Maison D'hôtes La Cerisaie

Restaurants nearby

• Auberge Chez Guth★ Michelin 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 a3.4km
• La Cheneaudière - Le Feuillage★ Michelin 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.8.0km
• Auberge Frankenbourg★ Michelin 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 th10.1km
• Enfin★ Michelin 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 c10.7km
• NYD - 48° Nord On the road to Hohwald, deep in nature, this Scandinavian-inspired hotel-restaurant promotes simplicity and switching off. These values are reflected in the restaurant, which serves up generous cuisine made with 100% organic and local produce, prepared with simplicity by a mentee of chef Jérôme Jaegle (Alchémille in Kaysersberg), in an intimate rustic-style setting. There is a pleasant terrace with views of the untamed Alsace countryside and the Black Forest in the distance.396m
• JulienBib 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.9.5km
• Le Pressoir de BacchusBib 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.10.3km
• La Fourchette des Ducs★★ Michelin 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 Sc17.7km
• Thierry Schwartz - Table Naturelle★ Michelin 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 f17.3km
• Huna Le Restaurant In a hamlet a few kilometres from Fouday, a couple who worked at Auberge du Bœuf (Sessenheim) have renovated this village house with a spruce green façade. With sincerity, passion and a lack of pretentiousness, Antoine Huguenin (kitchen) and Nadège Monna (restaurant floor) champion cuisine that is in touch with the seasons and draws extensively on the large vegetable garden that stretches out behind their restaurant. The restaurant boasts ultra-fresh vegetables, while fermentation, dehydration and salting help to get through the winter. The clarity of the explanations given by the lady of the 7.2km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.