Endingen 最佳餐厅

Ammolite - House of Light

★★ Michelin€€€€fine_dining

Part of Hotel Bell Rock, this beacon of gastronomy at Europa-Park is located in a lighthouse. The decor is refined and timelessly elegant – sheer organza curtains in shimmering gold and warm tones lend the circular room an intimate feel and a sense of calm. Seated in stylish armchairs at exquisitely set tables, diners enjoy attentive and adept service provided by a well-coordinated team. Chef Peter Hagen-Wiest presents two eight-course set menus: "Around the World" and the vegetarian "Green Forest". Both reflect his cosmopolitan outlook and, at the same time, his ties to the region. Dishes suc

Auberge de l'Ill

★★ Michelin€€€€Classic Cuisine

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

JY'S

★★ Michelin€€€€Creative

Schillinger is a name that resonates particularly strongly in Alsace. First there was Jean, then there was his son Jean-Yves, who, after a period on the New York City restaurant scene (Destinée, Olica), returned home in 2002. Here in this restaurant bordering the Champ-de-Mars Park, he is full of bright ideas. His cuisine embraces one tradition after another with disconcerting ease – Alsace, the United States, Brittany and Japan. Confident in his strengths, he deploys a no-holds-barred approach – as in, for example, his Breton lobster cooked in a Cona coffee maker and served with the claw in a

La Table d'Olivier Nasti

★★ Michelin€€€€Creative

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

Hirschen

★★ Michelin4 toques€€€€Creative, Seasonal Cuisine

What is it that draws legions of visitors from near and far to this tranquil village in Markgräflerland? Douce Steiner and Udo Weiler's hotel-restaurant is housed in a picture-perfect building that dates back over 500 years. In the charming, elegant interior, windows allow a glimpse into the kitchen – there, the chefs can be seen creating a six-course set menu that takes its cue from the seasons, draws on classic French influences and incorporates regional produce. There are also additional dishes to expand or substitute, such as marinated calf's head, glazed heart sweetbreads and langoustine

La Fourchette des Ducs

★★ Michelin€€€€Modern Cuisine

Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and adding an inventive touch that hits the mark. Throughout the seasons, he treats diners to high-calibre dishes that spotlight top-drawer ingredients. In winter, for example, the Alsace venison served two ways with grand veneur sauce is a homage to the terroir. The same ambition is palpable when it comes to the desserts – the selection of petits fours (fruit tarts, kugelhupf, cherry financiers, lavender honey madeleines etc) is particularly memorable. Finally, the warm welcome provided by maître d' Serge Sc

Le Pavillon

★★ Michelin€€€€Classic French, Seasonal Cuisine

Elegance and refinement run throughout the luxurious Dollenberg resort, set in an idyllic Black Forest landscape, and find their finest expression in the classically appointed fine dining restaurant. In his five- to eight-course set menu, Martin Herrmann places exceptional ingredients centre stage with precision, restraint and superb balance, while weaving in exciting modern touches. One fine example: perfectly cooked sea bass paired with tender squid rings and a fruity-tart shallot marmalade as a striking contrast, rounded off by a wonderful, lightly frothed paella broth – sauces are truly th

Merkles Restaurant

★ Michelin€€€€Modern Cuisine, International

Thomas Merkle runs this long-established family business with his wife, upholding a tradition of refined hospitality in the picturesque Old Town. The Endingen-born chef expresses his attachment to the region through his use of outstanding local produce, though his cosmopolitan outlook shines through in his choice of international ingredients. The "Einfach Merkle" set menu has seven or eight courses, and also comes in a vegetarian version. The robust onion essence, earthy aromatic mushrooms, delicately sweet onion cream and black garlic is a particularly striking combination in terms of flavour

Schwarzer Adler

★ Michelin€€€€Classic French

This place is a veritable culinary institution, and not only here in the region. A restaurant where tradition is upheld, but by no means in an old-fashioned way; rather, with carefully curated concessions to modernity. This ethos is also reflected in the dishes cooked up by dedicated chef duo Christian Baur and Konstantin Keller. They are dab hands at successfully combining the classic French cuisine of the legendary Schwarzer Adler with modern influences. However, you needn't do without much-loved tried-and-tested dishes such as "Bresse poularde en vessie" (served for two people or more) or "

Eichhalde

★ Michelin€€€€italian

A real must for lovers of Italian food! Federico Campolattano serves up delicious dishes that are scrupulously ingredient-led, pleasingly pared down, and rife with beautifully balanced contrasting flavours. Diners have a choice between "Das moderne Menü": a set menu comprising five, six or nine courses – you might be tempted by the "Octopus and its Neapolitan History" or the cheese menu featuring five DOP Parmesans of varying ripeness. Alternatively, there is "Das traditionelle Menü": a three- or four-course set menu. The wine list is predominantly Italian. Housed in a historical building in a

🕐 Fr-Tu 12:00-15:00,18:00-23:45; We,Th off

Colombi Restaurant Zirbelstube

★ Michelin€€€€Classic French, Mediterranean Cuisine

One of the great classics of South Baden gastronomy is located in the internationally renowned Colombi Hotel and, in Sven Usinger, boasts a chef with experience of Michelin-starred kitchens. French classics are showcased here, prepared with feeling and finesse, and excellent ingredients. There is a set menu with three to six courses which you can also choose à la carte. In addition, there is the elegant yet inviting atmosphere of the Zirbelstube with its beautiful wood panelling (which inspired its name). The classic overall impression is rounded off by refinded service. You can also relax in

🕐 12:00-15:00,19:00-24:00

Au Vieux Couvent

★ Michelin€€€€Modern Cuisine

With its decorative half-timbering that is emblematic of this part of Alsace, the inviting mushroom-coloured building catches the eye from afar. Close to the flower-decked banks of the Brunnwasser, it houses this restaurant, where diners can sample the dishes of Alexis Albrecht, who has worked at some top restaurants (Au Crocodile, the Pourcel brothers and Jacques Maximin). The chef's generous seasonal cuisine makes the most of the terroir and local produce, such as fish from the Rhine and game from the Ried… He also draws on an abundance of vegetables and aromatic herbs from the family's kitc

🕐 Mo 12:00-13:30; Th-Su 12:00-13:30,19:00-20:45

Jacobi

★ Michelin€€€€regional

This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The kitchen has no need for luxury ingredients and instead shines the spotlight on supposedly humbler, but high-quality and strictly regional produce. The wonderful sourdough bread is baked in-house, and fermented components are seamlessly woven into the dishes. The seven-course set menu (which can be extended by a further two courses) features highly interesting and innovative combinations such as "pike, cauliflower, hazelnut", "venison, chervi

🕐 We-Fr 18:30-23:00; Sa 12:30-15:00,18:30-23:00

Zur Wolfshöhle

★ Michelin€€€€german

Martin Fauster has found his feet in Freiburg, turning this restaurant into a mecca for foodies from the local area and beyond. Here in this beautifully maintained historical building in the pedestrian area, he keeps to his established path, serving up classically inspired cuisine. The quality of produce is remarkable, not least when it comes to the game dishes – the highlight being the distinctive, impeccably crafted sauces. The chef's Austrian homeland is also represented on the well-curated menu, with dishes such as Backhendl (breaded fried chicken) and Topfenknödel (curd dumplings). The fr

