-
The flower-lined façade of this old coaching inn in Sierentz has been feeding Alsace for generations. It's the kind of fine dining room where the chef trained under Haeberlin and Ducasse and then came home, which tells you something. The cooking leans on serious local ingredients, Sundgau trout, foie gras, farm-raised squab, handled with enough restraint that the flavors do the work. It holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
-
Duck foie gras
“He continues the family tradition by working with Alsace's finest ingredients, such as duck foie gras, Sundgau pink trout, milk-fed veal chop and farm-raised squab.”
Michelin Guide
Reviews
Sign in to write a review.
No reviews yet
Reviews never count toward the Eat Score.
The neighbors closest first
- Winstub À Côté Alsatian Eat · 74
Something wrong with this entry? Tell us. Closed, moved, miscategorized: we want to know.