Auberge Frankenbourg

In this small village perched in the foothills of the Vosges, this hotel-restaurant has been welcoming travellers since the start of the last century. The Buecher brothers, who took over the reins of the family-run business from their parents, preside with a cheerful enthusiasm. The delicious and refined ingredient-led cuisine conjured up by the eldest, Sébastien, succeeds in showcasing the best of the terroir in the form of a menu that is always changing. He puts a creative spin on traditional dishes, as in his roasted venison loin, braised lettuce and barbajuan of the shoulder, or his honey-glazed duck with sour cherries and fennel... Most of the fruit and vegetables come from their own garden. The younger brother Guillaume operates front of house, in a setting that combines wood panelling and minimalism. A few guestrooms are available.

Distinctive Notes

• Run by the Buecher brothers, with Sébastien in the kitchen and Guillaume in the dining room.
• The dining room mixes wood with a calm, zen-leaning feel.
• The property includes guest rooms for an overnight stay.

Signature Ingredients

• Garden fruits and vegetables.
• Veal, used in structured, sauce-driven dishes.
• Alsace produce and local French sourcing, including pigeons from Alsace and quails from the Vosges.
• Lamb from Quercy and pork from a nearby valley, used when the product demands it.

Menu Summary

• Modern cooking in a long-running family hotel restaurant in the Vosges foothills.
• Seasonal, product-led menus that shift frequently, with a clear Alsace and Vosges terroir focus.
• The kitchen highlights precise, elegant sauces and structured dishes, for example veal with double ravioli and ravigote of calf’s foot.
• Many fruits and vegetables come from the garden.