef Thomas Koebel

The menus

The menu of the moment

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