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€
Pineapple and Ginger Chutney
-
Steam from a Sea Bass Back 35€
Carrot Mousseline, emulsion of creamy langoustine carcass juice, crispy chips
-
Green roasted rack of lamb 27€
Seasonal vegetables, Anna potatoes
-
Fillet of beef 28€
Some vegetables, Anna apples, red wine sauce
-
Fillet of beef 36€
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 23€
Pineapple and Ginger Chutney
-
1/2 French duck foie gras cooked in a cloth 17€
Pineapple and Ginger Chutney
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 18€
mousseline and pea emulsion, candied tomato petals
-
Crumbled Crab and Avocado Salad 23€
roasted large prawns, some curry leaves and oil
-
White Asparagus from Landes 26€
With two hams, mayonnaise and vinaigrette
-
Indian Ocean Bluefin Tuna Teriyaki with Black and Gold Sesame 19€
stir-fried vegetables, soy, mirin
-
Marinated Salmon Salad 20€
with herbs and black pepper in citrus freshness, basil/cucumber sorbet
Our fish
-
Steam from a Sea Bass Back 39€
Carrot Mousseline, emulsion of creamy langoustine carcass juice, crispy chips
-
Section of Monkfish with a Salt Pan 32€
Green risotto, veal jus thickened with snail butter
-
Pikeperch Back in a Sautoir 30€
Wilted spinach, pan-fried gnocchi and green asparagus, full-bodied jus
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
-
Pan-fried pollack back, 26€
Green asparagus, emulsion of a creamy lobster broth with yellow wine, black rice flavored with candied lemon
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
-
Roasted Guinea Fowl Supreme from France 30€
Zita N°18 creamy, full-bodied juice, truffle aroma
-
Pan-fried Holland veal kidneys with port 22€
pea puree, spaetzle
Vegetarian dishes
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
-
Steam from a Sea Bass Back 39€
Carrot Mousseline, emulsion of creamy langoustine carcass juice, crispy chips
-
Section of Monkfish with a Salt Pan 32€
Green risotto, veal jus thickened with snail butter
-
Pikeperch Back in a Sautoir 30€
Wilted spinach, pan-fried gnocchi and green asparagus, full-bodied jus
-
Pan-fried pollack back, 26€
Green asparagus, emulsion of a creamy lobster broth with yellow wine, black rice flavored with candied lemon
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 18€
mousseline and pea emulsion, candied tomato petals
-
Crumbled Crab and Avocado Salad 23€
roasted large prawns, some curry leaves and oil
-
Indian Ocean Bluefin Tuna Teriyaki with Black and Gold Sesame 19€
stir-fried vegetables, soy, mirin
-
Marinated Salmon Salad 20€
with herbs and black pepper in citrus freshness, basil/cucumber sorbet
The desserts
-
Cheese Trolley 14€
-
Floating island 6 €
pink pralines and liquid caramel
-
Pie of the Day 6.50€
-
Plate of sorbets or ice cream 11€
with the fruits of time
-
Chocolate sphere 12€
filled with a light vanilla cream and Grand Cru hot chocolate
-
Strawberry and Rhubarb Tartlet 12€
creamy raspberry inspiration and its frosted strawberry note
-
Snickers, 12€
Caramel, peanut, caramel ice cream
-
Strawberry and basil dessert on Breton shortbread 12€
Ivory Chocolate Diplomat, Strawberry Sorbet
-
Frozen nougat, 12€
pistachio and honey sauce, caramelized pistachios
-
Gourmet coffee 10€
The menus
Market Menu
Redfish and White Asparagus Casserole,
Tangy emulsion and chives
or
Perfect egg at 64°, mousseline and pea emulsion,
Candied Tomato Petals
*******
Sautéed veal rump, green asparagus, Niçois vegetables,
Full-bodied veal jus
********
Cheese board (suppl. 8.00 €)
*******
Strawberry and basil dessert on Breton shortbread,
Ivory chocolate diplomat, strawberry sorbet
Envie Menu
French duck foie gras cooked in a cloth,
Pineapple and Ginger Chutney
*******
Steamed Sea Bass, Carrot Mousseline, emulsion of a juice of
creamy langoustine shells, crispy chips
*******
Beef fillet from a meat breed in FRANCE, with red wine sauce,
Seasonal vegetables, French fries
*******
Cheese board (supp. 8.00 €)
*******
Frozen nougat, pistachio and honey sauce, caramelized pistachios
We also offer this menu as a 3-course set menu for €63:
French duck foie gras cooked in a cloth,
Pineapple and Ginger Chutney
*******
Beef fillet from a meat breed in FRANCE, with red wine sauce,
Seasonal vegetables, French fries
*******
Frozen nougat, pistachio and honey sauce, caramelized pistachios
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 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.
