A charming flowered inn at the foot of the Vosges
Along the Alsace wine route, the restaurant Koenig à l’Arbre Vert will make you discover a cuisine between tradition and innovation.
In a warm and family atmosphere, the Koenig family and its team will offer you a seasonal cuisine concocted by Matthieu Koenig, accompanied by wines from the region and from all the great French vineyards.
We will be happy to welcome you and offer you a few moments of happiness and conviviality around a meal rich in discoveries.
Our map
The entries
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Label Rouge Scottish salmon 28 €
Our traditional red label salmon rouelle, smoked eel and bibalakas with crunchy sauerkraut
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Duck foie gras 35 €
Duo of duck foie gras, one confit with Pinot Noir and the other cooked in a cloth with Gewurztraminer VT
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Asparagus-egg-pelerin (vegetarian dish) 24 €
Warm green asparagus and hazelnut salad, fried chicken egg, shavings of pèlerin (Krust farm cheese)
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Langoustine 36 €
Carpaccio of langoustine, cauliflower mousseline with yuzu, carcass broth creamy with kafir
The fish
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Lotte 40 €
Monkfish fillet in chorizo flakes, saffron frigola risotto with shrimp, sweet bell pepper coulis
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Sea bream 35 €
Monkfish fillet in chorizo flakes, saffron frigola risotto with shrimp, sweet bell pepper coulis
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Scallops-Langoustine 42 €
Scallops and langoustine cannelloni served in a cream of langoustine with kafir, Japanese marbles and leek noodles
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Arctic char 36 €
Soft-cooked Arctic char, green asparagus, wild garlic ratte mousseline, civet butter
Meat
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Veal 38 €
Sautéed veal entrecôte, spring vegetable navarin and potato gnocchi
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Beef 42 €
Classic fillet of beef with morel mushrooms, griesspflutta with chives, spinach shoots, soubise ravioli
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Can 40€
Rossini of duckling and duck foie gras, crispy sauerkraut, full-bodied shallot and Pinot Noir sauce
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Veal sweetbreads 40 €
Sautéed veal sweetbreads, Sardinian frigola risotto with green asparagus and wild garlic, parmesan sauce
The vegetables
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Vegetables 28 €
Risotto of Sardinian frigola with mushrooms of the moment, green asparagus and wild garlic, parmesan sauce
Cheeses
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The cheese plate 13 €
The cheeses of the plateau are matured by the Quesnot family, Saint Nicolas cheese dairy in Buhl
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The plate of Bertschwiller and pilgrim 11 €
Organic cheese produced and matured in the village at the Krust farm in Berrwiller
The desserts
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Pear-Chocolate 12 €
Pear shortbread, light chocolate ganache, white chocolate ice cream
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Strawberry-Rhubarb 12 €
Rhubarb blancmange, strawberry tartar, vanilla ice cream
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Vacherin glacé 12 €
Vacherin glacé minute, choice of 2 flavors
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Cerise Amaréna 12 €
Amaréna iced parfait with Amaretto affogato
Our menus
Market Menu
Carpaccio of veal head, lentil salad with hazelnuts and caper vinaigrette
or
Sauerkraut salad, fresh munster cheese, apple and matjes, horseradish cream
***
Roasted yellow chicken supreme, frigola risotto, green vegetables and wild garlic, parmesan cream
or
Thin tart of pink trout from Alsace, bibalakas from the Krust farm, multicoloured cauliflowers
***
Dessert of the day
or
The plate of Bertschwiller
or
Assortment of ice cream or sorbets
Discovery Menu
Our traditional Scottish red label salmon rouelle, smoked eel and bibalakas with crunchy sauerkraut
or
Textured beet salad, duck foie gras and just-snacked quail breast
***
Watered down sorbet of the moment
***
Spiced fillet of sea bream, carrot purée with cumin,
bulgur and juice in the spirit of couscous
or
Veal escalope with morel mushrooms, roasted white asparagus with pancetta, pea mousseline
***
Plate of mature cheeses from Fromagerie Quesnot in Buhl
or
Rhubarb blancmange, strawberry tartar, vanilla ice cream
Gastronomic Menu
Our traditional Scottish red label salmon rouelle, smoked eel and bibalakas
with crunchy sauerkraut
or
Textured beet salad, duck foie gras and just-snacked quail breast
***
Spiced fillet of sea bream, carrot purée with cumin, bulgur and couscous-style jus
***
Veal escalope with morel mushrooms, roasted white asparagus with pancetta, pea mousseline
***
Plate of mature cheeses from Fromagerie Quesnot in Buhl
***
Rhubarb blancmange, strawberry tartar, vanilla ice cream
The Junior Menu
Small starter of the day
***
Fillet of sea bream, rice, vegetables and beurre blanc
or
Yellow chicken breast, griesspflutta and baby vegetables, cream sauce
***
Ice cream or sorbet
Sunday menus
The Tradition Menu
Cream of pumpkin soup with smoked eel
***
Veal head carpaccio, raw-cooked beet salad, caper vinaigrette
or
Parsnip espuma, diced matjes and white munster cheese
or
Torchon-cooked duck foie gras with Gewurztraminer jelly (supplement €5)
***
Risotto of Sardinian frigola with moment mushrooms, pumpkin ravioli, parmesan sauce
or
Piglet shank confit with Pinot Noir, salted turnip with bacon,
potato mousseline
or
Alsace pink trout soufflé, leek fondue and button mushrooms
***
Dessert of the day
or
The plate of Bertschwiller
or
Assortment of ice cream or sorbets
Menu Plaisir
Crab, avocado and pomelo rillette, marinated scallops, sweet bell pepper coulis
or
Artichoke salad with smoked duck breast, duck foie gras confit and perfect egg
***
Sorbet of the moment
***
Scallops, cod and wild shrimp ravioli poached in a cream of curry, coconut milk and kafir
or
Roast duckling fillet, truffled griesspflutta,
red cabbage and chestnut compote, parsnip purée, foie gras emulsified juice
***
Plate of mature cheeses from Fromagerie Quesnot in Buhl
or
Praline panna cotta, poached pear tartar with walnuts, almond milk ice cream
Our wine list
Behind the scenes of the restaurant
Contact & practical information
Banquets & family parties
We can also cater for family celebrations or business banquets.
Banquet menus are not available on the website. Capacity: maximum 75 people
Air-conditioned rooms and private parking.
Contact us
A l’Arbre Vert
96, rue Principale, 68500 Berrwiller France
Tel. +33 (0)3 89 76 73 19
E-mail. larbre.vert@orange.fr
Please make your reservations by phone only.
Opening days
From Wednesday noon to Sunday noon.
Possible opening the other days for the banquets.
