The menu of the moment

imagined by the chef

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.

Chef's philosophy

Inputs

Goose foie gras from Ferme Hirsch, served with a spoon,
Seasonal fruit chutney and puff pastry pretzel

Tomatoes / mozza revisited
Tomates d’ici en jeu de textures, crémeux d’mozzarella d’Uhrwiller, basil and parmesan shortbread

Tartar of sea bream and blue crab meat
Apricots and cucumbers, shrimp broth glazed with lemongrass

The fish

Compression of roasted skate wing with butter
Buwespätzle with citrus peel, fennel with Kilstett saffron and “double almond” sauce

Grilled turbot fillet
Peas and button chanterelles, Kässeknepfles and virgin orange / bergamot / tarragon

Meat & poultry

Slow-cooked veal quasi
Ziwelable-style ravioli with vegetables of the moment, Alsace pinot noir jus

Lamb “Terroir d’Alsace” confit in the “royale” spirit
Hummus and crispy chickpeas, roasted cherries and herb labne, reduced jus

Cheeses & desserts

Our selection of mature cheeses

Cherry Bettelmann
Black tea infusion, crunchy roasted cereals

Gourmet apricot
Textured almonds and fresh lemon balm

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

Gourmet restaurant

Hotel

Seminars & meetings

GouRmets - exceptional caterer