Elsass - Le Restaurant.

A lively and elegant Alsatian sparkling wine. Notes of white fruits and flowers. Perfect for an aperitif.

Dry and light white wine, from old vines for more character. Fresh and thirst-quenching with subtle vegetal notes. Pairs well with light starters.

Balanced and supple Alsatian white wine. Aromas of peach and apricot. A versatile wine that appeals to all palates.

Rich and full-bodied white wine, with a beautiful aromatic complexity. Smoky and fruity notes typical of the grape variety. Excellent with white meats or local cuisine.

Dry and mineral Riesling, typical of the Alsatian terroir. Lively acidity and citrus aromas. Ideal with fish and seafood.

Light red wine with silky tannins. Dominant aromas of cherry and red fruits. Best served slightly chilled.

Structured Pinot Noir from a renowned terroir. Notes of black fruits and spices. Pairs well with red meats.

An Alsatian version of the Spritz. Sparkling mix of local crémant, citrus liqueur, and ginger beer. Fresh, bitter, and slightly spicy.

Vodka cocktail with winter flavors. Gingerbread liqueur adds notes of cinnamon and honey, balanced by lime. Sweet and comforting.

Cocktail based on aromatic Gewurztraminer white wine. Enhanced by ginger and cinnamon. A spicy and fragrant blend.

Complex mocktail with earthy and bitter flavors. Beetroot provides a deep color and a sweet note, balanced by the bitter. Served sparkling.

Alcohol-free version of the Cuban classic, enriched with yuzu green tea and apple juice. Very refreshing with lots of mint and lime.

Traditional Alsatian fruit eau-de-vie. Strong, colorless spirit that captures the pure essence of the fruit. To be savored slowly after a meal to aid digestion.

Alsatian whisky with smoky (peaty) notes. Locally produced, it offers a robust character and aromas of wood fire.

Alsatian whisky from a single cask. Higher in alcohol, it presents great complexity and unique flavors due to its specific aging.

Artisanal Alsatian blonde beer. Light, golden, and refreshing with moderate bitterness.

Hopped India Pale Ale style beer, imperial version (stronger). Pronounced bitterness and intense citrus and pine aromas.

Classic cola sodas, with or without sugar. Served chilled.

Premium quality ginger sodas. Ginger Beer is spicier and fermented, Ginger Ale is milder. Very refreshing.

Organic tonic water, slightly bitter thanks to quinine. Perfect on its own or to accompany gin.

Large bottle of still natural mineral water.

Large bottle of sparkling natural mineral water.

Still water filtered on-site, served in a carafe. Neutral and pure taste.

Water filtered on-site. Fine and refreshing bubbles.

Raw marinated trout fillet (

Snails served hot in a small pot (cassolette). Accompanied by a rich garlic sauce, tender vegetables, and a parsley-flavored brioche. A traditional French dish.

Homemade pâté made from poultry livers, flavored with mirabelle plum eau-de-vie. Served with tangy condiments (pickles) to balance the richness of the liver. To be spread on bread.

Creamy pumpkin soup cooked with beer. Garnished with a flan made with strong local cheese (Munster) and crispy celery pieces. Warm and comforting.

Vegetarian plate composed of a wide variety of seasonal vegetables prepared in different ways. Served with quinoa and a light sauce. Healthy and colorful.

Freshwater fish fillet with fine and delicate flesh. Served with Jerusalem artichoke purée and a rich, foamy yellow wine sauce from the Jura. A refined dish.

Fatty and tender piece of pork, slow-cooked (confit) until melting. Accompanied by cooked red cabbage and a tangy red berry sauce to cut through the richness.

Duck prepared in two different ways on the same plate. Served with a sweet fig and a garnished toast. Rich in meat flavors.

Veal sweetbreads (thymus gland) highly appreciated by gourmets for their creamy texture. Roasted then coated in a glossy meat jus. Served with a fine mashed potato.

Very large piece of aged (matured) beef to tenderize the meat and concentrate the flavors. Served with an original surf-and-turf sauce. Dish to share, served with mashed potatoes and salad.

Cheese plate including Munster (strong Alsatian cheese) plain and with cumin, as well as Comté (hard cheese). Served with onion jam to accompany.

Classic chocolate mousse, whipped to be airy. Chef's signature recipe. Rich and chocolatey.

Plums baked in the oven with aromatic herbs. Served with crumble and a flower-scented ice cream. A fruity and original dessert.

Small tart inspired by the Austrian Linzer Torte. Spiced shortcrust pastry filled with raspberry jam or fresh fruit. Crumbly texture and tangy taste.

Traditional Alsatian brioche (Kougelhof) soaked and pan-fried like French toast. Served with plums, grape ice cream, and a spiced sauce. Warm and indulgent dessert.