Chef Romain Hertrich and sommelier Romain Lambert, after stints in top establishments in France and abroad, are at the helm of this pretty half-timbered inn. Choose between two surprise menus or some seasonal suggestions (pan-fried girolles with pak choy, pumpkin seeds and pine nuts, or seared beef chuck steak with onion and beetroot pickles...). Produce from organic or small producers, thoughtful food-wine pairings.