Auberge Saint-Laurent

This elegant and authentic 18C coaching inn with a long, flower-filled and welcoming façade is a local family-owned institution, appreciated as much by its regulars as it is by the many tourists on their way across Europe. They all sing the praises of the service and keen sense of hospitality, the snug and appealing guestrooms, and, of course, the excellent cuisine served here. Chef Laurent Arbeit presides over the kitchen, having learned his craft under Haeberlin and Ducasse. A proprietor who is very much in tune with the times, his delicate and harmonious cuisine is replete with well-balanced flavours. A resounding success.

An 18th-century coaching inn in the Sundgau, run as a family house with rooms, a garden, and a long-standing dining room rhythm. Laurent Arbeit’s cooking sits between Alsatian classics and a lighter modern register, built around local sourcing and seasonal game and poultry. The wine program is unusually deep for the region, with a cellar presented as roughly 400 mostly French references.

Signature plates and ingredients that recur in the kitchen’s story, and on guide listings: tiny knepflés cooked like a risotto with wild mushrooms and black truffle, foie gras with Alsatian touches, farm-raised squab from Alsace, hare à la royale when in season, soufflé scented with Don Paccello (Massenez), vacherin glacé with griottines.

Tasting menus: Menu du "Gourmet" 65€, "Tout à votre choix" 95€, "Surprises et gourmandises" 125€. Children: Menu Petits Gastronomes 25€.