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.

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.