Restaurant
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
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Our French duck foie gras cooked in a cloth 18€
Compotée de Coing
-
Pike-perch back 26 €
avec un clin d'œil Alsacien, Pommes Vapeur
-
Green roasted rack of lamb 27€
Légumes de saison, Pommes Anna
-
Fillet of beef 28€
Quelques légumes, pommes Anna, Sauce au vin rouge
-
Fillet of beef 36€
Quelques légumes, pommes Anna, Sauce aux morilles
-
Floating island 4,50€
Pralines roses et caramel liquide
A la carte
The entries
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French duck foie gras, torchon-cooked 23€
Compotée de Coing
-
1/2 French duck foie gras cooked in a cloth 17€
Compotée de Coing
-
Field Salad 9€
Poêlée de champignons et vinaigrette à l’huile de noix
-
Perfect egg at 64° 19€
mousseline de céleri, Emulsion d’un bouillon de champignons
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Crumbled Crab and Avocado Salad 23€
grosses crevettes rôties, Quelques feuilles et huile de curry
-
Bluefin Tuna Tataki 22€
aux condiments sauce Teriyaki
-
Fresh melanosporum truffles 32€
du Sud-Ouest en Risotto
Our fish
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Bass back with saltire, 34 €
grosse raviole aux Cèpes, Emulsion d’une sauce Crustacées
-
Pike-perch back 30€
avec un clin d'oeil Alsacien, Pommes Vapeur
-
Pan-fried scallops 35€
tout carottes, Rapée de Main de Bouddha, Risotto de Riz noir parfumé au citron confit
-
Pan-fried turbot fillet 34 €
légumes d’automne cuits en cocotte, jus de Veau
-
Wild Sea Bream Fillet 35 €
Artichaut Poêlé et en mousseline, nem de Shii Také, émulsion au Vermouth
-
Petit Bateau sole fillet (Audierne) steamed 46 €
Premières Asperges Verte, Sauce au fumet de Homard
Our meats
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Irish Beef Rib-Eye 33€
Sauce au poivre Sarawak éclaté, légumes en cocotte et pommes frites
-
Beef Fillet Meat Breed FRANCE 35€
sauce au vin rouge, légumes en cocotte et pommes frites
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Beef Fillet Meat Breed FRANCE 41€
sauce aux morilles, légumes en cocotte et pommes frites
-
Rack of Lamb New Zealand 35 €
rôti au vert, Condiment à l’Ail Noir confit, quelques légumes caramélisés, Jus d’Agneau
-
Pan-fried Holland veal kidneys with port 22€
purée de petits pois, Spaëtzles
Vegetarian dish
-
Assorted cooked seasonal vegetables, 23€
Pommes frites ou Spaetzles
The desserts
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Cheese Trolley 14€
-
Floating island 6 €
pralines roses et caramel liquide
-
Pie of the Day 6.50€
-
Plate of sorbets or ice cream 12€
aux fruits du temps
-
Chocolate sphere 12€
fourrée d’une crème légère à la vanille et chocolat chaud Grand Cru
-
Gourmet coffee 10€
-
Chocolate lava cake with passion fruit filling 12 €
crème glacée choco-passion
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Breton Apple Grape 12 €
crumble d’amande, crème glacée Breton
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The Chestnut Torch 12€
en coque au chocolat, meringue, chantilly vanillée et confiture d’églantine
-
Madagascar dessert, 12€
Mousse chocolat, Crémeux Vanille de Madagascar
The menus
Market Menu
Pan-fried skrei, sweet potato, roasted butternut squash, shellfish sauce
Or
Yellow Chicken Marbled with Duck Foie Gras,
Country Salad and Truffle Vinaigrette
*******
Roasted veal loin, sautéed salsify and artichokes,
Pan-fried baby potatoes, Full-bodied veal jus
********
Cheese platter (additional charge of €9.00)
*******
Breton apple and raisin crumble with almonds,
Breton ice cream
Envie Menu
French duck foie gras cooked in a cloth,
Quince compote
*******
Pan-fried French scallops, celery mousseline,
truffle emulsion and grated Melanosporum truffles
*******
French beef fillet, red wine sauce,
Seasonal vegetables, French fries
*******
Cheese platter (additional €9.00)
*******
Chocolate lava cake with passion fruit filling, chocolate-passion fruit ice cream
We also offer this menu as a 3-course meal for €65:
French duck foie gras cooked in a cloth,
Quince compote
*******
French beef fillet, red wine sauce,
Seasonal vegetables, French fries
or
Sautéed sea bass, large ravioli with porcini mushrooms,
crustacean sauce emulsion
*******
Half-baked chocolate with a passion fruit center, chocolate-passion fruit ice cream
Children's menu
Breaded schnitzel, vegetables and French fries
Or
Filet of Pollack with sparkling sauce and pasta
******
Mixed ice cream or floating island
Menu of the day
23.00 euros on-site and 21.00 euros takeaway
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 Armes de France in Ammerschwihr (2 Michelin stars), before continuing his career as chef de partie with Pierre Roger at L’Hostellerie de Pont-Sainte-Marie in Troyes (1 star). His career then led him to join prestigious establishments such as L’Auberge de l’Ill in Illhaeusern (3 stars) and the Maison d’Alain Chapel in Mionnay (3 stars).
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.
