Things to see and do - Munster
Unmissable tourist sites
Munster Travel guide
Munster : Michelin's recommendations
Munster means monastery; in the 7C, Irish monks who had come here to bring Christianity to Alsace founded an abbey in this wild spot. Tucked away between the vines and the route des Crêtes, Munster offers ready access to the slopes in winter. In summer it is the ideal base for walking holidays taking in the Hautes-Vosges, lakes and alpine meadows (the domain of the marcaires: local keepers of the secret of how to make Munster’s fragrant cheese).
Tourist attractions Munster : Things to see and do
F - 68140 Munster
The woods and pastureland, high-altitude lakes and fir forests lying at the foot of the "blue line of the Vosges", between Kaysersberg, Munster and the Col du Bonhomme are a great draw for hikers, who can take paths leaving from the Trois-É..
10, rue Alfred Hartmann. F - 68140 MUNSTER
In an idyllic green mountain setting, come discover a world of refinement and harmony. Located in Munster in a beautifully wooded and floral park, the Hotel-Restaurant and Spa Verte Vallée will make a wonderful memory of your stay. The warm and perso..
5, rue St Grégoire. F - 68140 MUNSTER
The discreet charm of a former family mansion, turned into a hotel three generations ago : such is the beautiful history of the Val St Grégoire in Munster. Come and stay at the heart of this fine green town, where mountains, vines, prairies and fores..
58, Grand'Rue. F - 68140 MUNSTER
In 15 minutes of the very beautiful city of Colmar, the hotel with bar from Vosges to Munster is a hotel business of family tradition. Since three generations, the Wendling family provides you with spacious rooms(chambers), equipped with bathroom, sh..
10 r. A. Hartmann F - 68140 Munster
The chef creates tasty, contemporary dishes and the sommelier is more than happy to discuss the wines with you. Dishes include: creamy munster farm cheese, duckling fillet with chestnuts, and iced meringue with a twist.
2 r. St-Grégoire F - 68140 Munster
In this inviting regional house, the chef cooks up his personal version of traditional and local specialities. This includes: trout quenelles with crayfish in a beurre blanc and Riesling sauce, sauerkraut, and game in season.