🕐 Tu-Sa 18:00-23:00, Fr,Sa 12:00-14:30; Su,Mo,PH off

Hawara

★ Michelin€€€€fine_dining

Nicolai Heuer and Yannik Spielmann are living out their responsible culinary philosophy in this pleasingly unpretentious restaurant. Using ingredients from their own garden in St Georgen and from organic producers in the region, they devise a set menu that changes with the seasons – a vegetarian version is also available. Mains such as smoked catfish, organic potatoes, physalis, and exciting desserts such as ice cream made from roasted potato peel, pear Hélène hit the spot with their interesting contrasts and full-bodied flavours. Wednesday is "Bistro" night, when a smaller menu and an à la ca

🕐 We 18:00+; Th-Sa 18:30+; Su-Tu off

L'Atelier du Peintre

★ Michelin€€€Modern Cuisine

Martin Schongauer, one of the greatest late-15C engravers and painters from the Rhine, had his studio just across from this establishment, whose walls date back to the Renaissance. The chic, cosy interior, by contrast, has a decidedly contemporary vibe. When it comes to the food, Loïc Lefebvre cooks up precise modern cuisine, which is rife with creative twists and, needless to say, evolves with the seasons. Freshness, subtlety and also indulgence are the hallmarks of his Marennes oyster poached with green apple and dill, or his matured Salers beef tenderloin with red wine sauce.

Restaurant Girardin

★ Michelin€€€€Creative

The Maison des Têtes, a listed Renaissance edifice lavishly decorated with grimacing faces, is as superb as Colmar itself. The restaurant's decor is minimalist, in keeping with Éric Girardin's tasting menu, which showcases the terroir of Alsace. Each dish is the epitome of beauty, flavour and delicately refined aromas. You will be won over by the trout "in three acts" and its hollandaise sauce with herbs, or the pigeon with cabbage, orange and cashew nuts. There is also a brasserie, plus guestrooms that sport a spirit of timeless elegance.

Adler

★ Michelin€€€Modern French

Having run this establishment with bags of charm and a sure touch for four generations, the Fehrenbacher family has made a real success of its restaurant – it has retained its Michelin star every year since 1990! Daniel Fehrenbacher, who took over the helm of this award-winning kitchen from his father Otto, is the man behind the outstanding modern French cuisine. He attaches great importance to showcasing what the region and the changing seasons have to offer, which is particularly evident in the game dishes. Interesting flavour contrasts are skilfully incorporated into the dishes. The winning

Storchen

★ Michelin€€€Classic Cuisine, Farm to table

Run with great dedication by two generations of the same family, this traditional inn is a real gem. Offering a pair of set menus – one of which is vegetarian – and a small à la carte selection, the father-and-son team ensures that every diner is catered for. Jochen Helfesrieder and his father Fritz stick to seasonal produce when choosing ingredients for their cuisine, which is rooted in classic techniques and based on select regional as well as international produce. Some of it comes from their own farm garden, but the menu also includes excellent fish from France. Standout dishes include the

La Table du Gourmet

★ Michelin€€€€french

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

Restaurant Julien Binz

★ Michelin€€€€Modern Cuisine

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

Alchémille

★ Michelin€€€€fine_dining

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

🕐 Tu,We,Fr,Sa 12:00-13:30,19:00-21:30; Mo,Su,Th off

Auberge Frankenbourg

★ Michelin€€€€Modern Cuisine

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

Enfin

★ Michelin€€€€Modern Cuisine

In keeping with its previous vocation as a joiner's workshop, this place has wood as the main element in the decor, and the Scandinavian-style minimalism extends to the dishes, which are vegetable-forward and local. From the dining area, which has been embellished with a handful of contemporary features, you can see the young, efficient and committed brigade hard at work in the open kitchens laid out behind a counter. The set menus may sport rather enigmatic names (translating as "plant-based beef and carrots", "barbecue in the vegetable garden", "Alsace cruise" or "herby freshness") but the c

La Nouvelle Auberge

★ Michelin€€€Modern Cuisine

On the edge of the Munster Valley, La Nouvelle Auberge ("New Inn") is a lovingly maintained former coaching inn. The regional-style bistro on the ground floor serves up delicious lunch options during the week. The fine dining restaurant occupies a lovely space on the first floor with exposed timberwork. Bernard Leray, who hails from Rennes in Brittany, has taken to Alsace like a duck to water. After honing his skills at Bernard Loiseau, Leray puts a delicate new spin on local produce, each dish demonstrates his painstaking work and consummate technique – medallion of pike-perch, medley of sals

Thierry Schwartz - Table Naturelle

★ Michelin€€€€Creative

Thierry Schwartz, who describes himself as an Alsace native by birth and at heart, believes that nature's rightful place is at the centre when it comes to cooking. This ethos is borne out by his commitment to local producers and by his title of Officer of France's Order of Agricultural Merit. To set the scene: think lots of wood, seasonal vegetables on display and a log-burning fire. Thierry concocts three remarkable set menus in which the produce (from Alsace and permaculture) is sufficient in and of itself: pure spelt, arctic char, wild sorrel, organic farm eggs... to be washed down with a f

L'Orchidée

★ Michelin€€€€Thai

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.

Auberge Chez Guth

★ Michelin€€€Creative

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

La Cheneaudière - Le Feuillage

★ Michelin€€€€Creative

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.

Le 7ème Continent

★ Michelin€€€€Modern Cuisine

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.

1741

★ Michelin€€€€french

Opposite Palais Rohan, an architectural masterpiece completed in 1741, this ‘1741’ is the quintessence of stylish, depicted by cosy, pleasantly hushed dining rooms and a counter that shines the spotlight on the consummate handiwork of the kitchen team and chef Jérémy Page. The chef, a former disciple of Robuchon, signs delicate, precise recipes, strewn with nods to Alsace. His creativity is particularly notable in sauces and jus: seaweed soup, curry-laced scallop stock or a Grand Veneur game sauce…

🕐 PH,Tu-Sa 12:00-13:30,19:00-21:30

Umami

★ Michelin€€€fine_dining, japanese

Situated in the heart of Petite France with its picture postcard half-timbered houses, this restaurant combines flavours from near and far. Its name suggests as much: umami is the fifth flavour in Japanese cuisine, alongside sweet, sour, bitter and salty. A keen globetrotter, chef René Fieger signs market-fresh cuisine scattered with exoticism, yet solidly rooted in tradition. The chef is entirely alone in the kitchen, conjuring up dishes that delight. Highlights include a slab of halibut, finely diced yellow and green courgettes, sliced green beans and an acidic, slightly creamy dashi-kefir d

