Tel : 03 89 40 97 18 – Mail : – Restaurant closed from Sunday evening to Tuesday lunchtime. Hotel open 7 days a week.


Restaurant closed on Sunday evening, Monday all day and Tuesday lunch. Tuesday evening starting November 1, 2023
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 lunchtime, and from November 1st, the restaurant will also be closed on Tuesday evenings.

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

  • Our French duck foie gras cooked in a cloth 16€

    Black fig poached and glazed with Port

  • 1/2 French duck foie gras cooked in a cloth 12€

    Black fig poached and glazed with Port

  • Pan-fried sea bass back 28€

    ratte apples and small vegetables, spicy juice

  • Green roasted rack of lamb 27€

    Seasonal vegetables, Apple Anna

  • Fillet of beef 26€

    Some vegetables, Anna apples, red wine sauce

  • Fillet of beef 34€

    Some vegetables, Anna apples, Morel sauce

  • Floating island 4,50€

    Pink pralines and liquid caramel

A la carte

The entries

  • French duck foie gras cooked in a cloth 21€

    Black fig poached and glazed with Port

  • 1/2 French duck foie gras cooked in a cloth 16€

    Black fig poached and glazed with Port

  • Field Salad 9€

    Pan-fried mushrooms and walnut oil vinaigrette

  • Perfect egg at 64° 18€

    artichoke mousseline and duck foie gras, emulsion

  • Large roasted shrimp 21€

    in Kadaïf leaf, mixed vegetables and Thai broth

  • Crumbled crab with avocado and grapefruit 16€

    some herbs in salad, almond and hazelnut vinaigrette

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

  • Veal Kidneys Holland 20€

    fried in Port wine, pea puree, Spaetzles

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

    Melting Daikon radish, glazed spring onions, bok choy cabbage, confit garlic jus

  • Belgian Beef Entrecôte 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

  • Section of monkfish cooked in a sauté pan 38€

    marinière of shellfish, celery and zucchini spaghetti

  • Boneless roast pigeon France 39€

    Celery velvet with hazelnuts, Amandine apples, carcass juice

The desserts

  • Cheese Trolley 14€
  • Floating island 6 €

    pink pralines and liquid caramel

  • Pie of the Day 4.50€
  • Coconut-raspberry pavlova 11 €

    coconut sorbet and raspberry coulis

  • Plate of sorbets or ice cream 11€

    with the fruits of time

  • Chocolate sphere 11€

    filled with a light vanilla cream and Grand Cru hot chocolate

  • Variation of damsels 11 €

    dark and white chocolate, damson sorbet and Breton shortbread

  • Raspberries 11€

    vanilla and mascarpone ice cream

  • Gourmet coffee 10€

The menus

Market Menu


Perfect eggs at 64°, artichoke mousseline and duck foie gras, emulsion


Thick sea bream on a fricassee of broad beans and peas, Nem with Shii take


Pan-fried veal heart, pan-fried chanterelle mushrooms, Pakchoï cabbage


Cheese board (suppl. 8.00 €)


Raspberries in a warm coulis, Ribot milk sorbet

Meringue Mikado

Envie Menu


French duck foie gras cooked in a cloth,

Black fig poached and glazed with Port


Cassolette of a sautéed Turbot, marinière of creamed shellfish,

Celery and zucchini spaghetti


Filet of Beef Germany, red wine sauce,

Seasonal vegetables, French fries


Cheese board (supp. 8.00 €)


Variation of Quetsches, dark and white chocolate, Quetsches sorbet and Breton shortbread

We also offer this 3-course menu at €59:

– Duck foie gras as a starter,

– Beef fillet in dish,

– Variation of quetches for dessert

Children's menu


Breaded cutlet, vegetables 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