Restaurant
Service hours: 12 p.m. to 1:45 p.m. and 7 p.m. to 8:45 p.m.
Flavors & gastronomy
The Auberge Sundgovienne, or the Baerenhütte of yesteryear, has been carrying on a family tradition for three generations with the Keller family. Since 1997, Véronique, the founders’ granddaughter, and her husband Jean-Bernard Hermann have welcomed you to a modern and bright setting, nestled in lush greenery.
Ideally located in Carspach, on the Basel-Belfort axis, our restaurant with two shaded terraces is a must-visit for gastronomy lovers in Southern Alsace.
The chef and his team offer you fine, creative cuisine, inspired by traditions and the seasons, which offers the best of the region: fresh game, fish, mushrooms, vegetables, fruits…
Treat yourself to signature dishes like homemade duck foie gras, lightly seared scallops, grilled sea bream fillet with seasonal vegetables, and tender beef tenderloin. To top it off on a sweet note, our homemade desserts will satisfy all your sweet tooth.
The restaurant is closed from Sunday evening to Tuesday evening inclusive.
Take away
We continue to sell take-out by simple phone call the day before or in the morning until 9:30/10 a.m.
Takeaway collection times: 11:30 a.m. to 1:30 p.m. or 4:45 p.m. to 6 p.m.
Orders will be possible by telephone at
03 89 40 97 18
or by email to:
mail@auberge-sundgovienne.fr
by specifying the desired withdrawal time.
Our menus and dishes to order can be tasted the same evening of the withdrawal of the order by keeping them in the refrigerator. The payment is made on the spot when the order is collected.
Bon Appétit to all!
Véronique and Jean-Bernard Hermann
Our take-away menu
-
Our French duck foie gras cooked in a cloth 18€
Fig poached in port jelly
-
Bass back with saltire, 35€
Celery mousseline, Pan-fried porcini mushrooms, full-bodied jus
-
Green roasted rack of lamb 27€
Seasonal vegetables, Anna potatoes
-
Fillet of beef 28€
Some vegetables, Anna apples, red wine sauce
-
Floating island 4.50€
Pink pralines and liquid caramel
-
Fillet of beef 36€
Some vegetables, Anna apples, Morel sauce
A la carte
The entries
-
French duck foie gras cooked in a cloth 23€
Fig poached in port jelly
-
1/2 French duck foie gras cooked in a cloth 17€
Fig poached in port jelly
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 19€
Celery mousseline, Trumpets, Mushroom broth emulsion
-
Crumbled Crab and Avocado Salad 23€
roasted large prawns, some curry leaves and oil
-
Marinated Salmon Salad 20€
with herbs and black pepper in citrus freshness, basil/cucumber sorbet
-
Mediterranean Red Tuna Teriyaki with Black and Gold Sesame 19€
stir-fried vegetables, soy, mirin
-
Pan-fried fresh porcini mushrooms 18€
Mushroom broth emulsion
-
Plate of Bouchot Mussels Marinière Style 11 €
Our fish
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Bass back with saltire, 39€
celery mousseline, pan-fried porcini mushrooms, full-bodied jus, mushroom emulsion
-
Section of Monkfish with a Salt Pan 32€
Green risotto, veal jus thickened with snail butter
-
Pikeperch Back 30€
with an Alsatian wink, Steamed Potatoes
-
Pollack Casserole 30€
Noodles, cockle and mussel meat, creamy emulsion
-
Redfish Back 32 €
in a fish soup with rouille, eggplant caviar, Cagne olive oil
Our meats
-
Irish Beef Rib-Eye 33€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
-
Beef Fillet Meat Breed FRANCE 35€
red wine sauce, vegetable casserole and French fries
-
Beef Fillet Meat Breed FRANCE 41€
morel sauce, vegetables in a casserole and French fries
-
Rack of Lamb New Zealand 33 €
roasted greens, caramelized Dolce forte Cabbage Pack Choï, lamb jus, Anna apple
-
Pan-fried Holland veal kidneys with port 22€
pea puree, spaetzle
-
Roasted Duckling Fillet 28€
Fine celery mousseline and zucchini tempura, Sweet and spicy berry sauce
-
Deer Back in Saltire 41€
Game garnish, Pepper sauce
Vegetarian dish
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
The desserts
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Cheese Trolley 14€
-
Floating island 6 €
pink pralines and liquid caramel
-
Pie of the Day 6.50€
-
Plate of sorbets or ice cream 12€
with the fruits of time
-
Chocolate sphere 12€
filled with a light vanilla cream and Grand Cru hot chocolate
-
Madagascar Dessert 12€
Chocolate mousse, creamy Madagascar vanilla (gluten-free)
-
Gourmet coffee 10€
-
Half-cooked chocolate with a melting passion heart and chocolate-passion ice cream 12 €
chocolate-passion ice cream
-
Breton Apple Grape 12 €
almond crumble, Breton ice cream
-
The exotic spirit 12 €
mango-pineapple frozen yogurt (gluten-free)
The menus
Market Menu
Redfish back in a fish soup with rouille, eggplant caviar, Cagne olive oil
or
Perfect egg at 64°, celery mousseline, Trumpets,
Mushroom broth emulsion
*******
Roasted Duckling fillet,
Fine celery mousseline and zucchini tempura,
Sweet and spicy berry sauce
********
Cheese board (suppl. 8.00 €)
*******
Breton Apple Grape,
Almond crumble, Breton ice cream
Envie Menu
French duck foie gras cooked in a cloth,
Fig poached in port jelly
*******
Sautéed sea bass fillet, pan-fried chanterelles and new potatoes,
Wilted spinach, candied tomatoes and veal jus
*******
Beef fillet from a meat breed in FRANCE, with red wine sauce,
Seasonal vegetables, French fries
*******
Cheese board (supp. 8.00 €)
*******
Half-cooked chocolate with a melting passion fruit heart,
chocolate-passion ice cream
We also offer this menu as a 3-course set menu for €63:
French duck foie gras cooked in a cloth,
Fig poached in port jelly
*******
Beef fillet from a meat breed in FRANCE, with red wine sauce,
Seasonal vegetables, French fries
*******
Half-cooked chocolate with a melting passion fruit heart,
chocolate-passion ice cream
Children's menu
Breaded escalope, vegetables and French fries
Or
Pollack escalope, frothy sauce and pasta
******
Mixed ice cream or floating island
Menu of the day
22.50 euros on site and 19.50 euros to take away
Our daily menu changes daily.
Do not hesitate to contact us to find out its composition.
After obtaining his CAP-BEP (Certificate of Professional Qualification) from the Guebwiller Hotel School in 1980, Jean-Bernard Hermann honed his skills at prestigious Michelin-starred restaurants. He began his career working alongside Pierre Gaertner at Les
He then worked as head chef at the “Clos des Délices” in Ottrot before becoming the happy owner with Véronique of the Auberge Sundgovienne in 1997.
His commitment to authentic, quality cuisine has earned him the prestigious title of Maître Restaurateur , a recognition of his expertise and respect for local produce.
