古朴学校民宿

This "secret garden" opposite the small train station is a secret worth sharing! In his intimate, contemporary restaurant, chef Gilles Leininger demonstrates great ambition, experience and expertise. He crafts delicate cuisine inspired by the market and his inspiration, always using top-quality ingredients, such as wild scallops, quail from the Vosges, game from Alsace, vegetables from a neighbouring farm. His squab and foie gras pie is one of his signature dishes. The other secret of this establishment is its leafy patio to the rear of the building.

This spruce Alsace house stands in a quiet side street. On the menu: top-notch ingredients, perfectly cooked, intelligently seasoned and paired and a catering tradition that upholds the practice of tableside service (a rack of veal is carved and langoustine is seared on hot stones right in front of the diner). We were particularly taken with the langoustines, asparagus and caviar – a masterpiece of scrumptious delicacy. When the weather is fine, make a beeline for the terrace shaded by a hundred-year-old wisteria.

This winstub-themed inn serves tasty regional specialities, tartes flambées and a sprinkling of more modern recipes. Bucolic terrace on the banks of the River Zorn.

Guillaume Scheer and his wife Charlotte are thriving in their new riverside HQ in a peaceful neighbourhood. In a smart, exclusive interior, the chef is going from strength to strength as he skilfully crafts the finest ingredients, including squab, blue lobster from Brittany, Charolais beef fillet. Rich sauces, powerful gravies, flawless technique and packed in flavour: a fine dining feast that is fully in tune with its era! Spot-on service and delightfully peaceful patio to the rear.

The Scandi-inspired decor hints at the culinary ethos: creativity, extractions, fermentations, plants to the fore, a concern for animal welfare, a natural wine list and haikus instead of names of dishes. The textbook-perfect technique features high-precision cooking, big-boned sauces and jus, and bold combinations that never fail to hit the spot. One fully vegetarian menu available.

Chef Guillaume Besson is in a league of his own when it comes to his craft. The setting is a minimalist, contemporary space, its white walls adorned with paintings and photography, parquet floors and wooden objects! The set menu (dubbed "sur le fil") is a masterclass in clean, bold plating, underpinned by exceptional ingredients handled with technical prowess – both in terms of cooking and seasoning. This modern dining experience is very much in tune with the times, and notable for its clarity and occasional flashes of creative daring. N.B. The lunch menu is a real bargain.

Food lovers come galloping to the Cheval Noir – the Black Horse! Behind the façade of this 18C half-timbered house, a team of two brothers works with fine ingredients to create traditional cuisine that is served in a stylish, bourgeois interior.