Monday: Closed
Tuesday: 19:00 – 21:00
Wednesday: 12:00 – 13:45, 19:00 – 21:00
Thursday: 12:00 – 13:45, 19:00 – 21:00
Friday: 12:00 – 13:45, 19:00 – 21:00
Saturday: 12:00 – 13:45, 19:00 – 21:00
Sunday: 12:00 – 13:45
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Gastronomic confidences in Sundgovienne
The Sundgovian inn offers creative cuisine inspired by Chef Jean-Bernard Hermann in a cozy and wooded setting.
It is through time and consistency that a restaurant wins the hearts of its customers. At La Sundgovienne, word of mouth operates and we breathe the merits of the Maître Restaurateur who has perfected his welcome year after year, for 25 years.
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, entirely glazed and bathed in light in the heart of nature.
Véronique and Jean-Bernard Hermann and their entire team welcome you with pleasure to this little corner of paradise in Caspach in the south of Alsace, between Belfort, Mulhouse and Saint-Louis.
À emporter
Terrasse
Climatisation
Parking privé
In the kitchens of Jean-Bernard Hermann
The objective of Chef Jean-Bernard Hermann: to sublimate rural products and promote short circuits, by working with noble, local and seasonal raw materials.
After having worked alongside the greatest chefs, Gaertner, Haeberlin and even Chapel. The Chef offers you a gastronomic journey full of flavors and colors that combines tradition and creation.
Homemade duck foie gras, sautéed scallops, grilled sea bream or turbot fillet with seasonal vegetables, Angus beef fillet…
In winter, we hesitate between fine pairings around fish and game products: venison back and onion jam, or roast saddle of hare, caramelized quince and Reims vinegar. Great local cuisine!
Indulge
In winter
In winter, we hesitate between duck foie gras cooked in a cloth, rhubarb and buckwheat tuiles, or roast saddle of hare, caramelized quince and Reims vinegar.
In spring
Let yourself be tempted by a fresh crabmeat, avocado and crunchy salad, grapefruit vinaigrette, or by the cassolette of a perfect egg, mousseline of peas, cream of green asparagus and grated fresh truffles.
Indulge
In winter
In winter, we hesitate between duck foie gras cooked in a cloth, rhubarb and buckwheat tuiles, or roast saddle of hare, caramelized quince and Reims vinegar.
In spring
Let yourself be tempted by a fresh crabmeat, avocado and crunchy salad, grapefruit vinaigrette, or by the cassolette of a perfect egg, mousseline of peas, cream of green asparagus and grated fresh truffles.
