Typical of an Alsatian restaurant with a menu that blends French and German cuisine.

To start off your meal, try the tarte a l'oignon (onion tart) which is a savoury pastry/pie that is filled with a custard-like filling that's made with cream and eggs. Or if you prefer, try the quiche lorraine, made with bacon instead of onions.

Be sure to try the local speciality of CHOUCROUTE & VIANDES, which is a selection of seasoned meats and sausages including a meaty slab of bacon, a good-size boudin blanc, a veal bratwurst and a smoked pork chop, boiled or grilled served with a heaping mound of choucroute (sauerkraut) seasoned with bacon drippings. Accompanied with a mini ramekin of Dijon mustard on the side of this ultimate platter that is sure to leave you groaning and screaming bloody murder!

And after that...if you still have space in your stomach, try the local VACHERIN GLACEE - a layered confection of meringue and sorbet or ice-cream made with forest berries and spiked with kirsch and lightly sprinkled with powdered sugar and decorated with little crowns of fresh cream! If ever there was a dessert that's made in heaven, this would be it!

But wait...there's more: the restaurant is also popular for its thin-crusted Alsatian pizza, or flammekuchen, a flatbread-style tart topped with a mix of fresh cheese, bacon, and onions.

Be sure to try the local Alsatian wines. And the riesling from this area is especially good. Another good wine to try is gerwurstraminer which tends to be dryer here than the German versions from Baden-Baden.