Restaurant closed on Sunday evening, Monday all day and Tuesday lunch.
Service hours: 12:00-13:45 and 19:00-20:45. Annual leave from December 22, 2022 to January 25, 2023 inclusive.

Flavors & gastronomy

The Sundgovian Inn, or the Baerenhütte of yesteryear, has known three generations: the Kellers. Since 1997, Véronique, the granddaughter, and her husband Jean-Bernard Hermann welcome you in a contemporary setting, entirely glazed and bathed in light in the heart of nature.

The restaurant in Carspach, easily accessible on the Basel – Belfort axis, is a gastronomic meeting point not to be missed in Southern Alsace.
The chef and his team offer you a fine, creative cuisine, inspired by traditions and seasons, which offers the best of the land: fresh game, fish, mushrooms, vegetables, fruits…

To give you an idea: homemade duck foie gras, scallops sautéed in a pan, fillet of sea bream or turbot a la plancha with seasonal vegetables, Angus beef fillet… not to mention the desserts, each more delicious than the last.

You will also find our suggestions of the moment according to the season’s products.

The restaurant is closed from Sunday evening to Tuesday noon.

Take away

We continue to sell take-out by phone the day before or in the morning until 9:30/10:00.
The schedules of withdrawals in sale to take away: from 11h30 till 13h30 or from 16h45 till 18h.

Orders can be placed by phone at
03 89 40 97 18
or by mail to :
by specifying the desired pick-up 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

A la carte

The entries

Our fish and meat

  • Roasted codfish back, 24€

    some candied vegetables, juice of a bouillabaisse linked to the rouille, olive oil of the cagne

  • Pan-fried sea bass back, 32€

    ratte apples and small vegetables, spicy juice

  • Scallops 34€

    Hokkaido pumpkin, clear cocoa syrup, emulsion of reduced and creamy cider

  • Sautéed Turbot 37€

    white asparagus tips and asparagus cream with chives black rice risotto

  • Veal Kidneys Holland 20€

    fried in Port wine, pea puree, Spaetzles

  • Rack of Lamb New Zealand roasted in green, 31€

    pan-fried ravioli stuffed with Shiitakes and hazelnuts, garlic juice

  • Beef Entrecote Germany 32€

    Sarawak Pepper Sauce, Vegetable Casserole and French Fries

  • Beef Fillet Germany 33€

    red wine sauce, vegetable casserole and French fries

  • Beef Fillet Germany 39€

    morel sauce, vegetables in a casserole and French fries

  • Assorted cooked seasonal vegetables, 23€

    French Fries or Doormat Apples

  • Sautéed monkfish tail 38€

    fricassee of morels in yellow wine, green asparagus and potato gnocchi

  • Duroc Iberian Pork Flank Steak 22€

    polenta with dried tomato and herbs, raspberry vinegar sauce

The desserts

  • Cheese Trolley 12€
  • Floating island, 6 €

    pink pralines and liquid caramel

  • Pie of the Day 4.50€
  • Pavlova in pineapple juice 11 €

    creamy passion and passion fruit sorbet

  • Plate of sorbets or ice cream 11€

    with the fruits of time 9€.

  • Chocolate sphere 11€

    filled with a light vanilla cream and Grand Cru hot chocolate

  • Granny Smith apple dome in textures 11€

    caramel with salted butter 11€.

  • Genoa bread entremet, 11 €

    creamy black sesame, Madagascar vanilla mousse, Salted butter liquid caramel and Ribot milk ice cream

  • Spirit of a Black Forest 11€

    vanilla and mascarpone ice cream 11

  • Our inverted Mont Blanc 11€

    blackcurrant sorbet full fruit

  • Gourmet coffee 10€

The menus

Menu of the moment on site

Roasted redfish back with a hint of Alsace


Cassolette of a perfect egg, mushroom emulsion


Heart of almost veal in the sauté,

fleischnakas with foie gras and small vegetables

veal juice


Cheese board (suppl. 8.00 €)


Granny Smith Apple Dome in textures

salted butter caramel

Envie Menu

Duck foie gras cooked in a cloth,
quince macaroon


Sautéed turbot, white asparagus tips,

cream of asparagus with chives


Fillet of beef with red wine

vegetable tartlet on onion soup


Cheese board (supp. 8.00 €)


Lychee dessert with lime insert, all in geometry

We also offer this menu in a 3 course formula at 59 €.
– Duck foie gras
– Fillet of beef in dish
– Lychee dessert entremet

Children's menu

Breaded escalope, vegetable and French fries
Yellow Pollock cutlet with sparkling sauce and pasta


Mixed ice cream or floating island

Menu of the day

20.50 euros on the spot and 19.00 euros to take away

The wine list

After obtaining his CAP-BEP at the hotel school in Guebwiller in 1980, Jean-Bernard Hermann studied with Pierre Gaertner at the “Armes de France” in Ammerschwihr (2 Michelin stars) before joining Pierre Roger as chef de partie at “L’Hostellerie de Pont-Sainte-Marie” in Troyes (1 star), “L’Auberge de l’Ill” in Illhaeusern (3 stars), Alain Chapel in Mionnay (3 stars).

He worked as a chef at the “Clos des Délices” in Ottrot before becoming the happy owner with Véronique of the Auberge Sundgovienne in 1997.

Jean-Bernard Hermann has been awarded the coveted title of Maître Restaurateur.

Jean-Bernard Hermann