At one corner of this imposing village house, the wrought-iron eagle seems to herald your arrival. Inside, tuck into classic dishes (home-made goose foie gras terrine with port jelly, Paul Haeberlin's mousseline of frogs’ legs, sole meunière prepared tableside…) in a traditional and inviting setting. Less formal atmosphere in the winstub.
官网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.
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