现代开放式阁楼公寓

This "secret garden" opposite the small train station is a secret worth sharing! In his intimate, contemporary restaurant, chef Gilles Leininger demonstrates great ambition, experience and expertise. He crafts delicate cuisine inspired by the market and his inspiration, always using top-quality ingredients, such as wild scallops, quail from the Vosges, game from Alsace, vegetables from a neighbouring farm. His squab and foie gras pie is one of his signature dishes. The other secret of this establishment is its leafy patio to the rear of the building.

This spruce Alsace house stands in a quiet side street. On the menu: top-notch ingredients, perfectly cooked, intelligently seasoned and paired and a catering tradition that upholds the practice of tableside service (a rack of veal is carved and langoustine is seared on hot stones right in front of the diner). We were particularly taken with the langoustines, asparagus and caviar – a masterpiece of scrumptious delicacy. When the weather is fine, make a beeline for the terrace shaded by a hundred-year-old wisteria.

Food lovers come galloping to the Cheval Noir – the Black Horse! Behind the façade of this 18C half-timbered house, a team of two brothers works with fine ingredients to create traditional cuisine that is served in a stylish, bourgeois interior.

This upscale restaurant serves classic cuisine that draws on Baden's culinary tradition and is made predominantly with regional ingredients. Options such as braised veal cheeks or a tasty fish medley in beurre blanc are sure to whet the appetite. Abundant wood and decorative features provide a cosy backdrop. In summer, head for the lovely verdant terrace. Very friendly service. Given the proximity to Strasbourg, the Black Forest and Europa-Park, it is also worth considering staying in one of Hirsch's well-kept guestrooms or apartments.

This “Elderflower” has taken root opposite the train station! Its gardener is a chef who trained under Jean-Georges Klein at the Arnsbourg and who rustles up food for today’s palate, based on fine seasonal produce : tuna tartare, smoked herring roe, green pepper and blackberry gel, or gently cooked suckling pork, pan-fried cauliflower and plum compote…

This picturesque, half-timbered 17C farmhouse was reconstructed stone by stone in the Orangerie Park, next-door to the Council of Europe. The conservatory dining room and patio command a bucolic view of this leafy haven. The menu features some of the house signature dishes, such as frog’s legs sautéed in chervil or free-range pullet roasted in a casserole dish (backeoffe), together with more contemporary seasonal recipes.