Gérardmer, located in the Vosges department of France, is affectionately known as 'The Gem of the Vosges.' The town's origins trace back to the 11th century when Gerard, Duke of Lorraine, built a tower on the banks of the lake. A new settlement was established nearby in 1285. Today, it stands as a premier destination for travelers seeking alpine scenery and lakeside tranquility, offering a charming atmosphere rooted in medieval history.
🕐 Europe/Paris · 💱 EUR
Most hotels are concentrated around the lake and the old town. This central location allows guests to walk to major attractions easily, offering convenient access to morning and evening lake views that define the 'Gem of the Vosges' experience.
Gérardmer has no airport. Travelers must first reach hubs like Nancy or Strasbourg, then transfer by train or bus. Plan your transfer from the nearest transport hub to your hotel in advance to ensure a smooth arrival.
Summer is ideal for lakeside relaxation, while winter transforms the area into a ski destination. Choose your stay based on your activity preferences to fully enjoy the natural scenery and outdoor opportunities available year-round.
"Julien Jeanselme, a committed and welcoming chef, creates fresh and straightforward cuisine, whose regional roots do not preclude nods to other influences, especially Provence (he's a fan of fish soup), or tributes – here, to his great - grandfather, who was awarded a Michelin star... in 1936! – with the ""Ernest Jeanselme"" mountain terrine. A reliably good option. "
Website(Temporarily closed) In the upper reaches of Gérardmer, this imposing chalet-hostelry has been in the same family for five generations. The culinary focus is on classical dishes with a regional slant and crafted with top-notch ingredients, like duck foie gras, snails, game, fresh-water fish... The wine list is out of this world.
WebsiteLocated in this resort in the Hautes Vosges, you come across this appealing contemporary restaurant named after its two owners: Anita, who works front of house, and Nicolas, who presides in the kitchen. In a warm decor featuring stone and wood, the chef, who hails from Moselle, delivers his own personal take on fine dining cuisine, combining high-quality local produce (Wagyu beef, trout, snails, chickpeas and lentils) with techniques and flavours picked up during his many travels.
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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