Menu

In a charming restaurant near the Vosges…

Along the Alsatian Wine Road, the restaurant Koenig à l’Arbre Vert will make you discover his traditional and innovative kitchen.

In a warm and family driven atmosphere, the Koenig family and their team will suggest you a seasonal kitchen cooked by chef Matthieu Koenig, with local and great french wines.

It will be a pleasure to welcome you and we will make sure that you are having a wonderful time discovering our traditional meals.

Plat - restaurant Koenig
Chef Koenig
Photo plat - restaurant Koenig - A l'arbre vert
La salle - Restaurant Koenig - A l'arbre vert

La carte

Starters

25€

Trout from Heimbach Springs – Alsace revisited 
Salt-baked pink trout, poppy seed blinis, Melfor vinegar sauerkraut and horseradish cream, trout caviar

22€

Veal head and trotters 
Hot-cold combo of veal head and trotters, crunchy sucrine lettuce and mustard-shallot sauce

22€

Fresh goat’s cheese with vegetables (vegetarian dish) 
Chilled ratatouille with raspberry vinegar, tapenade and fresh goat’s cheese with basil-infused oil

30€

Beef 
Hand-prepared tartare of beef fillet, served with olives, artichoke and Cecina de Leon cured meat

20€

Mackerel 
Country bread topped with a rich medley of raw and cooked mackerel, served with tomato and coriander

26€

Terrine of duck foie gras
Prepared with seasonal ingredients depending on the chef’s preferences

Soups

14€

Soup of the day made with seasonal ingredients

14€

Curry & king prawn 
Delicately spiced cream of curry soup with cubes of king prawn

Fish dishes

27€

Cod
Cod fillet baked with a herb crust, creamed lettuce, mashed potatoes, parmesan crumble

34€

Scallops
Pan-fried scallops in salted butter, black pudding and apple kohlrabi raviole

40€

Lobster
Lobster served in its own Vin Jaune stock, julienne mushrooms, seasonal vegetable balls and young spinach shoots

35€

Monk-fish– Today’s Alsace cuisine
Roast monk-fish fillet with bacon, crunchy sauerkraut, sweet horse-radish and butter sauce

Meat dishes

27€

Alsatian free-range chicken– Today’s Alsace cuisine
Alsatian free-range chicken supreme stuffed with foie gras and served like a Baeckeoffe

25€

Pork
Slow-cooked fillet mignon of pork, parsley trotter ravioli, salted turnip and mustard sauce

35€

Duwehof squab, Théo Kieffer
Squab pie, calf sweetmeat and foie gras, seasonal vegetables, truffle sauce

32€

Beef
Sirloin steak ‘à la plancha’, leeks, ratte potatoes with marrow in a strong Pinot Noir sauce

35€

Lamb
Lamb spare ribs cooked in olive-tomato preserve, polenta, aubergine caviar, garlic sauce

28€

Veal
Thick slice of veal served medium-rare, truffle ‘Roman’ gnocchi, cauliflower in all of its forms

Vegetarian dishes

22€

Mushrooms and eggs
Scrambled egg with chives, seasonal mushrooms, mesclun salad with Melfor vinegar

22€

Vegetable pasta
Multi-colour pasta, selection of vegetables, Alsatian saffron cream

Cheese

13€

Cheese platter
The cheese platter is made up of the produce of Jacky Quesnot of the Saint Nicolas Dairy in Buhl

11€

Bertschwiller and pilgrim platter
Organic cheese produced by the Krust farm in Berrwiller

The cream used in our kitchens is “Red Label” Alsatian single cream

Desserts

11€

Villa Gracinda Plantation Chocolate
Soft chocolate cake, raspberry and pistachio ice cream

11€

Amaréna Cherry
Amaréna iced parfait, coffee liqueur tiramisu served with a ristretto coffee

11€

Apricot
Dark chocolate and pistachio foam tube, roast apricot with rosemary

11€

Lemon-Mango
Sesame seed snaps, lemon cream and mango tartar, passion-fruit sorbet

11€

Red fruit
Like a red fruit Pavlova

7€

Ice-cream or sorbet
Selection. With alcool = +3€

Illustration decoration
Photo Plat - Restaurant Koenig - A l'arbre vert

The menus

Illustration decoration

Illustration decoration
Illustration decoration

A l´Arbre Vert

96, rue Principale
68500 Berrwiller France

Tel. +33 (0)389767319
Fax. +33 (0)389767368

E-mail. larbre.vert@orange.fr

Reservations by phone only.

Fermeture:
Thursday night, sunday night and monday (except for banquets)