LA CHENEAUDIÈRE - Hôtel Spa - Relais & Châteaux - Restaurant étoilé

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; cromesquis of pheasant, mountain lovage, parsley and mushrooms… His ingenuity can sometimes surprise, but the striking, consummate result is always succulent. The terrace (for pre-dinner drinks and coffee) overlooks a

Local folklore is celebrated by waiters in traditional costume and a characteristic wooden Vosges decor. In a lively, yet sophisticated atmosphere, you will be treated to tasty, copious regional preparations: sauerkraut, veal kidneys, sweetbread and bouchées à la reine. The food is as heart-warming as the rooms, the grounds and the hotel’s magnificent spa facilities.

After a visit to the hotel spa, why not treat yourself to a meal in the chic natural setting of Le Chêne? The refined menu features a concise range of tempting proposals: seasonal vegetable gazpacho with preserved vegetables on crispy bread and black garlic vinaigrette; prawns with fresh thyme, a vibrant bisque, house-made tagliatelle with Taggiasca olives; cheesecake with Alsace cream and fruit compote.

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 this family business from their parents, preside with cheerful enthusiasm. The delicious and refined cuisine of the elder brother, Sébastien, showcases the best of the terroir in the form of a menu that is always changing. He puts a creative spin on traditional dishes, as exemplified by the veal chop, double ravioli and sauce ravigote with calf's foot. Most of the fruit and vegetables come from th

In a hamlet a few kilometres from Fouday, a couple who worked at Auberge du Bœuf (Sessenheim) have renovated this village house with a spruce green façade. With sincerity, passion and a lack of pretentiousness, Antoine Huguenin (kitchen) and Nadège Monna (restaurant floor) champion cuisine that is in touch with the seasons and draws extensively on the large vegetable garden that stretches out behind their restaurant. The restaurant boasts ultra-fresh vegetables, while fermentation, dehydration and salting help to get through the winter. The clarity of the explanations given by the lady of the

In keeping with its previous vocation as a joiner's workshop, this place has wood as the main element in the decor, and the Scandinavian-style minimalism extends to the dishes, which are vegetable-forward and local. From the dining area, which has been embellished with a handful of contemporary features, you can see the young, efficient and committed brigade hard at work in the open kitchens laid out behind a counter. The set menus may sport rather enigmatic names (translating as "plant-based beef and carrots", "barbecue in the vegetable garden", "Alsace cruise" or "herby freshness") but the c

Successive generations have been at the helm here since 1885, each leaving its own distinctive signature on this historic establishment in the heart of the forest. A spacious, contemporary dining room provides the perfect foil to sample regional specialities: calf’s head and tongue, choucroute with all the trimmings, fillet of zander in riesling, while a slate menu offers a selection of seasonal dishes. Start your meal with one of their signature dishes, aniseed-flavoured snails à l’alsacienne, before continuing with a risotto of perfectly seared scallops. A cheerful, family-run vibe depicts t