Monday: Closed
Tuesday: Closed
Wednesday: 09:30 – 17:30
Thursday: 09:30 – 17:30
Friday: 09:30 – 17:30
Saturday: 09:30 – 23:00
Sunday: 09:30 – 17:30
Think to offer
Valid in more than 57 establishments
A gourmet break that touches the summits
Located at the foot of the Tanet cliff, the Auberge du Tanet “Seestaedtle” is surrounded by an exceptional natural environment. In the immediate vicinity of the Lac Vert and not far from the Col de la Schlucht, lovers of hiking and wide open spaces (or skiing in winter!) are delighted by this quality gastronomic stop.
The hostel is very easy to reach via the Schlucht road. It is less than 30 minutes from Munster, La Bresse and Gérardmer, as well as on the axis of trails and hiking trails between the Schlucht, Wettstein and Calvaire passes. It is an ideal starting point for all walks and sports activities.
In the dining room or on the terrace of this pretty stone building with red shutters, you can enjoy a breathtaking view of the mountains. The atmosphere and decoration are in the image of the place: generous, warm and without fuss. The décor, all in wood, fully expresses the pleasures of a quality local cuisine.
Originally from Soultzeren, chef Patrick Kempf settled in Tanet for the love of skiing and the environment. From the valley, his experience and reputation followed him to the peaks. Today, it flourishes through a modern homemade kitchen that highlights the small producers in the area. His skill, creativity and application embody in an innovative way all the traditions of Alsace and the Vosges mountains.
Between fish, meat and cheese specialties, the menu reveals an advantageous diversity without doing too much to guarantee the freshness of the dishes. Note that ice creams and sorbets are also homemade!
At the end of a beautiful excursion, we do not hesitate between the “Fillet de Bar à la plancha, vegetables from the market, potato skewers”, or the traditional “Pie of the Valley of Munster”, garnished with a tasty and fluffy stuffing based on veal and pork. Finally, our curiosity pushes us towards the “Schlitte glacée”, an original frozen meringue created by the chef.
