Previous
Next
Welcome to Matthieu Koenig's restaurant

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.

LOGO-Ma-tres-Cuisiniers-EXE.jpg
big-logo-etoiles-alsace2013-02-scaled.jpg
LOGO-PROSPER-JPEG.jpg
logo_chefs_alsace.png
gastronomic cooking

Our map

The entries

The fish

Meat

The vegetables

Cheeses

The desserts

Our menus

Market Menu

30€

Vichyssoise of cauliflower, organic egg, shavings of Pèlerin, crumble of smoked ham

or

Fresh goat cheese roasted with Alsace honey and pink berries, beet carpaccio, walnut-figue vinaigrette

***

Beef chuck cooked for 36 hours with a spicy shallot sauce, potato mousseline and crispy cabbage

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

40€

Our traditional salmon gravlax and bibalakas maki from Krust farm, white radish and sesame salad

or

Duck foie gras cooked in a cloth, chutney of the moment, Gewurztraminer jelly

***

Roasted veal in a mushroom crust,
squash mousseline, croque-monsieur with oyster mushrooms

***

White and dark chocolate crunch, mango and pineapple tartar, passion fruit sorbet

Gastronomic Menu

64€

Our traditional salmon gravlax and bibalakas maki from Krust farm, white radish and sesame salad 

or

Duck foie gras cooked in a cloth, chutney of the moment, Gewurztraminer jelly

***

Soft-cooked pink trout, snail fleischschnacka with civet, celery in texture

***

Roasted veal with mushroom crust, squash mousseline, oyster mushroom croque-monsieur

***

The cheese plate matured by Fromagerie Quesnot in Buhl

***

White and dark chocolate crunch, mango and pineapple tartar, passion fruit sorbet

The Junior Menu

14€

Salmon gravlax and bibalakas maki

***

Fish of the day according to the chef’s wishes

or

Chicken supreme, potato mousseline and small vegetables

***

Ice cream or sorbet

Sunday menus

The Tradition Menu

Sunday - 35

Butternut cream soup with Alsace saffron

***

Vichyssoise of cauliflower, organic egg, shavings of Pèlerin, crumble of smoked ham

or

Fresh goat cheese roasted with Alsace honey and pink berries, beet carpaccio, walnut-figue vinaigrette

or

Duck foie gras cooked in a cloth, Gewurztraminer jelly (supplement 5 €uro)

***

Piglet shank confit with Pinot Noir, Alsace smoked ham chips, new sauerkraut

or

Back of cod roasted with walnuts and hazelnuts, small squash pasta stew

or

Vegetable puff pastry with bibalakas, in the spirit of a vegetarian flamm

***

Dessert of the day

or

The plate of Bertschwiller

or

Assortment of ice cream or sorbets

The Pleasure Menu

Sunday - €45

Pan-fried duck foie gras, small salad of new sauerkraut, raw and cooked fig

or

Our traditional salmon gravlax and bibalakas maki from Krust farm, white radish and sesame salad

***

Watered down sorbet of the moment

***

Thick piece of monkfish, scallop fleischscnacka, yuzu-curcuma beurre blanc

or

Lamb fillet a la plancha, herring caviar and polenta cake, tapeneade juice

***

White and dark chocolate crunch, mango and pineapple tartar, passion fruit sorbet

Our wine list

Behind the scenes of the restaurant

Contact & practical information

Banquets & family parties

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.

Contact us

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.

Opening days

From Wednesday noon to Sunday noon.

Possible opening the other days for the banquets.