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.




La carte
Starters
Trout from Heimbach Springs – Alsace revisited
Salt-baked pink trout, poppy seed blinis, Melfor vinegar sauerkraut and horseradish cream, trout caviar
Veal head and trotters
Hot-cold combo of veal head and trotters, crunchy sucrine lettuce and mustard-shallot sauce
Fresh goat’s cheese with vegetables (vegetarian dish)
Chilled ratatouille with raspberry vinegar, tapenade and fresh goat’s cheese with basil-infused oil
Beef
Hand-prepared tartare of beef fillet, served with olives, artichoke and Cecina de Leon cured meat
Mackerel
Country bread topped with a rich medley of raw and cooked mackerel, served with tomato and coriander
Terrine of duck foie gras
Prepared with seasonal ingredients depending on the chef’s preferences
Soups
Soup of the day made with seasonal ingredients
Curry & king prawn
Delicately spiced cream of curry soup with cubes of king prawn
Fish dishes
Cod
Cod fillet baked with a herb crust, creamed lettuce, mashed potatoes, parmesan crumble
Scallops
Pan-fried scallops in salted butter, black pudding and apple kohlrabi raviole
Lobster
Lobster served in its own Vin Jaune stock, julienne mushrooms, seasonal vegetable balls and young spinach shoots
Monk-fish– Today’s Alsace cuisine
Roast monk-fish fillet with bacon, crunchy sauerkraut, sweet horse-radish and butter sauce
Meat dishes
Alsatian free-range chicken– Today’s Alsace cuisine
Alsatian free-range chicken supreme stuffed with foie gras and served like a Baeckeoffe
Pork
Slow-cooked fillet mignon of pork, parsley trotter ravioli, salted turnip and mustard sauce
Duwehof squab, Théo Kieffer
Squab pie, calf sweetmeat and foie gras, seasonal vegetables, truffle sauce
Beef
Sirloin steak ‘à la plancha’, leeks, ratte potatoes with marrow in a strong Pinot Noir sauce
Lamb
Lamb spare ribs cooked in olive-tomato preserve, polenta, aubergine caviar, garlic sauce
Veal
Thick slice of veal served medium-rare, truffle ‘Roman’ gnocchi, cauliflower in all of its forms
Vegetarian dishes
Mushrooms and eggs
Scrambled egg with chives, seasonal mushrooms, mesclun salad with Melfor vinegar
Vegetable pasta
Multi-colour pasta, selection of vegetables, Alsatian saffron cream
Cheese
Cheese platter
The cheese platter is made up of the produce of Jacky Quesnot of the Saint Nicolas Dairy in Buhl
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
Villa Gracinda Plantation Chocolate
Soft chocolate cake, raspberry and pistachio ice cream
Amaréna Cherry
Amaréna iced parfait, coffee liqueur tiramisu served with a ristretto coffee
Apricot
Dark chocolate and pistachio foam tube, roast apricot with rosemary
Lemon-Mango
Sesame seed snaps, lemon cream and mango tartar, passion-fruit sorbet
Red fruit
Like a red fruit Pavlova
Ice-cream or sorbet
Selection. With alcool = +3€





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)