Auberge de la Chaume de Balveurche

In this family-run hotel-restaurant, you will first fall in love with the irresistible vintage interior and its parquet floors and chandeliers. The extensive menu reveals a weakness for purebred classicism (tournedos steak and black mushrooms), regional dishes (smoked trout and bibalakas) and the odd more contemporary composition (gravlax salmon and beetroot emulsion). Sweeping view over the valley.

"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. "

(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.