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.