The seasonal menu

imagined by the Chef

Introducing the menu

Our chef Thomas Koebel brings his culinary creativity to daylight morning after morning. Come and discover the seasonal menu with gastronomic, audacious and tasty dishes cooked with seasonal products.


Crawfish ravioli and creamy bisque, dunes oyster mushrooms and Sürerame with black lemon

Goose foie gras from Hirsch in La Wantzenau served with a spoon,
Seasonal fruits chutney and small “Teewecke

Anne’s mimosa egg with Sturia caviar
Celery and green apples in remoulade, “cramaillotte” reduction


Grilled red mullet fillet on skin, lettuce cream with lobster oil, mini Homburg fennel cooked in a pretzel crust

John Dory filet roasted with butter, Riesling Cockle sauce,
Courgette Trimmings, freshened falafels with Bibelesskässe



back of summer venison from local hunting and its marjoram juice,
Burnt raspberries and mustard condiment,
Peas and chanterelles with tarragon, homemade spätzle

Beef «Alsace character» in three ways
Grilled Faux Filet with Pinot Noir and Confit Shallot,
Warm pot salad on fire and horseradish gel
Tartare with knives and crunchy Grumbeerekiechele


Our modern reinterpretation of Tiramisu

In the spirit of a meringue rhubarb pie

The strawberries: In a fresh salad with balsamic,
sorbet and hot compote, Crunchy Gavotte with vanilla and olive oil

A detailed allergen map is available upon request

Discover our menus

Opening time

The restaurant is open from Tuesday to Friday, from 12:00 p.m. to 13:15 p.m and from 7:00 p.m. to 9:00 p.m., from 7:00 p.m. to 9:00 p.m. on Saturdays and from 12:00 p.m. to 13:15 p.m. on Sundays.