Suite cocooning - Route des Vins

Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and adding an inventive touch that hits the mark. Throughout the seasons, he treats diners to high-calibre dishes that spotlight top-drawer ingredients. In winter, for example, the Alsace venison served two ways with grand veneur sauce is a homage to the terroir. The same ambition is palpable when it comes to the desserts – the selection of petits fours (fruit tarts, kugelhupf, cherry financiers, lavender honey madeleines etc) is particularly memorable. Finally, the warm welcome provided by maître d' Serge Sc

Thierry Schwartz, who describes himself as an Alsace native by birth and at heart, believes that nature's rightful place is at the centre when it comes to cooking. This ethos is borne out by his commitment to local producers and by his title of Officer of France's Order of Agricultural Merit. To set the scene: think lots of wood, seasonal vegetables on display and a log-burning fire. Thierry concocts three remarkable set menus in which the produce (from Alsace and permaculture) is sufficient in and of itself: pure spelt, arctic char, wild sorrel, organic farm eggs... to be washed down with a f

In a wine-growing village at the foot of the Vosges, this 18C Alsace farmhouse has bags of charm: tasty regional dishes, plus some more modern options, dark wood panelling, frescoes and a flower-decked courtyard in summer. Warm, friendly service and a family vibe.

Established in 1932 on the outskirts of Saverne, Kasbür has been linked to the Kieffer family for three generations. The restaurant is named after the great-grandfather, a farmer who made his cheeses here, and it is Yves Kieffer, his great-grandson, who brought this imposing building into the modern era. The elegant contemporary dining room looking out onto the lush Alsace countryside is run with a great sense of hospitality by Béatrice, his wife. Driven by a strong sense of his heritage and unwavering standards, the chef cooks with top-notch seasonal produce, such as asparagus from Mallemort

In keeping with its previous vocation as a joiner's workshop, this place has wood as the main element in the decor, and the Scandinavian-style minimalism extends to the dishes, which are vegetable-forward and local. From the dining area, which has been embellished with a handful of contemporary features, you can see the young, efficient and committed brigade hard at work in the open kitchens laid out behind a counter. The set menus may sport rather enigmatic names (translating as "plant-based beef and carrots", "barbecue in the vegetable garden", "Alsace cruise" or "herby freshness") but the c

Tucked away in the countryside, this tastefully appointed contemporary inn draws foodies likes bees to honey. The menu adds a tasty new twist to Alsace classics thanks to meticulously selected seasonal ingredients. For example, the goat’s cheese comes from the next-door cheese dairy run by the chef’s brother. The egg parfait ensconced in a crunchy nest and served with a frothy truffle-flavoured celery sauce is a culinary masterpiece and the nostalgic banana split is to die for!

Tucked away in a small Alsace village on the Mont Sainte Odile road, this traditional hostelry, opened in 1920, is today run by the fourth generation. A warm welcome and honest, homely recipes, starring market-fresh produce and a slate menu. For example, start with a waffle piled high with smoked salmon and citrus fruit, while offal fans won’t be able to resist the fried kidneys and sweetbread.