Restaurant closed on Sunday evening, Monday all day and Tuesday lunch.
Service hours: 12:00-13:45 and 19:00-20:45

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

The desserts

The menus

Menu of the moment on site

Roasted redfish fillet,
Sepia pasta,
Shellfish sauce with Pinot Gris


Homemade venison terrine, small salad, vegetable pickles


Roasted Duckling fillet,
Peach of the Vines poached in Rinquinquin,
Celery Mousseline


Cheese board (suppl. 8.00 €)


Grany Smith Apple Dome in textures

salted butter caramel

Envie Menu

Duck foie gras cooked in a cloth,
fig glazed with port


Back of Turbot sautéed with Autumn vegetables,

Tonka bean emulsion


Fillet of beef,
Strong red wine sauce
Seasonal vegetables, French fries


Cheese board (supp. 8.00 €)


Spirit of a Black Forest,

vanilla and mascarpone ice cream

We also offer this menu in a 3 course formula at 56 €.
– Duck foie gras as a starter
– Fillet of beef in red wine sauce
– Spirit of a Black Forest

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

19.00 euros on the spot and 17.50 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