Monday: 11:45 – 14:00, 18:30 – 21:00
Tuesday: Closed
Wednesday: Closed
Thursday: 11:45 – 14:00, 18:30 – 21:00
Friday: 11:45 – 14:00, 18:30 – 21:00
Saturday: 11:45 – 14:00, 18:30 – 21:00
Sunday: 11:45 – 14:00, 18:30 – 21:00
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Valid in more than 57 establishments
Like a fish in water!
A fish establishment in Alsace recognized
In Illhaeusern, the restaurant invites you to discover its delicious fish specialities.
Coming from the 5th generation of the family fish restaurant A La Truite, established in 1908, chef Christophe Poujol, inspired by his father Jean-Louis, a former student of Paul Haeberlin, can also count on his mother Marie, at the reception with her loyal team.
A varied menu with fresh products
The hotel has a varied menu with many aquatic specialties. The choice is vast, but remains reasonable, because the house favors the use of fresh products and therefore maintains direct contact with the actors of the region, it also has the title of Master Restaurateur which guarantees the use of fresh products in the preparation of dishes.
As a starter, enjoy goose foie gras shells, smoked raw ham from Alsace, Presskopf (Alsatian head cheese), oyster, snails, salmon gravlax with gin or carp fillet. It is a whole universe that is created in the restaurant around their flagship products that they master to perfection.
À emporter
Terrasse
Parking privé
Excellent fish in Alsace, but that’s not all
In addition to the chef’s suggestions that change regularly to enjoy seasonal products, the restaurant offers 7 fish specialties:
- Fried carp fillets with semolina
- The fish sailor “Marie-Louise” and her baking noodles (prior order required)
- The pikeperch fillet, sailor style
- Trout from the pond caught minute to blue
- The variegated fish on sauerkraut
- Trout from the pond caught minute milling
- Trout from the pond caught minute with almonds
The restaurant highlights its region and the former fishing village of Illhaeusern through its perfectly prepared specialities, but it also offers meat and game depending on the season:
- Sauerkraut garnished à l’Alsacienne and its ham (for 2 people) (prior order required)
- Veal cutlet with cream
- Beef tenderloin with Pinot Noir
- The gourmet queen bite (veal, chicken, sweetbreads)
- Veal kidneys flambéed with cognac
- Game according to the season and the hunting of the moment
The meats are judiciously selected and the dishes on the menu end with well-groomed children’s menus.
From the following in the ideas
Next to the à la carte dishes, the restaurant offers a new menu every day with starter, main course and dessert for only 16.50 euros. Themed menus have also been devised with the special menu “À la truite” and its smoked ham from Alsace as a starter, its trout au bleu as well as its seasonal pie for dessert.
A vegetarian menu has been designed with various raw vegetables, a risotto with seasonal vegetables as well as a fruit delight of the moment and for the most passionate traditions the restaurant has imagined a special menu “The tradition” with foie gras, pikeperch fillet and kougelhopf glazed with kirsch.
Then for dessert, the restaurant also offers a wide choice with many cheeses including a succulent Munster with cumin. Crème brûlée, Irish coffee and ice cream of all kinds are also available to finish a quality meal in style.
More than a century of history
It is first Michel Muller and Louise Lachmann who are the great-great-grandparents of the current owner who bought the establishment formerly named the “Zur Forelle” together they had 6 children, including Joséphine, who took over in 1967 with her niece Marie Louise. Marie-Louise’s daughter grew up in the kitchen and therefore studied at the hotel school to join the family business with her husband, a former student of Paul Haeberlin. Their son Christophe then joined the company in 2003 following his father’s health problems.
In 2008, big changes took place for the centenary of the restaurant. The dining room is rejuvenated and Chef Christophe now knows his family specialties perfectly and takes the opportunity to design new recipes.
