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Chef Thomas Koebel

The menus

The menu of the moment

They accompany us


A charming hotel

Hotel rooms

Equipment and services

Activities near the hotel

Seminars & meetings

Space rental

Team building

Gift vouchers

Offer a gift voucher

Opening hours & Contact


Press area

The menu of the moment

imagined by the chef

Chef's plate

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.

Gastro plate
Gastro plate



Cromesquis of snails from the Meyer farm in Ebersheim with mushrooms of the moment, sweet garlic royale and parsley coulis

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

Sand carrots with orange vinaigrette, crunchy parmesan and Deglet Nour date condiment, pomegranate seeds

Carpaccio of langoustines and crabmeat, Sturia Baeri caviar and fine shell jelly


The fish


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

Butter-roasted turbot steak, Zitone pasta gratin with Burgundy truffles, artichokes in a play of textures and Riesling sauce
(served only with 4 and 5-course menus)


Meat & poultry


Kaysersberg Valley venison shoulder confit with foie gras, red cabbage and green apple duo, corn knepfles
(served only with 4 and 5-course menus)

The 3-course sauerkraut reinterpretation


Cheeses & desserts


Our cheese platter from Lohro and Bernard Antony

Roasted figs with Matthieu Reppert’s honey, sheep’s milk emulsion and Tahitian vanilla ice cream

Chocolate and raspberry crisp with toasted sesame praline

Quince / Cardamom / Vanilla

black gourmet plate
dessert plate
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