Tel : 03 89 40 97 18 – Mail : mail@auberge-sundgovienne.fr – Restaurant fermé du dimanche soir au mardi midi. Hôtel ouvert 7j/7.

Menu

Restaurant

Restaurant closed Sunday evening, Monday all day and Tuesday noon.
Service hours: 12 p.m. - 1:45 p.m. and 7 p.m. - 9 p.m.

Flavors & gastronomy

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.

The menu

Starters

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 €

Fish

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€

Meat

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

Desserts

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 €

The menus

The wine list

Jean-Bernard Hermann

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.