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 d'abricot
19 €½ Foie gras de canard cuit au torchon, chutney d'abricot
14 €Filet de boeuf Angus rôti, quelques légumes, pommes Anna, Sauce au vin rouge
24 €Filet de boeuf Angus rôti, quelques légumes, pommes Anna, Sauce aux morilles
29 €Carré d'agneau rôti au vert, légumes de saison, pommes paillasson
25 €Ile flottante, Pralines roses et caramel liquide
4.50 €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.
