Auberge Chez Guth

In the upper reaches of the village of Steige in the picturesque Villé valley, this old farmhouse inn is the canvas on which chef Yannick Guth expresses his creativity. With a focus on local ingredients (like the herbs and flowers he picks himself), the chef also works with fish from the lake (pike, zander, whitefish). Examples: whitefish in seaweed with a chickpea rouille sauce; kromesky of pheasant, mountain lovage, parsley and mushrooms… His ingenuity can sometimes surprise, but the striking, consummate result is always succulent. The terrace overlooks a mountain landscape of jaw-dropping proportions.

Seasonal Menus Inspired by Nature

• Chef Yannick Guth emphasizes a creative approach to seasonal ingredients, crafting menus that reflect the changing offerings of nature.

Award-Winning Chef

• Yannick Guth was recognized as "Jeune Talent de l'Année 2017" by Gault & Millau and earned a Michelin star in 2025, showcasing his culinary prowess and innovation.

Unique Dining Experience in a Mountain Setting

• Located in the picturesque village of Steige, the restaurant offers a warm and inviting atmosphere, making it a perfect retreat for food lovers seeking a memorable gastronomic experience.

Signature Ingredients

• Fresh local fish (e.g., perch, brochet): Sourced from nearby lakes, these fish are prepared with care to highlight their natural flavors, often paired with seasonal herbs and vegetables.
• Tomatoes and beets: Used in creative appetizers, these ingredients are celebrated for their vibrant colors and flavors, often enhanced with garlic and lavender for a unique twist.
• Duck breast (magret de canard): A staple in French cuisine, this dish is prepared rosé to maintain its tenderness and is often served with lentils and a rich jus, showcasing the chef's skill in balancing flavors.
• Sage and lemon: Featured in desserts, these ingredients provide a refreshing contrast to richer flavors, demonstrating the chef's innovative approach to traditional recipes.
• Herbs and flowers from foraging: The chef emphasizes a connection to nature by incorporating foraged herbs and edible flowers, which add unique flavors and aesthetics to the dishes, reflecting the restaurant's commitment to seasonal and local produce.

Tasting Menus

• Altitude 286: €50
• Altitude 350: €89
• Altitude 965: €132