🕐 Mo,Fr 19:00-23:00; Sa,Su 12:00-15:00,19:00-23:00

Au Crocodile

★ Michelin€€€€french

The stuffed crocodile in the window, a souvenir brought back from Egypt by a Napoleonic soldier, underlines the historic character of this iconic Strasbourg establishment, which boasted 3 stars under chef Émile Jung. Following a top to toe refurbishment that has preserved the spirit of the venue, it shines brightly on the culinary scene of Strasbourg. Chef Romain Brillat, former second of Gilles Goujon and a distant relative of Brillat-Savarin, the famous French gourmet, has achieved a balance between classicism and sophistication. Examples include his original take on scallops (ravioli and cr

Les Funambules

★ Michelin€€€Modern Cuisine

Chef Guillaume Besson is in a league of his own when it comes to his craft. The setting is a minimalist, contemporary space, its white walls adorned with paintings and photography, parquet floors and wooden objects! The set menu (dubbed "sur le fil") is a masterclass in clean, bold plating, underpinned by exceptional ingredients handled with technical prowess – both in terms of cooking and seasoning. This modern dining experience is very much in tune with the times, and notable for its clarity and occasional flashes of creative daring. N.B. The lunch menu is a real bargain.

🕐 Mo-Fr 12:00-13:45,19:30-20:45; We 12:00-13:45

de:ja

★ Michelin€€€€french

The Scandi-inspired decor hints at the culinary ethos: creativity, extractions, fermentations, plants to the fore, a concern for animal welfare, a natural wine list and haikus instead of names of dishes. The textbook-perfect technique features high-precision cooking, big-boned sauces and jus, and bold combinations that never fail to hit the spot. One fully vegetarian menu available.

🕐 Tu-Fr 12:00-14:00, 19:00-22:00

Guillaume Scheer - Les Plaisirs Gourmands

★ Michelin€€€€Modern Cuisine, Creative

Guillaume Scheer and his wife Charlotte are thriving in their new riverside HQ in a peaceful neighbourhood. In a smart, exclusive interior, the chef is going from strength to strength as he skilfully crafts the finest ingredients, including squab, blue lobster from Brittany, Charolais beef fillet. Rich sauces, powerful gravies, flawless technique and packed in flavour: a fine dining feast that is fully in tune with its era! Spot-on service and delightfully peaceful patio to the rear.

Mühle

★ Michelin€€€€Modern Cuisine, International

Owner Marius Tröndle has a decidedly ambitious man at the helm in Fabian Obergfell. The chef delivers modern cuisine, cooking with great sensibility, finesse and consummate precision. Often he pares back his dishes to just a handful of components, and the result is a wonderfully harmonious balance of flavours – one highlight is the superbly roasted calf sweetbread with a crunchy, paper-thin crust and a creamy, melt-in-the-mouth centre, served on a vin jaune sauce with pointed cabbage and garnished with pickled grape halves and crispy pointed cabbage leaves as chips. The hors-d'œuvres whet the

Traube

★ Michelin€€€€Modern Cuisine, Creative

A beautiful historical house in the small wine-growing village of Blansingen. The couple who run the place have plenty of experience in high-end gastronomy (Maaemo in Oslo, La Vie in Osnabrück), and it's immediately obvious that professionals are at work here. Headed up by the charming Daniela Hasse, the front-of-house team is pleasantly informal, chatty and highly professional. Canadian-born head chef Brian Wawryk never fails to impress with his meticulous craftsmanship and well-balanced dishes. His modern cuisine is creative and focuses on regional products, including ingredients preserved t

Il Cortile

★ Michelin€€€Mediterranean Cuisine, Italian

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.

Le Cerf

★ Michelin€€€Modern Cuisine

In the pretty wine-growing village of Marlenheim, this former posthouse, now a fine dining institution, comprises a cluster of picturesque buildings set around a paved inner courtyard and a well-groomed garden. The impressively rendered cooking is both delicate and eclectic, without forgetting some of the classics that contributed to the establishment’s reputation: white asparagus from Alsace in puff pastry with a hollandaise sauce, raviole of smoked foie gras and a gutsy truffle-flavoured jus, or the great grandfather’s, Paul Wagner vol-au-vent… The epitome of tradition!

Auberge Saint-Laurent

★ Michelin€€€fine_dining

This inviting 18C coaching inn with its long, flower-decked façade is an authentic and elegant local institution. Chef Laurent Arbeit presides over the kitchen, having honed his skills at Haeberlin and Ducasse. 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. The delicate and harmonious cuisine of this proprietor who is very much in tune with the times is replete with well-balanced flavours. The guestrooms are decorated in Alsace style.

Le Relais de la Poste

★ Michelin€€€€french

This venerable institution (est. 1789) is far from nostalgic as its refurbished, stylish dining room, dotted in contemporary details, and the conservatory leading out onto a patio, illustrate. The food, also free of culinary cobwebs, is fiendishly tailored to modern tastebuds: crispy scallops with wild prawns, cauliflower and orange vinaigrette; squab pigeon, the breast lightly roasted, the thigh confit in fleischnacka… Slick professional service and knockout wine cellar.

Le Jardin Secret

★ Michelin€€€€Modern Cuisine

This "secret garden" opposite the small train station is a secret worth sharing! In his intimate, contemporary restaurant, chef Gilles Leininger demonstrates great ambition, experience and expertise. He crafts delicate cuisine inspired by the market and his inspiration, always using top-quality ingredients, such as wild scallops, quail from the Vosges, game from Alsace, vegetables from a neighbouring farm. His squab and foie gras pie is one of his signature dishes. The other secret of this establishment is its leafy patio to the rear of the building.

🕐 Mo off

Die Pfarrwirtschaft

必比登€€Country cooking, International

This is not just Thomas Merkle's second restaurant, but a hotspot in its own right. The tasty food is wonderfully unpretentious and based on very good ingredients. Tip: Try one of the Black Forest beef dishes. The burgers are also very popular. In addition, the restaurant proposes an interesting weekly menu. Your meal here is enhanced by friendly and attentive service, a pleasingly informal vibe and a really modern aesthetic with a rustic edge. Needless to say, guests find themselves drawn to the beautiful garden in summer. In short, a place that fosters a feeling of well-being!

Dutters Stube

必比登€€Country cooking, Farm to table

The fourth generation of the Dutter family now runs this charming 16C inn, which blends beautifully into this village of half-timbered houses. Inside, the decor, in which local character is combined with colourful decorative flourishes, makes for a welcoming setting. The cuisine is guided by the seasons and rooted in the region. In Stubenrestaurant, the dining is somewhat more sophisticated, with a set menu comprising four courses (eg house-made poularde terrine or pink-roasted beef loin with a wild garlic crust) and a small à la carte selection. Dorfwirtschaft in the old vaulted cellar serves

Scheidels Restaurant zum Kranz

必比登€€Classic Cuisine, Home Cooking

Conscious of their long family history (the restaurant is now run by the seventh generation), the owners here are committed to maintaining their traditions yet the food remains resolutely down-to-earth. Charming historic ambience, plus warm and welcoming staff. Simple, tasty dishes take pride of place, inspired by regional and seasonal produce. A vegetarian menu is also available.

