24 rue du Colonel-Teyssier, Bitche, France

€€€ ・ Modern Cuisine

MICHELIN Guide's Point Of View

Originally a farm mechanic from the former East Germany, Lutz Janisch was trained by chef Jean Albrecht (at the restaurant Au Vieux Couvent in Rhinau). His appetising cuisine is contemporary and generous, and has a variety of inspirations (Italian: home-made strozzapreti to accompany fried squid stuffed with prawns and courgettes; Japanese: quail leg tempura and a roast quail fillet kebab; and French: crêpes Suzette and Grand Marnier ice cream). He often uses local ingredients (trout from Eguelshardt, vegetables from Sturzelbronn etc). There are also guestrooms.

Facilities & Services

• Interesting wine list
• Restaurant offering vegetarian menus

Reservation number

tel:+33 3 87 96 00 44

Website

https://www.le-strasbourg.fr

Opening hours