Tradition takes pride of place here in this establishment surrounded by vineyards, which is run as a family affair. Father and son (Lucas, who has worked in some prestigious restaurants) work together, their cooking underpinned by an ambition to reinterpret the terroir of Alsace. You can enjoy veal filet mignon with morels, and themed menus (mainly in winter). A warm welcome and attentive service, plus guestrooms.