Zur Krone

必比登€€Country cooking, Classic Cuisine

Set in a spruce country house, this establishment has been run with great dedication and a sense of tradition by nine successive generations of the same family for over 200 years. Taking its cue from the seasons, the ingredient-led cuisine is flavoursome. Asparagus dishes are served in spring, game and goose in winter. For those with a sweet tooth, the meringue with cream, vanilla ice cream and egg liqueur is a must-try! Food is served in the cosy interior or out on the gorgeous terrace.

Rössle

必比登€€Country cooking, International

This family-run restaurant serves delicious, fresh food made with choice ingredients. Alongside the interesting "Chef's Menu" and classics, the specials are written up on the blackboard – it is well worth taking a punt on the likes of "house-made venison patties with juniper cream" or "medallions of Breton monkfish with saffron sauce". Add to that attentive service, a friendly atmosphere and a lovely terrace. Tip: The guestrooms feature an attractive blend of warm wood and sleek design.

Die Krone

必比登€€Country cooking, Farm to table

Chef Volker Lahn continues the family tradition in the kitchen at Die Krone. The cosy Baden setting of the dining rooms is matched by good local Baden cooking. The seasonal fare is available in the form of a set menu or à la carte.

La Taverne Alsacienne

必比登€€Modern Cuisine, Alsatian

Run by the Guggenbuhl family since 1964, this salmon-pink-fronted tavern has earned its reputation. Even those who know nothing about Alsace cuisine are smitten by the enticing regional dishes, washed down by fine wines from near and far! The fillet of zander, sautéed sauerkraut and Riesling sauce we sampled lingers with us still.

Le Pressoir de Bacchus

必比登€€Modern Cuisine

Such is the renown of Sylvie Grucker and her son that this pretty restaurant on the wine route is greatly in demand. Sylvie combines traditional recipes with an inventive streak in a bid to showcase regional fare: bacon-flavoured choucroute soup or duck shepherd’s pie, mushrooms and 12-spice sauce, side by side perennial favourites like granddad’s snails, ravioles of carp in a creamy, smoked sauce or Sylvie’s meringue and ice cream extravaganza! Local winegrowers and producers from the village (thirty or so) take pride of place on the enticing wine list.

Winstub du Chambard

必比登€€Alsatian, Traditional Cuisine

At Chambard's second restaurant, a winstub-style eatery, Olivier Nasti revisits Alsace produce with joyous results: onion tart, presskopf, baeckeoffe, sauerkraut. As for desserts, the iced Kougelhopf is exemplary: tasty and generous, it is an ode to indulgence! The entire menu, including the suggestions on the blackboard, is mouth-watering. Convivial atmosphere.

La Vieille Forge

必比登€€Modern Cuisine

Behind the rustic façade of this charming 16C house, some lovely surprises lie in store: chef Laurine Gutleben's dishes give pride of place to fresh produce and free rein to creativity, for instance in her scallop carpaccio with citrus fruits and a langoustine jus. The wine list features a fine selection, particularly, but not only, from Alsace.

🕐 12:00-14:00,19:00-21:00; We,Th off

Landgasthof Rebstock

必比登€€Country cooking, Farm to table

In the heart of this wine-growing village, the Keller family run this cosily rustic, centuries-old establishment, where warm hospitality meets fresh, seasonally inspired cuisine. Select ingredients are used throughout, often sourced from the region, although international accents also appear on the menu. The cooking is executed with great care and impresses with both craftsmanship and flavour, for example in the terrine made with premium fish and served warm with trout caviar, saffron sour cream and a flower salad, or pan-fried corn-fed chicken breast with ratatouille and wild garlic risotto.

Schäck's Adler

必比登€€Country cooking, Classic Cuisine

Christoph and Sandra Schäck have brought to life this picture-perfect hotel. The atmosphere in the wood-panelled dining rooms is really cosy, the service is very friendly, the cuisine is ambitious and tasty – the emphasis is on regional ingredients and seasonal produce. There is also the appealing Strumbel Bar and a number of extremely well-kept rooms.

Hirsch

必比登€Country cooking, Traditional Cuisine

This picture-perfect Baden country inn boasts tastefully designed, inviting guestrooms and serves excellent food. The owner's son-in-law runs the kitchen, serving up regional cuisine that showcases seasonal produce – dishes such as braised beef cheeks in a Burgundy sauce or saddle of venison with cranberries and spaetzle are especially popular. Putting the emphasis on flavour and proper seasoning, only the finest and freshest ingredients are used. Charming and professional front-of-house team.

Zum Kreuz

必比登€€Country cooking, Seasonal Cuisine

This inn has existed since 1683. Matthias Schwer is the 4th generation of the family to carry on the tradition. Here, just outside St Märgen at an altitude of approx. 1 030m, a father-and-son team cook up quality seasonal fare, including local game, and classics such as maultaschen and schnitzel. There is an à la carte menu, the "Tradition" set menu and the vegetable "Gemussmenü" (only by ordering in advance). Comfortable guestrooms and holiday apartments for overnight guests.

La Rochette

必比登€€Traditional Cuisine, Alsatian

This cosy family-run restaurant in Alsace's Vosges mountains has many regulars who come for the mouth-watering traditional cuisine. This is refined and flavourful fare: baeckoffe with snails, fish matelote, venison stew and the like. Attentive service and refurbished guestrooms for overnight stays.

Les Grands Arbres - Verte Vallée

必比登€€Modern Cuisine

Set in a cosy hotel, this eatery’s trendy, minimalist interior is the HQ of a chef who adds a new spin to regional ingredients: pan-fried Vosges ceps and hazelnuts; seabass roasted in champagne, tartare of oysters and watercress gnocchis; a meringue, chestnut and cream delight… His flawless modern score is paired with a fine list of Alsace wines. It makes the heart sing!

L'Olivier

必比登€€Modern Cuisine

Chef Olivier Lamard crafts a modern culinary score that draws on the terroir of Alsace: house-made foie gras in gewurztraminer; guinea fowl with velvety parsnips and mushrooms; upside-down plum pie, tonka bean-laced mascarpone cream and vanilla ice cream. Savvy, deft craftsmanship and premium produce, some of which from the chef’s granddad’s garden: it ticks all the boxes!

