The Auberge Sundgovienne, or the Baerenhütte of yesteryear, has known three generations: the Kellers. Since 1997, Véronique, the little girl, and her husband Jean-Bernard Hermann welcome you in a contemporary setting, fully glazed and bathed in light in the heart of nature.
The restaurant in Carspach, easily accessible on the Basel - Belfort axis, is an unmissable gastronomic event 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 region: fresh game, fish, mushrooms, vegetables, fruit ... To give you an idea: homemade duck foie gras, Sautéed scallops, sea bream fillet or plancha turbot with seasonal vegetables, Angus beef fillet ... without forgetting the more gourmet desserts.
Also find our current suggestions according to arrivals and seasonal products.
The restaurant is closed from Sunday evening to Tuesday noon.
Foie gras de canard cuit au torchon, Chutney de Poires, brioche chaude
19 €½ Foie gras de canard cuit au torchon, Chutney de Poires, brioche chaude
14 €Sarawak black pepper marinated salmon in herb salad, crunchy vegetables
12 €Poached egg, Eggplant caviar and Sparkling mushroom broth
13 €Gambas rôties sur un pressé de crabe et d’avocat, huile au curry
22 €
Dos de Cabillaud Dos de Cabillaud rôti avec le clin d’œil Alsacien
19 €Sea bream fillet on plancha, fresh artichoke, spinach of spinach shoots Taggiasche olives and black rice in risotto
22€Filet de Turbot in green, shellfish and champagne emulsion
34€
Dos de Cerf rôti, garniture de début d’Automne, sauce poivrade
32 €Rognon de veau au sautoir, sauce Porto liée à la purée d’échalotes confites, spaëtzlés
19 €Angus Beef Entrecote Sauce with Black Pepper Chips
28 €Angus Beef Tenderloin "Ireland", full-bodied red wine sauce
29€Angus Beef Fillet "Ireland", Morel Sauce
34€Our Beef meats are accompanied by a set of casserole vegetables and parsley potatoes
Cheese platter
10 €Le Peanuts : Tartelette cacao, cacahuète, caramel mou, namelaka Illenka, glace Vanille
10 €Sphère chocolat fourrée d’une crème légère à la vanille et chocolat chaud
11 €Eggs in the snow, custard
4.40€Soufflé glacé au Marc de Gewurztraminer, cœur coulant à la quetsch
10 €Chou fourré d’un crémeux pistache et insert framboise, sorbet framboise
10 €Pie of the day
3.80 €Café gourmand
8.50 €After obtaining his CAP-BEP at the Guebwiller hotel school in 1980, Jean-Bernard Hermann studied with Pierre Gaertner at the "Armes de France" in Ammerschwihr (2 Michelin stars) before joining as chef de partie Pierre Roger 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 proud owner with Véronique of the Auberge Sundgovienne in 1997.
Jean-Bernard Hermann was rewarded with the coveted title of Maître Restaurateur.
