logo relais de la poste

Restaurant

Chef Thomas Koebel

The menus

The menu of the moment

They accompany us

Hotel

A charming hotel

Hotel rooms

Equipment and services

Activities near the hotel

Stay offers

Seminars & meetings

Space rental

Team building

Gift vouchers

Offer a gift voucher

Opening hours & Contact

Actualités

Espace presse

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 by the spoonful,
Seasonal fruit chutney and small “Teewecke

Anne’s soft-boiled egg with Burgundy truffles, artichoke royale and lost kouglof

Clauss farm beet confit, smoked eel and horseradish pannacotta, sour cream with herb oil

 

The fish


 

Freshly grilled scallops,
Rahmlaples with butternut and hazelnut slivers, flamed pomelos and citrus sauce

Breton skate wing roasted in butter, Julien’s celery with Arenkha caviar, mountain tomme griesknepfles, mandarin gel and grated chestnuts

 

Meat & poultry


 

Kaysersberg Valley venison shoulder confit with foie gras, red cabbage and green apple duo, corn knepfles

Golden veal sweetbreads, parsnips and parsley from Eric Greiner refreshed with Bibelesskässe, Albuferra sauce

 

Cheeses & desserts


 

Our cheese platter from Lohro and Bernard Antony

Gourmet composition with Schaal chocolate and passion fruit

Golden apples tatin revisited, streusel and creamy Madagascar vanilla,
Lime buttermilk sorbet

the relay
the relay
gold frieze
gold frieze

Discover our menus


 

Opening hours

The restaurant is open :

Tuesdays from 7:00 p.m. to 9:00 p.m.
Wednesday to Saturday from 12:00 to 13:30 and from 19:00 to 21:00