A real gem in a otherwise dead town. I went to Le Caseus solo at the bar and returned with three…read morecolleagues the next day. They specialize in comfort food from the Savoie region of the Alps, 4 hours south. Everything we had was delicious. For the table of four, an actual coal burning oven was brought table side, in which we could stick the decadent cuts of meats and cheeses. We added unpeeled potatoes and had a unforgettable raclette meal. Can't wait to go back to Alsace and stop at Le Caseus.

A local treasure. Don't expect anyone to know English at this French restaurant. But the food is…read moreamazing and huge. It is a wonderful place that is in its fourth generation of owners, from father to son. What is even more amazing is the rates are very reasonable. My family of three each got appetizers, meals, and dessert for 65 euros. Out of the meals the best was the goat cheese toast salad and the classic cheeseburger. Make sure you bring your appetite or someone to share it with.

I had an absolutely wonderful lunch here on the recommend of a friend whose relative is the chef…read more I had beef with an incredible wild mushroom sauce. The beef was do tender I used my butter knife for the entire meal. The people were very friend too. Though our French is limited it did not take away from our experience of this place. Very much a locals place, at least for lunch, but was a welcomed change from the usual tourist restaurants. Enjoy!

From the owner: Carpes Frites Cordons Bleu…read moreEscargots Foie Gras Fondues Rognons Surlawerla Choucroute Tete de Veau

Amazing Alsatian and Vosges mountain traditional cuisine, in a rustic, yet sophisticated decor. The…read morefood here is amazing! We tried the Roigabrageldis, a slow cooked potato dish, served either with smoked pork or a variety of cheeses, amazing either way. The Fleischschnaka, beef meet rolled in though, pan seared and cooked in juice is phenomenal. Le Gratin Fromage au Munster & Bargkas is possibly one of the best gratins you'll ever eat. For desserts we had a blueberry pie (tarte aux myrtilles), and a Fromage au Kirsch; a soft cheese covered with cream and cherries spirit, to die for!