Le Pressoir des 4 Saisons

In a revamped interior, this orchid invites us on mouthwatering, gourmet journey. The modern, scrupulously crafted Thai cuisine is elegant and perfumed, illustrated by a tom yam of blue lobster, coconut milk and galanga or Vosges squab, served with sweetcorn, girolles mushrooms, polenta and red curry. Delicious from start to finish and a phenomenal success story.

This family-run establishment with its pleasant, recently renovated contemporary interior continues to fete local produce and tradition (think: Alsace head cheese, frogs' legs, chicken cordon bleu with bargkass)… but the younger generation is coaxing it into the modern era with more contemporary recipes and presentation. Expect flavour, indulgence and attentive service! Well-maintained guestrooms make this the perfect place to stay, too.

In a pedestrian street of historic Mulhouse, welcome to a 16C building that is a something of a culinary landmark with the locals. Chef Jean-Michel Feger has been rolling out Mediterranean-inspired cuisine here since 2001. Think mouth-watering, technically polished, modern dishes with a distinct Italian twang: saffron-spiked creamy risotto, squid, broad beans and spicy ventricina. In fine weather, soak up la dolce vita and enjoy your meal alfresco on the patio of the small courtyard. Pleasant, unstarched service.

This restaurant's incredible decoration (inside and out) was created by painter and decorative artist François Zenner, an amateur naturalist with a passion for plants. Also passionate about his work, and very much influenced by his years with Bernard Loiseau, chef Laurent Haller is never at a loss for ideas when it comes to sharing his love of good food. He likes to revisit the great classics of French cuisine and creates surf and turf combinations. His menu, a veritable ode to the market and its often local produce (veal from Rixheim, split peas from Petit-landau…), changes every month.

The bistro classics reign supreme (meat pie, calf's head) but there is still room for seafood dishes. The slate board features constantly changing dishes and the wines are real finds. A restaurant where taste, quality and conviviality are the order of the day!

At this handsome regional abode steeped in bourgeois, countrified elegance, fine dining meets a judicious selection of wines, particularly regional labels. The chef takes pleasure in thinking outside the box and sweeps us along too – think classically inspired dishes with a smattering of creative touches. Alternatively, soak up the buzzy atmosphere at Brasserie Chez Julien, which is housed in a converted cinema.

The young couple at the head of this dinky establishment in the heart of Mulhouse rustles up a concise menu of enticingly entitled dishes. The food is colourful, inventive and scattered with Mediterranean notes: “our version” of vitello tonnato; gilt-head seabream, spaghetti alle vongole and an emulsion of cockles; tagliata of beef, baby potatoes, rocket salad, Kalamata olives and shavings of parmesan. Enticing wine list.