This family-run inn is divided into two parts. First there is the bar to sample the daily specials, then a pleasant restaurant dedicated to traditional cuisine. Among the house specialities is the blue trout.

Word of mouth has gone beyond the confines of the town. This restaurant, opened by two self-taught chefs (with plenty of experience under their belts) propose appetisingcuisine du terroir, concocted with fine ingredients from the four corners of Fran..

More than a winegrower's house, this inn is a genuine museum. Old weapons, artefacts and hunting trophies set the scene in the undeniably stylish and nostalgic decor. Regional culinary repertory and estate wine tastings.

This cosy, family-run establishment is located in the heart of the North Vosges regional nature reserve. On the traditional menu are Toul chicken, game stews and kidneys with girolles.

Chez Jacques was given a makeover in 2012 and is now all ultra-modern lines, stone and untreated wood. This new interior works a treat as a backdrop for cooking that remains faithful to the classics. Priority is given to ingredients from the terroir ..

A heavy old wooden door leads to La Bacchante. It is a rustic-style hideaway reminiscent of a wine storehouse, nestled in a pretty flower-decked courtyard. Tuck into pleasant traditional dishes interspersed with the flavours of Alsace.

The tree mentioned in the name of this restaurant could well be a genealogical one, so closely is its history bound up with that of the Koenig family. Now run by the fifth generation of this family, the restaurant serves specialities from Alsace, whi..

Painted panelling, game trophies... this restaurant is quintessential Alsace, where cuisine remains one of life's great pleasures. Try dishes like: kidneys with spaetzel dumplings, gewurztraminer, glazed kougelhopf etc, all served up by a family pass..

A pretty and classic setting with modern dishes prepared with great care. On the menu find dishes like: lobster risotto, roasted sea bass with sweet garlic and snails, and macaroons with exotic fruits.

This old Champagne barn has a bourgeois feel. The chef brings traditional recipes up to date in line with current culinary fashions. Sample dishes such as: chaource and mushroom spring rolls, lamb pastilla and lobster croustillant.

"Updated regional cuisine" is how the chef describes his dishes. They have an authenticity thanks to produce sourced from the vegetable garden and farm. Tasty fare in a pretty mountain setting.