Things to see and do - Munster
Unmissable tourist site
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..
4 Place du marché F - 68140 Munster
Prix Prices from : 55 €
Set on Munster’s market square, this hotel offers an on-site restaurant with views of the stork nests. It is 180 metres from the tourist office and 450 metres from the train station. La Bresse-Hohneck and La Bresse Lispacht ski stations are within a ..
4, rue du Badischhof. F - 68140 MUNSTER
"The hotel "" Deybach"" is at the entrance to Munster, 500m from the swimming pool and the new fitness centre, and just 800m from the town centre. The hotel has been run by 3 generations of the same family. Lovely park at the..
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..
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.