The tradition of hospitality continues from one generation to the next at this family affair, surrounded by vineyards. The son, Lucas, who honed his craft in several prestigious restaurants, creates contemporary dishes with a nod to the Alsace terroir : barbecued beets with salmon trout from Sparsbach, or saddle of venison with celeriac, cocoa nibs and spaetzle. The welcome is warm, the service attentive and guestrooms prolong the pleasure.