In the Villé valley, in the upper reaches of the village of Steige, this old farmhouse inn is the canvas on which chef Yannick Guth expresses his culinary creativity. With a focus on local ingredients (like herbs and flowers he picks himself), the chef also works with fish from the lake (pike, zander, common whitefish), which he also fishes. Examples: kromesky of pheasant, lovage, parsley and mushrooms or duck breast, green peas, raspberries and savory. His ingenuity can sometimes surprise, but the striking, colourful result is always succulent. The splendid terrace overlooking a stunning mountain landscape completes this appetising portrait.