Restaurant
Service hours: 12 p.m. to 1:45 p.m. and 7 p.m. to 8:45 p.m.
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.
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 16€
Apricot chutney
-
1/2 French duck foie gras cooked in a cloth 12€
Apricot chutney
-
Bass back with saltire, 35€
pan-fried baby potatoes, chanterelles, small vegetables and veal jus
-
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€
Apricot chutney
-
1/2 French duck foie gras cooked in a cloth 16€
Apricot chutney
-
Field Salad 9€
Pan-fried mushrooms and walnut oil vinaigrette
-
Perfect egg at 64° 18€
Pea mousseline, creamed Pea emulsion
-
Large roasted shrimp, in Kadaïf leaf 21€
hodgepodge of vegetables and Thai broth
-
Creamy Mozzarella Burratta with multicolored tomatoes 15€
basil/cucumber sorbet
-
Gravelax-style marinated salmon with herbs 18€
creamy passion fruit, cucumber sorbet
Our fish and meat
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Pan-fried Scallops France 38€
carrot mousseline, cider emulsion
-
Bass back with saltire, 39€
pan-fried baby potatoes, chanterelles, small vegetables and veal jus
-
Veal Kidneys Holland 20€
fried in Port wine, pea puree, Spaetzles
-
Beef Entrecote Germany 32€
Sarawak Pepper Sauce, Vegetable Casserole and French Fries
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Beef Fillet Germany 33€
red wine sauce, vegetable casserole and French fries
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Beef Fillet Germany 39€
morel sauce, vegetables in a casserole and French fries
-
Assorted cooked seasonal vegetables, 23€
French fries or Spaetzles
-
Rack of Lamb New Zealand 33 €
roasted green, seasonal vegetables, candied garlic jus
-
Seared Sea Bream Fillet 38€
artichoke/eggplant mousseline flavored with candied lemon, lemongrass foam, some chanterelles and real juice
The desserts
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Cheese Trolley 14€
-
Floating island 6 €
pink pralines and liquid caramel
-
Pie of the Day 4.50€
-
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
-
Red fruits in a warm coulis 12€
Honey tile, Mascarpone sorbet
The menus
Market Menu
Roasted redfish back, eggplant caviar,
Fish soup linked to rust
or
Perfect egg at 64°, pea mousseline, creamed pea emulsion
*******
Almost veal,
Anna apple, some vegetables and strong juice
********
Cheese board (suppl. 8.00 €)
*******
Red fruits in a warm coulis,
Mascarpone Sorbet
Envie Menu
French duck foie gras cooked in a cloth,
Apricot chutney
*******
Bass back with saltire,
artichoke/eggplant mousseline flavored with candied lemon,
lemongrass foam a few chanterelles
*******
Filet of Beef Germany, red wine sauce,
Seasonal vegetables, French fries
*******
Cheese board (supp. 8.00 €)
*******
Dessert of your choice
We also offer this menu in a 3-course formula for €61:
– Duck foie gras as a starter,
– Beef fillet in dish,
– Dessert of your choice
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
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.