Sennhütte

必比登€€Country cooking, Farm to table

Warm hospitality with a personal touch is the hallmark of Sennhütte. Since 1918, the Grether family have put their heart and soul into this place, and that certainly goes for the food. Whether in hearty, traditional dishes or slightly more elevated fare, regional produce is used for the most part. The space is divided into various cosy dining rooms or you can eat out on the lovely verdant terrace. Tip: Branded as "Alemannisch Agrichtet", a different, long-forgotten regional classic from the Southern Black Forest and the tri-border region is revived each week. Cold platters (Vesper) and cakes a

derWaldfrieden

必比登€€Country cooking, Farm to table

Run by the Hupfer family, this establishment enjoys a tranquil location on the Herrenschwand high plateau, 1 020m above sea level. This stunning setting is surrounded by an abundance of greenery – unsurprisingly, tables on the garden terrace are coveted. Son Volker delivers exceptional cuisine that is entirely centered on the region and the season. In addition to set menus (regular or vegan) and à la carte dishes, there is a selection of traditional Black Forest snacks. Overnight accommodation in this picturesque corner of Todtnau can easily be arranged – guestrooms are available in stammHaus

Berggasthof Schlüssel

必比登€€Regional Cuisine, Contemporary

This mountain hotel and restaurant, which has been around for well over 100 years, has various comfortable rustic-style rooms, in which guests tuck into regional cuisine with a contemporary twist, crafted by chef-patron Jakob Brasch. The menu features a bouillabaisse-inspired fish soup, a wonderful beef broth with Flädle (pancake strips) or a classic Tafelspitz (prime boiled beef) in horseradish sauce. In the evening there is also a more ambitious five-course set menu; a selection of traditional snacks is available throughout the day. Tip: Ask for table 15 by the tiled stove. Given the locatio

La Châtaigneraie - Perle des Vosges

必比登€€Modern Cuisine

In this family-run hotel-restaurant, you will first fall in love with the irresistible vintage interior and its parquet floors and chandeliers. The extensive menu reveals a weakness for purebred classicism (tournedos steak and black mushrooms), regional dishes (smoked trout and bibalakas) and the odd more contemporary composition (gravlax salmon and beetroot emulsion). Sweeping view over the valley.

L'AO - L'Aigle d'Or

必比登€€Modern Cuisine, Regional Cuisine

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.

L'Arbre Vert

必比登€€Modern Cuisine

The tree mentioned in the name of this restaurant could well be a genealogical one, so closely is its history bound up with that of the Koenig family. Now run by the fifth generation of this family, the restaurant serves specialities from Alsace, which are accompanied by good regional wines.

Au Pont Corbeau

必比登€€Alsatian

Experience local gastronomic specialities and traditional decor (Renaissance features, posters) in this restaurant next door to the Musée Alsacien, with its displays of popular art.

Chez Yvonne - S'Burjerstuewel

必比登€€regional

A buzzy vibe and closely packed tables set the scene in this winstub, whose menu is the epitome of Alsace tradition (cockerel in Riesling, garnished sauerkraut, braised knuckle), albeit with a few more creative dishes, such as their delicate Alsace makis. Don’t miss the chance to sample one of the house specialties: melt-in-the-mouth pork cheeks slowly braised and simmered in a velvety pinot noir sauce – to die for!

🕐 Tu-Sa 11:45-14:15, 18:00-22:30

Au Coin des Pucelles

必比登€€Traditional Cuisine, Alsatian

Opened in 1947 and well known to Strasbourg locals, this winstub is now run by Alexis Albrecht, chef at Au Vieux Couvent in Rhinau. The menu, more akin to an Alsace bistro than a traditional winstub, showcases classic bistro dishes, seasonal fare and Alsace traditions: terrine with game hunted in the Ried, Alsace white asparagus and morels in puff pastry, pikeperch with beurre noisette, veal kidney with charcutière sauce, or bouchée à la reine (vol au vent). Delicious, generous dishes made with quality ingredients. Friendly atmosphere and good wine recommendations.

🕐 Tu-Su 12:00-14:00, 19:00-22:00

Julien

必比登€€Traditional Cuisine, Alsatian

Local folklore is celebrated by waiters in traditional costume and a characteristic wooden Vosges decor. In a lively, yet sophisticated atmosphere, you will be treated to tasty, copious regional preparations: sauerkraut, veal kidneys, sweetbread and bouchées à la reine. The food is as heart-warming as the rooms, the grounds and the hotel’s magnificent spa facilities.

Kamin- und Bauernstube

必比登€€Seasonal Cuisine, Traditional Cuisine

Among the dining options at the exclusive Hotel Dollenberg, you can choose to eat in the cosy, rustic-style Bauernstube, the elegant fireside Kaminstube or out on the wonderful spacious terrace – both the terrace and the Kaminstube offer beautiful views of the Black Forest. Whichever space you opt for, you can look forward to regional and seasonal cuisine. The menu includes Renchtäler Black Forest trout and dishes for two, such as Chateaubriand. There are various choice set menus and an a la carte offer. A favourite: the set menu of the week. The excellent wine list served in the fine dining r

Sommerau

必比登€€Seasonal Cuisine, Traditional Cuisine

The trip to the Hegar family's restaurant just outside Bonndorf is definitely worth it! Nestled in a quiet valley, surrounded by woods and meadows, the setting could not be more idyllic. There's an inviting terrace, but you can also enjoy the view from inside. The cuisine is regional and seasonal, including French and Mediterranean influences. The dishes are meticulously crafted and packed with flavour. Great care is taken to source ingredients. The wine list showcases a number of gems from the region, with a special emphasis on Baden Burgundy – the selection of half bottles is excellent. In t

Klösterle Hof

必比登€€Country cooking, Seasonal Cuisine

Chef Markus Klein and his wife put their heart and soul into running this restaurant. In a spruce rustic-style decor – or out on the lovely terrace in summer – friendly waitstaff serve up delicious regional and seasonal cuisine made using good-quality ingredients. House specialties include golden trout and brown trout, sourced from Lohmühle trout farm in Alpirsbach. Good to know: Hot meals are served from noon to 8pm. Tip for overnight guests: Ask for the "Wohlfühl" or "Komfort" guestrooms.

Winstub À Côté

必比登€€Regional Cuisine

An extension of Auberge St Laurent, this winstub gives diners a taste of Alsace – tarte flambée with marinated Scottish salmon, "granny's" home-made spaetzle – in a contemporary decor (designer furniture and light fittings, copper-topped counter). Unbeatable value for money and excellent service are the key to the success of this establishment: it's often fully booked!

Zum Rebstock

必比登€€Country cooking

A fun place to eat! This handsome historical half-timbered house has been in the same family since 1750. Sit back in the delightful wood-panelled interior as the cordial front-of-house team brings out really good Baden cuisine, which can also be enjoyed on the terrace in summer. The menu includes dishes such as pikeperch-salmon dumplings, and stuffed guinea fowl breast with a chive cream sauce to whet your appetite. Tip: Sample the tempting little starters and desserts (look for the "Versucherle" sections on the menu)! With some 500 labels, the wine list is excellent. To take home: house-made

Au Lion d'Or - Chez Théo

必比登€€Modern Cuisine

This pleasant and elegant restaurant has been run by the same family since 1928 and is now in the hands of the fifth generation! A historical monument frozen in time? Far from it – the chef puts a brilliant contemporary spin on the riches of the terroir. The pretty space is simple, cosy and utterly charming; however, in fine weather, head for the large covered terrace overlooking the flower-decked garden. A welcoming establishment where they take pride in what they do.

