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Frommer's Review

The leading restaurant in this citadel of fine dining is a cozy half-timbered 18th-century house in the heart of the little Alsatian village. The chefs depend on the changing seasons for their inspiration. They prepare traditional dishes with a modern twist, lighter versions of old favorites. Their succulent concoctions include boned and stuffed quail with a sauce of morels, and fried turbot "osso buco" with Szechuan peppercorn sauce. Two superb appetizers are fresh gooseliver and game terrine. Other memorable dishes include pikeperch in lobster sauce with basil noodles, and salmon tournedos with white beans.

The inn also rents 18 comfortably furnished guest rooms, each in a rustic style, for a double rate of 77€ to 122€ ($100-$159).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.