Alsatian cuisine is not all choucroute and pork, especially not at the region’s best restaurant. The Haeberlin family opened their first auberge over a hundred years ago, gradually building up their reputation to obtain a first Michelin star in 1952 and 15 years later, their third. With incredible finesse and foreign flare, Chef Marc Haeberlin transforms Alsatian traditions into la grande cuisine. His exquisite creations vary from sautéed bass and Beluga black lentil makis with lime emulsion to caramelized veal sweetbreads in a chestnut crust with malt, foie gras, and leak ravioli, in addition to the local filet of roebuck with mango compote and bubespitzle (German-style gnocchi). Some dishes may require 24 hours’ notice, so check when you make reservations.
To enjoy your meal without having the worry of driving back into town, stay at their Hôtel des Berges. It has 13 rustic but regal rooms overlooking the Ill River.