弗罗伊登内克酒店餐厅

Established in 1932 on the outskirts of Saverne, Kasbür has been linked to the Kieffer family for three generations. The restaurant is named after the great-grandfather, a farmer who made his cheeses here, and it is Yves Kieffer, his great-grandson, who brought this imposing building into the modern era. The elegant contemporary dining room looking out onto the lush Alsace countryside is run with a great sense of hospitality by Béatrice, his wife. Driven by a strong sense of his heritage and unwavering standards, the chef cooks with top-notch seasonal produce, such as asparagus from Mallemort

In a wine-growing village at the foot of the Vosges, this 18C Alsace farmhouse has bags of charm: tasty regional dishes, plus some more modern options, dark wood panelling, frescoes and a flower-decked courtyard in summer. Warm, friendly service and a family vibe.

Previously Le Staeffele, an institution in Saverne, this place has been taken over by a small, enthusiastic team. It has an intimate feel, with 10 tables at which diners pick from the à la carte menu or opt for the ambitious tasting menu. The name refers to morels – these mushrooms are always on the menu, prepared in different ways depending on the season for a wonderfully indulgent interlude. The lunch set menu is good value for money.

This contemporary family-run inn nestled in the Abreschviller Valley boasts a chic and cosy new interior decor with a forest theme (since it is Auberge de la Forêt!). True to the seasons, the chef carefully crafts contemporary dishes: trout from the nearby fish farm, risotto with scallops and chanterelles, and the must-try hand-cut beef tartare. Make the most of the large covered terrace overlooking the verdant park.

Tucked away in a small Alsace village on the Mont Sainte Odile road, this traditional hostelry, opened in 1920, is today run by the fourth generation. A warm welcome and honest, homely recipes, starring market-fresh produce and a slate menu. For example, start with a waffle piled high with smoked salmon and citrus fruit, while offal fans won’t be able to resist the fried kidneys and sweetbread.

Looking out onto the woods and decorated in harmony with nature, La Table offers a gourmet menu and a longer “discovery” option highlighting the day’s produce. The cuisine is modern and some of the vegetables come straight from the garden. Herdshire sirloin steak served with a variation of artichokes, onions and intense jus gives an indication of the style.

This 18C sandstone former convent chants a pure-bred Gallic culinary litany based on regional produce (rack of lamb from the Moselle meadows, fillet of Lorraine beef) and seafood (brill, line-caught whiting, scallops). The portions are generous and the desserts are divinely decadent. Charming welcome.