🕐 We-Su 11:00-22:00

Winzerhaus Rebstock

€€Regional Cuisine

Following stints at various MICHELIN-starred establishments, Konstantin Keller has taken over this much-loved traditional inn. He is the youngest son of the Keller family, who run Schwarzer Adler across the road. "Down-to-earth, regionally inspired cuisine: the best of the simple things" – that's the promise here, and it could hardly be more apt. Eschewing superfluous creative flourishes, the cuisine is all about quality ingredients, meticulous craftsmanship and full, authentic flavours. In short: The food is just fantastic! This holds true for the exceedingly succulent, classically rolled cor

Steinbuck Stube

€€Classic Cuisine, Farm to table

In the centre of town is this pretty, lavishly restored 400-year-old house. You can sit in the cosy, tastefully decorated restaurant, in the modern wine bar or on the terrace that adjoins the two. There, you will be served seasonal and Mediterranean-influenced classic dishes, accompanied exclusively by regional wines. There are also guestrooms for a pleasant overnight stay.

Die Achkarrer Krone

€Regional Cuisine, Traditional Cuisine

The culinary tradition at Zur Krone dates back to 1561. Today you can look forward to a plate of calf’s kidney, tripe or oxtail stew, and in summer, a delicious sausage salad. The Baden cuisine and wines can be enjoyed in the cosy dining room or on the terrace. Comfortable guestrooms.

Zur Krone

€€regional

The Isele family has been cultivating the art of hospitality in this traditional building since 1854. The interior boasts a pleasant atmosphere in which to enjoy classic German cuisine that is seasonal, carefully prepared and based on a range of regional ingredients. The home-made terrines and desserts are definitely worth trying – the diet will have to wait! The wine list also has a very regional slant. In addition, there are comfortable, tastefully decorated guestrooms in which you will be tempted to stay for more than one night!

🕐 We-Su 17:30-23:00

Goldener Engel

€€Regional Cuisine

Steeped in tradition and brimming with regional charm, this establishment is staffed by a young and adept team who deliver pleasingly down-to-earth yet ambitious cuisine. While the friendly proprietress Emma Ambs, who hails from a family of restaurateurs in the next village, attentively manages the service, Simon Bantle (a veteran of various MICHELIN-starred kitchens) fuses hearty traditional fare with classic French recipes. The dishes are meticulously prepared, packed with flavour and delightfully unpretentious – think jellied veal tripe with fried potatoes, or braised ox cheeks with Ihringe

Eatrenalin

€€€€fine_dining

A unique, almost futuristic spin on the fine dining experience! Using the online ticketing system in advance, you pick one of the two eight-course set menus – "Red Dimensions" with fish and meat, or the vegetarian "Green Dimensions" – and choose your drinks. Those who want add-ons can order either menu in the variants "Exclusive Dinner", "Champagne Dinner" or "Sommelier Dinner". During the 2hr "Eatrenalin Experience", on ultra-modern "floating chairs", you are guided through rooms with differently themed worlds, where tailored appetisers and dishes are served. Renowned chef Peter Hagen-Wiest i

Gasthaus Sonne

€Regional Cuisine, Contemporary

In this historic inn with a lovely half-timbered façade and a cosy rural-style feel inside, the young owner serves up dishes such as braised knuckle of pasture-raised lamb with Madeira, or pike-perch fillet with chanterelles. The terrace lies under a big old chestnut tree. There are also guestrooms for an overnight stay.

🕐 Tu-Su 12:00-14:00,18:00-22:00; Sa 12:00-14:00,17:00-22:00

Rebstock-Stube

€€€Classic Cuisine

A cosy atmosphere reigns in this lovely inn run by the Frey family. The decor is inviting, with dark wood panelling and neatly laid tables at which the classic cuisine of chef Axel Frey is served. Dishes such as "pike dumplings, leaf spinach, lobster sauce" or "boiled veal 'pink', Maultasche (German raviolo), braised vegetables, herb velouté" make an impression with their flavour and quality. You can choose à la carte or opt for a set menu. The wine list is also definitely worth a look! The service is friendly and attentive. The terrace is wonderful for those summer days. Tip: Visit the local

Hirschen

€€€Farm to table

One of Freiburg's culinary institutions, Hirschen draws diners to the peaceful neighbourhood of Lehen. An authentic and cosy Baden-style atmosphere awaits you in the dining area of this charming historic inn, which is run with dedication by the Baumgartner family. For years, the kitchen has been renowned for its masterful blend of regional fare and classic French cuisine. Dishes such as Baden lamb's lettuce with roasted goose liver and black truffle, and "winemaker's skrei" with cabbage braised in champagne, glazed grapes, bacon strips, butter croutons and mashed potatoes showcase the finest,

Bahnhöfle

€€Classic French, Mediterranean Cuisine

Run by Thierry and Elisabeth Falconnier, this charming restaurant is a real institution in the Freiburg area. Set in a little house by Gundelfingen's railway station, the place has a cheerful, easygoing feel. Inside, watercolours by the owners' daughter adorn the walls; outside, the cosy terrace is lovely in summer. True to his roots, the chef-patron serves up French cuisine – pleasingly pared down, brimming with flavour and made from excellent ingredients. Fish is the speciality here: think salmon carpaccio, monkfish with porcini or grilled sea bass. Meat lovers are also well catered for, wit

🕐 Th-Mo 17:30-23:00; Tu,We off, Su 12:00-15:00

Drexlers

€€€regional, international, fine_dining

Since 2007, this bright, modern restaurant right next to Colombipark has been something of an institution in Freiburg. Service is friendly and adept and the atmosphere warm and welcoming. Showcasing regional produce, the ambitious seasonally inspired cuisine draws on French and Italian influences. The four- to six-course set menu comes in a "classic" or vegetarian version. On Mondays and Thursdays you can also order individual courses à la carte. Great selection of reasonably priced wines – courtesy of their own wine shop. Tip for motorists: Rotteck underground car park is within walking dista

🕐 Mo-Fr 11:30-14:30, 18:00-24:00; Sa 18:00-24:00; Su,PH off

Basho-An

€€japanese

Located near the pedestrian zone, this restaurant is a popular spot for authentic Japanese cuisine. If you want to avoid disappointment, be sure to make your reservations in good time! The decor is characteristically minimalist; there are also a few seats at the sushi counter. Tip: the reasonably priced lunchtime set menu. The options for dinner are wider ranging. At both lunchtime and in the evening, vegetarian dishes are also available. The wine list also includes sake, of course, and some regional wines.

🕐 Tu-Sa 12:00-15:00,18:00-22:00; PH 18:00-22:00; Su off; Mo off

Kuro Mori

€€asian, local, fusion

Kuro Mori is Japanese for"black forest", neatly capturing the "Black Forest meets Asia" concept here. In an open kitchen, modern dishes are conjured up from high-quality ingredients . Tempting examples include sea bass kinilaw with calamansi, carrot, tamarind and coconut, and veal – saddle and gyoza – with cauliflower, coriander, and pommes dauphine. The stylish urban setting is pleasingly laid-back, with striking details such as exposed brick walls and a cobblestone floor; the high ceilings towards the rear are especially impressive. The location in Freiburg's Old Town, with terrace seating a

🕐 Mo-Sa 12:00-01:00; Su off

Gasthaus Adler

€€Country cooking, Traditional Cuisine

Savour classic Baden fare with French and international influences in these cosy, quintessentially "Black Forest" dining rooms. In winter, for example, the game and goose dishes are popular. In summer, there is outside seating in the Adler Gärtle. The service is friendly and there are comfortable guestrooms, some simpler than others.

