Maison d'hôtes La Renardière

This picturesque half-timbered Alsace edifice has successfully kept pace with the times and its experienced chef conjures up modern, bistro dishes. Examples include the signature fish casserole with aïoli croutons, or spice-crusted lamb cutlet and fillet with braised vegetables and chickpea cream.

Laure and Fabien Mengus are at the helm of this iconic restaurant. Fabien, who had already made his talent known at the nearby Le Cygne, demonstrates that he is perfectly at ease building bridges between tradition and modernity – both in terms of the decor and the food. Relax in these peaceful surroundings overlooking the forest as you sample a varied lineup that showcases emblematic seasonal ingredients.

Carole and Pascal Bastian welcome you to this imposing 18C coach house, which stylishly pairs Alsace heritage with sharp-edged class. Noble produce takes the limelight in recipes, poised between pure-bred classicism and inspired creativity, crafted by a chef who kicked off his career here, under the auspices of Fernand Mischler. His signature dishes include stuffed morel mushrooms glazed a in meat reducation, locally sourced venison and the Paris-Lembach dessert. Fans of the region will be delighted by the cosy guestrooms.

This restaurant blends perfectly into the setting of the mill. Through the bay windows, one can admire the garden and magnificent terrace. Diners can look forward to well - crafted creations from the carpaccio of sea bream with citrus olive oil to the fillet of Simmental beef, béarnaise au siphon and buewespaetzle.

The setting is strikingly contemporary, with black walls and carpeting and atmospheric lighting. The food is equally up-to-date, thanks to the commitment of chef Pierre Weller, who slips in the odd tribute to Japan’s culinary culture, while excelling in the art of precise plating, demonstrated by his arctic char makis with green asparagus, orange foam and pistou. The Source also proposes guestrooms for overnight stays, together with a luxurious spa to pamper your senses.

In this Alsace inn dating from 1769, catering has been a family affair for seven generations. The two sisters now at the helm serve traditional cuisine that is in lockstep with the seasons and which they vary with the odd modern touch (we recommend the knuckle end of lamb confit for three nights, accompanied by bulgur wheat with sultanas and aromatic coriander).

"The soul of a winstub... and all the flavours of the region lovingly presented: blue trout, venison steak with sauce grand veneur, kirsch mousse etc. The same spirit is mirrored in the decor: lots of wood panelling and two ""stuben"": rustic rooms that are typical of the region. Finally, a special mention for the absolutely exemplary service. "