A charming flowered inn at the foot of the Vosges
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
-
Pink trout from Alsace 28 €
Pink trout from Alsace served as a ceviche, cauliflower tabbouleh, horseradish cream.
-
Duck foie gras 35 €
Duo of duck foie gras, one confit with Pinot Noir and the other cooked in a cloth with Gewurztraminer VT
-
Green asparagus, organic egg, parmesan (vegetarian dish) 24 €
Textured green asparagus, fried organic egg, old parmesan crumble
-
Beef and smoked eel 30 €
Tartar of sirloin steak and smoked eel, sesame oil and lemongrass
The fish
-
Pink trout from the Heimbach springs and snails 32 €
Soft-cooked pink trout, snail fleischschnacka with civet, sauerkraut and ratte mousseline
-
Langoustines and squid 40 €
Breaded langoustines with wild garlic, soba noodles, squid filaments, yuzu-safran butter
-
Pollock 32 €
Roasted pollack, samphire, green asparagus and Japanese pearls
-
Sea bream and wild shrimp 36 €
Pan-fried fillet of sea bream on a stuffing of wild shrimps and chorizo, cream of shellfish with Espelette pepper
Meat
-
Nesting squab Theo Kieffer 40 €
Pot-au-feu of pigeon and foie gras, spring vegetables, crispy Colonnata-truffe toast
-
Black Angus Beef 38 €
Black Angus sirloin steak with shallots and mustard seed, Anna apples, spinach thumbs and mushroom stuffed with marrow
-
Veal 40 €
Medallion of veal cooked in a sauté pan, cream of morel mushrooms, green asparagus pan-fried with rosemary
-
Lamb 38 €
Roasted saddle of lamb, like a club sandwich with eggplant caviar, pimentos and arugula, garlic-olive juice
The vegetables
-
Vegetables 24 €
Vegetable tartlet with eggplant caviar, zucchini, pimentos and olive, saffron beurre blanc
Cheeses
-
The cheese plate 13 €
The cheeses of the plateau are matured by the Quesnot family, Saint Nicolas cheese dairy in Buhl
-
The plate of Bertschwiller and pilgrim 11 €
Organic cheese produced and matured in the village at the Krust farm in Berrwiller
The desserts
Our menus
Market Menu
or
Herring fillet, radish and red onion mishmash, bibalakas from Krust farm
***
Roasted piglet back, polenta with wild garlic, leek white confit with bacon
or
The fish of the day according to the inspiration of the moment
***
Dessert of the day
or
The plate of Bertschwiller
or
Assortment of ice cream or sorbets
Discovery Menu
or
Small green asparagus salad, smoked ham from Alsace and foie gras confit with Pinot Noir
***
Sorbet of the moment
***
Marmite of sea bream and pollack served in a cream of shellfish with Espelette pepper
or
Rump steak of lamb as a saltimbocca with rosemary, eggplant caviar and panisse
***
The cheese plate matured by Fromagerie Quesnot in Buhl
or
Vanilla panna cotta, strawberry tartar, yogurt ice cream
Gastronomic Menu
or
Small green asparagus salad, smoked ham from Alsace and foie gras confit with Pinot Noir
***
Marmite of sea bream and pollack served in a cream of shellfish with Espelette pepper
***
Rump steak of lamb as a saltimbocca with rosemary, eggplant caviar and panisse
***
The cheese plate matured by Fromagerie Quesnot in Buhl
***
Vanilla panna cotta, strawberry tartar, yogurt ice cream
The Junior Menu
Fillet of pollack, rice, vegetables and saffron beurre blanc
or
Chicken supreme, potato mousseline and small vegetables
Ice cream or sorbet
Sunday menus
The Tradition Menu
***
Thin slices of veal served as vitello tonato
or Herring fillet, radish and red onion mishmash, bibalakas from Krust farm
or Duck foie gras cooked in the torchon, berawecka fruit chutney (5 € supplement)
***
Pig’s cheek stew as Odile used to do, red cabbage compote, spaetzle with chestnut flour
or Bass fillet, white asparagus, potato gnocchi, saffron beurre blanc
or Vegetable tartlet with eggplant caviar, zucchini, pimentos and olive, saffron beurre blanc
***
Dessert of the day
or The plate of Bertschwiller
or Assorted ice cream or sorbets
The Pleasure Menu
or
Pink trout from Alsace served as a ceviche, cauliflower tabbouleh, horseradish cream
***
Watered down sorbet of the moment
***
Scallops just snacked, leek confit with bacon,
potato mousseline with wild garlic and beet butter
or
Slow-cooked veal entrecote, mushroom croque-monsieur,
mushrooms stuffed with marrow, pea mousseline, foie gras emulsioned juice
***
The cheese plate matured by Fromagerie Quesnot in Buhl
or
Vanilla panna cotta, strawberry tartar, yogurt ice cream
Our wine list
Behind the scenes of the restaurant
Contact & practical information
Our room can also accommodate your family parties or business banquets.
Banquet menus are not available on the website. Capacity: maximum 75 people
Air-conditioned rooms and private parking.
At the 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.
From Wednesday noon to Sunday noon.
Possible opening the other days for the banquets.