🕐 We-Sa 18:00+; Su 12:00-14:00,17:30+

Löwengrube

€€€regional

Since chef-patron Amadeus Kura took over, this former wine tavern has had a makeover – with fantastic results. The traditional character of the historical building has been intentionally preserved, and combined with sleek, modern elements. The chef's culinary vision is just as contemporary: he primarily uses regional ingredients but also draws on international influences. Delicious dishes such as northern Black Forest salmon trout with peach, pepper and cashews, or veal loin with aubergine and polenta are available in the evening either à la carte or as part of a five-course set menu. A simila

🕐 Mo-Sa 12:00-14:30,17:30-22:30

Zum Storchen

€€regional

This establishment is run by the Trienen family in a beautifully renovated old townhouse. The food here is exceptional; the cuisine is seasonal and regional, drawing on modern and international influences. Tip: Try the daily specials as a set menu. There are two pleasant terraces: one out on the pavement, and one in the courtyard to the rear of the building, which is quieter. Comfortable modern guestrooms.

🕐 Tue-Sa 17:00-22:00

Zum Goldenen Engel

€€Country cooking, Seasonal Cuisine

This traditional 16C inn right next to the church has been rebuilt in a way that is absolutely true to the original. You will feel completely at home in the lovingly decorated restaurant, thanks not only to the atmosphere and the competent, charming front-of-house team, but also of course to the high-quality food. Many ingredients come from the region. Plus they have cosy guestrooms.

🕐 Mo-Su 12:00-14:00, 18:00-21:30; We off

Hirschen

€€Classic Cuisine

A beloved fixture in the valley, this restaurant is part of the long-established hotel of the same name, located right in the heart of the village on the banks of Glotter River. In its rustic yet elegant interiors, diners are waited on by a friendly front-of-house team. For decades, the kitchen has showcased the best of Baden and French cuisine, with a pronounced emphasis on seasonality – be it game, mushrooms or asparagus. Both at lunchtime and in the evenings, the cooking is ambitious. Dishes such as grilled octopus served on a bed of curried lentils and vegetables, or veal loin in a cream s

🕐 Tu-Sa 12:00-14:30, 18:00-22:00; Su 12:00-14:00, 18:00-21:30

Wirtshaus zur Sonne

€€Country cooking, Classic Cuisine

This restaurant has been in the same family for over 300 years. Diners can sit inside in the wonderful, wood-panelled dining room or outside on the pretty garden terrace to enjoy the flavoursome fare. This includes tafelspitz (boiled topside of beef) galantine with radish carpaccio or pan-fried skrei cod with tomatoes and herbs.

🕐 Mo-Su 12:00-14:00, 18:00-21:30

Au Bon Pichet

€€Traditional Cuisine, Alsatian

It is a delight to eat at this restaurant that has been run by the same family for four generations! Like his forebears, the chef concocts gutsy, wholesome recipes: presskopf and horseradish sauce, choucroute of smoked pork shank with potatoes, zander quenelles and matelote sauce... The friendly service is by the chef’s daughter and the traditional winstub interior proves that some things never go out of fashion!

Acolytes

€€€Modern Cuisine

This new establishment in the town centre is the project of Lucas Engel, a young chef who first donned his apron at the restaurant Enfin, in Barr. In a chic and cosy setting (wood, velvet-upholstered banquettes and a tasteful palette of green), take a punt on one of the set menus. Behind the slightly mysterious names, the appealing modern cuisine has flashes of creativity.

Ma.Maison

€€€Italian, Modern Cuisine

In this village so typical of Alsace set between Ribeauvillé and Illhaeusern, Manon Nasti and her partner, Italian chef Lucas Di Palma, have renovated this converted 18C hunting lodge in an understated and cosy contemporary style. Through his delicious Italian cuisine, the chef pays homage to his grandfather. Seasonal multi-course set menus include classic dishes with a twist – risotto alla milanese, ragù alla bolognese, tiramisu – as well as more creative dishes featuring premium ingredients, from pan-fried foie gras with truffle jus and Taggiasca olives to langoustines enhanced with a lemong

Ristorante Engel

€€€Italian

With almost 200 years of gastronomic history to its name, this place has been in Italian hands for over 40 years. Following in his parents' footsteps, Franco Iaia now runs this ristorante with his wife Yvonne. With a tiled stove and warm wood, the inviting dining space is vibrant and charming. "La Piazza" is their lovely terrace shaded by mulberry trees. Highlights of the "cucina italiana strettamente classica" include homemade pasta, brasato and osso buco.

LUISE

€€€Contemporary, Modern Cuisine

The beautiful landscape here is perfectly complemented by the elliptical shape of Luisenhöhe wellness and health resort, which gracefully blends into its surroundings. Inside, too, modern design and high-quality natural materials make for an attractive decor that pays homage to the region – that goes for the guestrooms, the spa and the restaurant. The latter has a pleasantly laid-back feel, and floor-to-ceiling windows look out over the Black Forest and the Schauinsland mountain – only the view from the fabulous terrace can beat it. Prepared in the open kitchen, the four-course vegetarian set

🕐 Tu-Fr 07:30-11:00,12:30-14:00,18:30+; Sa 07:30-12:00,14:30-16:30,18:30+; Su 14:30-16:30

Gasthaus zum Raben

€€€Classic French, International

This charming farmhouse dating back to 1604 is truly idyllic! Set at an altitude of around 600m, it boasts a beautiful location with views of Freiburg. Inside, low ceilings, rustic wooden seats and benches, wooden floorboards and an old tiled stove make for a cosy atmosphere and tap into the character of the region. Dedicated owners Melanie and Pierre Barrel are in the thick of the action here – she heads up the friendly and professional service team; he runs the kitchen. Diners are served a "carte blanche" menu of four or six courses, inspired by the seasons and the proprietors' French herita

Le Quai 21

€€€Modern Cuisine

Head down to the docks of Little Venice for a fine dining experience, courtesy of Le Quai 21 and its deftly-crafted score in the zeitgeist. Examples include tartlet of prawns with samphire and spicy coconut milk, or skate wing from Brittany flanked by a risotto of spelt with razor clams and snails and a chorizo cream. Smart fashionable interior.

La Maison Rouge

€€Traditional Cuisine

Chef Jean Kuentz (dubbed Petit Jean), who learned the ropes in top Parisian establishments, runs this iconic establishment in Colmar's historic centre, a stone's throw from the Petite Venise quarter. In an 11C edifice, he crafts gourmet fare, navigating between regional and more modern dishes, accompanied by well-chosen wines.

