午夜蓝旅馆

Georges Flaig represents the fourth generation at the helm of this gorgeous half - timbered house, dating from 1860. No nostalgia on his watch. His cooking is modern and tasty, and readily promotes producers from the surrounding area. For instance, Uhrwiller dairy buffalo beef and Wingen trout.

Laure and Fabien Mengus are at the helm of this iconic restaurant. Fabien, who had already made his talent known at the nearby Le Cygne, demonstrates that he is perfectly at ease building bridges between tradition and modernity – both in terms of the decor and the food. Relax in these peaceful surroundings overlooking the forest as you sample a varied lineup that showcases emblematic seasonal ingredients.

"The soul of a winstub... and all the flavours of the region lovingly presented: blue trout, venison steak with sauce grand veneur, kirsch mousse etc. The same spirit is mirrored in the decor: lots of wood panelling and two ""stuben"": rustic rooms that are typical of the region. Finally, a special mention for the absolutely exemplary service. "

This traditional Alsace house near Haguenau is a remarkable new construction built out of old materials so as to seamlessly blend in with its rural setting overlooking the hills and orchards. It is the haunt of Christelle and Cédric Deckert. Using high-quality ingredients, the chef concocts his own intriguing take on classical, yet never boring recipes, enhanced by subtle and skilfully prepared jus and sauces.

Behind the striking red façade, the unpretentious atmosphere of a brasserie meets the standards of a MICHELIN-starred restaurant. In a beautiful setting adorned with paintings, diners sit in comfortable, stylish upholstered armchairs at polished wooden tables and savour a four- to six-course menu, available with fish and meat or in a vegetarian version. Chef-patron Vjekoslav Pavic's pleasingly pared-back style is both elegant and punchy. The quality of the ingredients is absolutely top-tier, whether it is skrei from the Lofoten Islands or Ibérico pork. Attentive service comes courtesy of a pro

This picturesque half-timbered Alsace edifice has successfully kept pace with the times and its experienced chef conjures up modern, bistro dishes. Examples include the signature fish casserole with aïoli croutons, or spice-crusted lamb cutlet and fillet with braised vegetables and chickpea cream.

With Thomas in the kitchen and Esther in the dining room, the Limmacher’s restaurant is a family business! The chef favours premium ingredients, local whenever possible and concocts primarily traditional recipes with a welcome hint of creative modernity. For example, he proposes a new take of the familiar flammkuchen or adds a puff pastry Wellington-inspired spin to local venison, flanked by a gloriously velvety game sauce. The menu changes frequently, to the delight of the (numerous) regulars.