L'escapade des randonneurs

On the edge of the Munster Valley, La Nouvelle Auberge ("New Inn") is a lovingly maintained former coaching inn. The regional-style bistro on the ground floor serves up delicious lunch options during the week. The fine dining restaurant occupies a lovely space on the first floor with exposed timberwork. Bernard Leray, who hails from Rennes in Brittany, has taken to Alsace like a duck to water. After honing his skills at Bernard Loiseau, Leray puts a delicate new spin on local produce, each dish demonstrates his painstaking work and consummate technique – medallion of pike-perch, medley of sals

In a revamped interior, this orchid invites us on mouthwatering, gourmet journey. The modern, scrupulously crafted Thai cuisine is elegant and perfumed, illustrated by a tom yam of blue lobster, coconut milk and galanga or Vosges squab, served with sweetcorn, girolles mushrooms, polenta and red curry. Delicious from start to finish and a phenomenal success story.

The tree mentioned in the name of this restaurant could well be a genealogical one, so closely is its history bound up with that of the Koenig family. Now run by the fifth generation of this family, the restaurant serves specialities from Alsace, which are accompanied by good regional wines.

Set in a cosy hotel, this eatery’s trendy, minimalist interior is the HQ of a chef who adds a new spin to regional ingredients: pan-fried Vosges ceps and hazelnuts; seabass roasted in champagne, tartare of oysters and watercress gnocchis; a meringue, chestnut and cream delight… His flawless modern score is paired with a fine list of Alsace wines. It makes the heart sing!

Chef Olivier Lamard crafts a modern culinary score that draws on the terroir of Alsace: house-made foie gras in gewurztraminer; guinea fowl with velvety parsnips and mushrooms; upside-down plum pie, tonka bean-laced mascarpone cream and vanilla ice cream. Savvy, deft craftsmanship and premium produce, some of which from the chef’s granddad’s garden: it ticks all the boxes!

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.

Schillinger is a name that resonates particularly strongly in Alsace. First there was Jean, then there was his son Jean-Yves, who, after a period on the New York City restaurant scene (Destinée, Olica), returned home in 2002. Here in this restaurant bordering the Champ-de-Mars Park, he is full of bright ideas. His cuisine embraces one tradition after another with disconcerting ease – Alsace, the United States, Brittany and Japan. Confident in his strengths, he deploys a no-holds-barred approach – as in, for example, his Breton lobster cooked in a Cona coffee maker and served with the claw in a