Monday: 12:00 – 13:30, 19:00 – 20:30 Tuesday: Closed Wednesday: Closed Thursday: 12:00 – 13:30, 19:00 – 20:30 Friday: 12:00 – 13:30, 19:00 – 20:30 Saturday: 12:00 – 13:30, 19:00 – 20:30 Sunday: 12:00 – 13:30
Think to offer
Valid in more than 57 establishments
Bistronomy between nature and comfort
Les Akcias restaurant in Niederbronn-les-Bains is a hidden gem in the heart of the Northern Vosges.
This small establishment, orchestrated by Claudine and Christophe Penichon, has become a benchmark for lovers of bistronomic cuisine in Alsace.
Combining elegance, inventiveness and respect for local produce, Les Akcias offers a culinary experience that subtly blends tradition and modernity.
In this gastronomic review, we’ll explore the restaurant’s setting, the quality of the service, the creativity of the chef, and of course, the dishes for which this establishment is renowned. An enchanting setting, between nature and comfort Located on the edge of the woods, Les Akcias benefits from an exceptional natural setting, making the restaurant a true haven of peace.
In summer, the terrace offers a breathtaking view of the surrounding hills and the ruins of Wasenbourg castle, creating an atmosphere conducive to relaxation and escape.
Nature lovers will appreciate the serenity of the setting, with its shades of green reminiscent of the forest landscape.
In winter, the atmosphere becomes more intimate and warm, thanks in particular to a Kota-Grill, a Finnish chalet, where you can enjoy convivial dishes such as raclette, fondue or pierrade.
The chalet can accommodate up to 10 people, ideal for an evening with friends or family.
This space adds an unusual dimension to the culinary experience, far removed from traditional restaurants.
The cocooning atmosphere of this small wooden chalet, with its central stove, helps create a unique sensory experience, where comfort and gourmet delights come together.
Cadre exceptionnel
Terrasse
Parking privé
Chiens acceptés
The restaurant room, meanwhile, has been carefully decorated by Claudine Penichon, adding a feminine, uncluttered touch.
The decor blends Scandinavian influences with natural tones of forest green and mimosa yellow, reminiscent of the natural surroundings.
Careful details, such as butterflies hanging from light fixtures, add a delicate, poetic touch.
The muted, elegant ambience is both welcoming and relaxed.
Claudine Penichon doesn’t just manage the decor.
As maître d’hôtel and sommelier, she ensures a warm, personalized welcome for every guest.
This attention to detail and desire to create a human bond is evident in every interaction.
Service is meticulous but unostentatious, in keeping with the “bistronomic” spirit of the place: sophisticated but accessible.
The experience is made all the more enjoyable by the meticulously selected wine list.
Claudine makes it a point of honor to work with small local producers to offer her customers original wines perfectly matched to the dishes.
Her in-depth knowledge of wines from Alsace and other French regions is evident in every recommendation, enabling guests to discover harmonious and sometimes surprising food and wine pairings.
Behind the stoves, Christophe Penichon, a former chef at prestigious establishments such as Potel et Chabot, offers inventive, flavorful cuisine.
His philosophy is based on the idea that simplicity can be synonymous with sophistication, provided you work with quality products and master culinary techniques.
Christophe has travelled and accumulated varied experience in renowned establishments, which is reflected in his bold, cosmopolitan cuisine.
Behind the stoves, Christophe Penichon, a former chef in prestigious establishments such as Potel et Chabot, offers an inventive cuisine full of flavors.
His philosophy is based on the idea that simplicity can be synonymous with sophistication, provided you work with quality products and master culinary techniques.
Christophe has travelled and gained a wide range of experience in renowned establishments, which is reflected in his bold, cosmopolitan cuisine.
One of the chef’s signature dishes is his low-temperature duck breast, where the mastery of slow cooking results in incomparable tenderness.
Accompanied by seasonal vegetables and a thyme jus, this dish perfectly illustrates the balance between tradition and modernity advocated by Christophe Penichon.
The desserts are not to be outdone.
The chef’s creations are as beautiful as they are indulgent, such as a deconstructed pistachio millefeuille or a chocolate crème brûlée with strawberry and basil sorbet, offering a sweet finale to this symphony of flavors.
The chef’s creativity doesn’t stop with the classics of French cuisine.
Christophe Penichon likes to experiment with surprising flavor combinations, sometimes inspired by his travels.
Examples include black sesame-crusted salmon with saffron risotto and coffee-mango sauce, or carpaccio of prawns with citrus fruit and avocado oil.
These unexpected pairings are nevertheless perfectly balanced, adding a touch of originality to traditional bistronomic cuisine.
These combinations are also found in desserts, where daring is the order of the day.
For example, the banana delicacy with caramel ice cream is seductive in its apparent simplicity, but reveals a complexity of flavors on the palate.
