Auberge au Bœuf

You can’t help but fall in love with this snug Alsace inn with its church pews, wainscoted walls, regional furniture and small museum dedicated to Goethe… The village was the scene of a love affair between the famous writer and the daughter of a local pastor. The seasonal culinary repertory wavers between modernity and tradition. There is also a Stammtisch, a regional “table d’hôtes”, and 4 luxury guestroom-suites.

What makes it distinctive

• An Alsace inn with a literary side room: a snug village auberge with period details and a small Goethe museum link.
• A Stammtisch option: the house runs a regional table d’hôtes style offering alongside the main restaurant experience.
• Sleep upstairs: four luxury guestroom suites on site turn dinner into an overnight destination.

Signature Ingredients

• Alsace river trout (truite fario): a recurring local reference point on the menu.
• Abalone (ormeaux): cooked meunière style and paired with seaweed and sudachi notes.
• Brittany purple sea urchin: used in a lighter hollandaise style sauce and paired with a root vegetable risotto.
• Shellfish: scallop and langoustine appear as headline products.
• Alsace wine accents: Riesling is used as a base for an emulsion with fish.

Menu snapshot

• The menu reads as a seasonal tasting sequence, moving between shellfish, fish, and richer land and sea combinations.

Dishes currently shown on the house card

• Scallop, sliced with citrus and herring roe caviar.
• Bar in gentle steam, chestnut tagliatelle, Riesling emulsion.
• Farmed abalone, meunière style, pointed cabbage with seaweed, porcini, sudachi scented shellfish emulsion.
• Brittany purple sea urchin, confit tongues in olive oil, Jerusalem artichoke and buckwheat risotto, light hollandaise with sea urchin juices.
• Vosges quail and langoustine with trumpets of death mushrooms, confit parsnip, langoustine bisque and reduced poultry jus.

Add ons

• Cheese selection supplement: €20.
• Wine pairing listed as 6 x 10cl pours: €78.