Château de Kaysersberg
ruined castle in Kaysersberg in the Haut-Rhin département of France
附近景点与去处
Église Sainte-Croix, Kaysersberg
church located in Haut-Rhin, in France
Château de Lupfen-Schwendi
castle in Haut-Rhin, Alsace, France
Château de Reichenstein
French château in Kientzheim
Château des Ifs
castle in Haut-Rhin, Alsace, France
Dolder
tower
Château du Wineck
castle
特鲁瓦埃皮
place of Marian pilgrimage, mountain resort
餐饮
Auberge Frankenbourg
In this small village perched in the foothills of the Vosges, this hotel-restaurant has been welcoming travellers since the start of the last century. The Buecher brothers, who took over the reins of this family business from their parents, preside with cheerful enthusiasm. The delicious and refined cuisine of the elder brother, Sébastien, showcases the best of the terroir in the form of a menu that is always changing. He puts a creative spin on traditional dishes, as exemplified by the veal chop, double ravioli and sauce ravigote with calf's foot. Most of the fruit and vegetables come from th
官网Auberge Chez Guth
In the upper reaches of the village of Steige in the picturesque Villé valley, this old farmhouse inn is the canvas on which chef Yannick Guth expresses his creativity. With a focus on local ingredients (like the herbs and flowers he picks himself), the chef also works with fish from the lake (pike, zander, whitefish). Examples: whitefish in seaweed with a chickpea rouille sauce; cromesquis of pheasant, mountain lovage, parsley and mushrooms… His ingenuity can sometimes surprise, but the striking, consummate result is always succulent. The terrace (for pre-dinner drinks and coffee) overlooks a
官网La Cheneaudière - Le Feuillage
In the upper reaches of the village, this chic hotel is home to this fine dining restaurant with an intimate style decor. Creative, within reason, the appealing seasonal set menu (available in two versions: "Dégustation" or "Potager") is a mine of great culinary ideas: Oscietra caviar, green beans with fresh thyme, vinaigrette with lobster juices; veal presented two ways: cooked rare with seaweed, and confit with savory, courgette terrine and a Crémant d'Alsace jus. Attentive service.
官网La Table du Gourmet
In Riquewihr, Jean-Luc Brendel has built up an entire ecosystem: in addition to his fine dining restaurant, he has a modern winstub and also offers luxurious guestrooms for overnight stays. At La Table du Gourmet, in the heart of the medieval city, the chef cooks beautiful seasonal ingredients with great care and a dash of creativity, making each dish his own. His different menus showcase produce from Alsace and from his garden (tended according to the principles of permaculture) such as the delicious Petrowski turnip, served with humanely-reared veal, cooked over the embers. Two wine lists, t
官网La Table d'Olivier Nasti
Ah, Kaysersberg! This small village on the Alsace wine route comes into view between two valleys – you can't miss the iconic red façade of Hotel Le Chambard, which houses La Table d'Olivier Nasti, Meilleur Ouvrier de France 2007. The chef's objective is to showcase the terroir and restore tradition in a series of creative, visually arresting, even playful dishes. To this end, no ingredients are off limits: game, morels from the Vosges, foie gras, truffles and even Arctic char. He has created a personal menu that takes the seasons into account and pays particular attention to sauces and decocti
官网Alchémille
This old bar has been transformed into a “living space” by a chef born in the village who has accumulated an impressive number of food awards. The son and grandson of a butcher, Jérôme Jaegle is just as much a market gardener and permaculture enthusiast as he is a chef with an impressive CV, having worked with famous names such as Jean-Yves Schillinger and Christian Têtedoie. Almost Scandinavian in appearance, his restaurant is decorated in light wood and natural materials and is named after Alchemilla, the favourite plant of alchemists. His creative and individual cuisine focuses, unsurprisin
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官网Restaurant Julien Binz
On the Wine Road south of Colmar, the picture postcard wine-growing village of Ammerschwihr nestles in Kaysersberg Valley, dubbed the valley of stars - Michelin stars of course! It is home to a veteran chef and former member of the Auberge de l’Ill team, Julien Binz, for whom the world of cooking has no secrets. Against a plush, stylish background, he rustles up seasonal dishes founded on lashings of culinary technique with an Alsace accent: duck foie gras crafted two ways; a “striped” trout with choucroute and a creamy Kaefferkopf riesling sauce; tortellini of Munster cheese and a buttery sto
官网Auberge de l'Ill
The Auberge de l'Ill is much more than just a restaurant. It embodies the Alsatian inn in all its glory – an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family… It is an institution in the region, but also renowned throughout France and beyond! Since it was established in 1882 (between Sélestat and Riquewihr), the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served
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