The Sundgau Tavern

This Sundgau restaurant, taken over by Bertrand who graduated from a hospitality school, charms with its warm setting: a beautiful room with exposed beams and a large fireplace creating a friendly atmosphere. Bertrand adds a touch of innovation, notably by extending opening hours until 11 p.m. to welcome guests later. On the culinary side, he focuses on a traditional menu revisited, highlighting local specialties such as fleischnakas, tarte flambée, snails, cordon bleu, and fried carp. Dishes are prepared with seasonal products, and new suggestions are offered every weekend to vary the pleasures.