Flammekueche, also known as Tarte Flambée, is one of Alsace's most famous culinary specialities.

Traditionally, it was prepared by Alsatian farmers who used the wood-fired bread oven to test its temperature before baking their bread. A thin layer of dough was topped with crème fraîche (or fromage blanc), finely sliced onions and crispy bacon bits. Baked directly on the hot oven floor, the tart was ready in just a few minutes, with deliciously crispy edges and a creamy topping. Originally a simple farmhouse dish, Flammekueche has become a much-loved Alsatian tradition, often shared around the table with family and friends.

Alsatian Sauerkraut, known as Choucroute Garnie, is one of the most iconic dishes of Alsatian cuisine.

Its main ingredient is finely shredded white cabbage, naturally fermented with salt. Traditionally, the sauerkraut is slowly cooked with white wine, often Riesling, onions and aromatic spices such as juniper berries.

It is then served generously with a delicious selection of meats and sausages, typically including smoked pork, bacon, ham and Strasbourg sausages. Originally a traditional farmhouse dish, sauerkraut has become a true symbol of Alsatian gastronomy. It is a hearty, comforting meal, deeply rooted in the region's culinary heritage.

A delicious winter speciality, the Torche aux Marrons is a true treat for lovers of chestnuts!

This indulgent dessert combines a delicate, crunchy meringue with smooth and creamy chestnut purée, a scoop of vanilla ice cream and a generous swirl of whipped cream. A delightful combination of textures and flavours, bringing warmth and sweetness to the winter season.

 After a beautiful hike through the Vosges mountains, treat yourself to this delicious moment of indulgence in our restaurant. The perfect sweet reward after a breath of fresh mountain air!