Bord'eau

€€Modern Cuisine

In the heart of Little Venice, this handsome regional edifice on the banks of the Lauch belongs to chef Jean-Yves Schillinger. A tasteful contemporary decor sets the stage for a culinary cast drawn from near and far: cassolette of prawns and Thai veggies; red mullet, baby artichokes and a rouille sauce with Alsace saffron; wafer-thin apple pie, butterscotch and vanilla ice cream…

Auberge Ramstein

€€Traditional Cuisine

At this family-run place surrounded by vineyards, the tradition of hospitality continues from one generation to the next. The son, Lucas, who honed his craft in several prestigious restaurants, creates contemporary dishes with a nod to the Alsace terroir: duck foie gras, a selection of damson plums and toasted Gugelhupf; roast Alsace venison loin with cocoa nibs, pear poached in red wine and grand veneur sauce. The welcome is warm, the service attentive and they also have guestrooms.

Fegers Grüner Baum

€€german

It is delightful to sit in the shade of the large chestnut tree on the terrace to the rear of this inn, which dates back over 300 years, but the interior is also cosy. Either way, your dedicated hosts are always on hand. They serve Baden cuisine such as Sauerbraten (marinated pot roast) with red cabbage, or pikeperch on a bed of creamed sauerkraut.

Wistub Brenner

€€Alsatian

In this authentic winstub in the heart of Little Venice, the cuisine is – of course – regional: salad with Comté cheese and cervelas, "Papi Lucien's onion tart", sauerkraut and braised pork knuckle, Pinot Noir sauce. Local produce, a friendly atmosphere and a pleasant terrace.

Le Comptoir de Georges

€€regional, french

This former butcher's shop in the "Little Venice" neighbourhood has been transformed into an appealing brasserie with the feel of a modern winstub and a buzzing atmosphere. The menu features carefully prepared Alsace specialities and, in a nod to its past, some choice cuts of meat. On sunny days, diners make a beeline for the terrace on the banks of the River Lauch.

🕐 Mo-Su 12:00-16:00,19:00-22:00

À l'Échevin

€€€Modern Cuisine

In the heart of Colmar's Little Venice, this half-timbered building houses the Le Maréchal hotel as well as its restaurant, which is done out in a very classical style. Try to reserve a table in the blue room with exposed timberwork and a view of the River Lauch. Expect modern cuisine that revisits the classics of the local terroir and gastronomy.

Gasthaus

€€Country cooking, Farm to table

Like the gourmet restaurant, Gasthaus also combines modernity and tradition, from the decor down to the menu. While things are a bit more casual here, the cooking is also really good – the quality of the sauces alone will convince you of that! You can put together your own menu – and even make it vegetarian. Friendly service.

Sonne

€€Farm to table, Seasonal Cuisine

The Rombach family (the business is in its seventh generation!) offer a cosy atmosphere in pretty rooms with wood panelling and exposed floorboards. The food is really good – a mix of traditional and modern ideas; the focus is on regional produce. Beautiful terrace. For overnight stays, the hotel of the same name has appealing, comfortable guestrooms.

Hugenhof

€€€International

Inside Hugenhof is every bit as attractive as its exterior suggests with its lovely high ceilings, cosy old beams and a roaring open fire in winter. Every evening brings a different 4-course menu, which chef Klaus Ditz will announce at your table. This is accompanied by expert wine selections from his fellow chef and sommelier. The rooms are simple but smart.

La Charrue

€€€Modern Cuisine

In his restaurant within this venerable 200-year-old building, Nicolas Laurent serves modern cuisine with no shortage of finesse. The chef earned his stripes in some of France's top establishments (Le Chambard, L'Auberge de l'Ill, Le Vieux Couvent de Rhinau) and showcases both local produce (La Wantzenau goose foie gras, wild boar from the Ried, Alsace truffles...) and premium items from further afield (eg Cotentin lobster and inshore sole). Regulars will be happy to note that the famous fried carp fillets with horseradish cream are still on the menu.

Auberge du Parc Carola

€€€Modern Cuisine

In this quaint, half-timbered edifice, a stone’s throw from the Carola spring, chef Michaela Peters continues to delight foodies. Along with her pastry-chef partner, she signs an authentic, inspired score: black truffle tortellini; venison steak sautéed in spices, roast parsnip and Grand Veneur sauce; baked apples with salted butter caramel. Pretty patio shaded by trees.

Auberge Le Bouc Bleu

€€Modern Cuisine

Chef Romain Hertrich and sommelier Romain Lambert, after stints in top establishments in France and abroad, are at the helm of this pretty half-timbered inn. Pan-fried girolles with pak choy, pumpkin seeds and pine nuts, or seared beef chuck steak with onion and beetroot pickles... All produce are from organic or small producers. Thoughtful food-wine pairings.

Zur Sonne

€€Country cooking, Farm to table

Hanspeter Rombach attaches great importance to organic ingredients in his cheerful and inviting restaurant. At lunchtime and in the evening, local cuisine is served à la carte; the evening features more elevated fare – diners can choose between two set menus or an additional à la carte selection. Tempting highlights include "red cabbage baked in a salt crust, marinated with linseed oil and red onions, a fine bitter-orange sauce, and toasted sourdough" or "St Peter kid goat from from Ernst's farm, served in its own jus with mushrooms, fig compote, baby vegetables and Schniederspätzle (Black For

Schlegelhof

€€€Classic Cuisine, Farm to table

The charming boutique hotel Schlegelhof boasts not only elegantly appointed rooms, but also culinary excellence courtesy of Marianne and Martin Schlegel. The cuisine is rooted in classic culinary tradition and takes its cue from the seasons. Dishes showcase the finest ingredients, often sourced locally, alongside fruit and herbs from the hotel's own garden. There are various set menus and à la carte options. Classics such as Zwiebelrostbraten (fried beef and onions in gravy) and Wiener schnitzel feature, as do more sophisticated numbers such as Atlantic monkfish with beetroot, capers, and pota

Au Relais des Ménétriers

€€Modern Cuisine

The time is long gone when ménétriers or itinerant fiddlers went from inn to inn but hospitality is still the rule at this Relais, as is good food! The chef concocts true traditional French cuisine and buys his vegetables from local farmers. You can't argue with the results, which are generous and tasty.

Höfli

€€€Farm to table

The charming Höfli blends seamlessly into the picturesque old town setting. The enchanting cobblestone courtyard invites you to dine under the summer sky, surrounded by historical walls and half-timbered buildings. The interior is just as pleasant with its sleek, contemporary feel. While maître d' Alexandra Killy ensures a warm welcome, her husband, Marco, prepares delicious and neatly crafted dishes. His classical training shines through in dishes such as foie gras tiramisu with mascarpone, quince, coffee and brioche, or John Dory with fregola sarda and a pointed pepper broth.

Le Cammissar

€€€Modern Cuisine

This youthful chef isn’t lacking in ambition. In this half-timbered, red-painted 15C edifice, restored at great cost, he conjures up modern dishes packed in flavour using hand-picked produce: Arctic char from Alsace, blue lobster from Brittany, Simmental beef, Ventoux pork… Spot on service.