Chef Olivier Lamard, former second-in-command to Michelin-starred Julien Binz, now has his own restaurant. He proposes modern cuisine that draws on the terroir of Alsace: soft cheese mousse, potato salad and home-smoked trout, pork from Goettelmann’s farm, and for dessert, pear with sesame. Nicely prepared dishes made from fine ingredients, some of which come from the chef's grandfather's garden. A charming place.