In homage to its origins, a traditional wine press is preserved in the dining room — beside which guests can enjoy our homemade foie gras, classic Baeckeoffe, royal sauerkraut, and a variety of tartes flambées. Fish dishes also hold a place of honor on the menu. Inspired by regional culinary traditions and crafted with seasonal ingredients, our cuisine delights guests all year round.

We prepare our dishes primarily using fresh ingredients. Our hams and salmon are smoked in-house in our own smokehouse.

Our Chef and kitchen brigade work closely with carefully selected local producers to ensure only the highest quality ingredients make it to your plate. Sylvain CHRISTEN of Stotzheim provides us with his finest asparagus, as well as the most flavorful tomatoes, strawberries, and blueberries. The KOERCKEL family of Boersch raises the corn-fed chickens used by our chefs, cooked with FRUEHMESS Riesling from our very own vineyard. René WEBER of Krautergersheim delivers his crisp “Fil d’Or” sauerkraut, while Gérard PFLEGER, also from Krautergersheim, supplies us with exquisite Marabel potatoes, onions, and shallots. Valéry Mathis, our butcher in Epfig, selects premium cuts of meat sourced from local livestock.

In the dining room, our team will warmly welcome you and share with you the convivial spirit of Alsace, accompanied by the finest wines of the region.

Discover our selection of tartes flambées, served daily.

Please note:
Starting September 1st, the Winstub will be closed on Mondays and Tuesdays.

Lunchtime service: between 12:00 p.m. and 1:45 p.m. (last order taken).
Evening service: between 7:00 p.m. and 8:45 p.m. (last order taken).

Reservation by phone +33.3.88.85.99.30