Nature Retreat in Lorraine

Restaurants nearby

• Hostellerie du Prieuré 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.5.1km
• Auberge de la Forêt 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.6.7km
• 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.17.6km
• Le Bout des Canards This spruce inn, with its striking colourful façade, is the haunt of a couple of food lovers who met at Villa René Lalique. In a decor of pale-coloured wood, make your pick from a concise seasonal menu, most of whose ingredients are local: crispy knuckle of ham, celeriac and cider vinegar; calf’s sweetbread with verbena berries, aubergine and spinach; raspberries, meadowsweet and ewe’s yoghurt… Bargain priced lunch menu and a bouncy, cheerful front-of-house team!13.3km
• Auberge Metzger Successive generations have been at the helm here since 1885, each leaving its own distinctive signature on this historic establishment in the heart of the forest. A spacious, contemporary dining room provides the perfect foil to sample regional specialities: calf’s head and tongue, choucroute with all the trimmings, fillet of zander in riesling, while a slate menu offers a selection of seasonal dishes. Start your meal with one of their signature dishes, aniseed-flavoured snails à l’alsacienne, before continuing with a risotto of perfectly seared scallops. A cheerful, family-run vibe depicts t19.1km
• 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 19.4km

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