Auberge Saint Laurent sur Sierentz

Wonderful restaurants, from the decor and the quality of the exclusive dishes to the service and dedication of the staff. You can particularly trust the sommeliers, who will provide excellent advice on food and wine pairings. For all these reasons, it's always a true pleasure to visit, despite the high prices, which are justified.

An amazing culinary experience! Recommended.

Having never been there before, I took a chance and booked this restaurant for a special birthday. After an hour's drive and an evening at the table, here's my verdict: Excellent! A truly beautiful place, both outside (especially at Christmas time) and inside, where everything is cozy and intimate. The "gourmet stroll" is a bit like a path you follow, eagerly anticipating the next surprising course. We were truly delighted with each dish by the flavors and combinations. The service is discreet yet attentive when needed, and the flow of courses is perfectly paced. We will definitely be returning to Sierentz with great anticipation.

To celebrate a significant birthday, we needed a place where we knew everything would be perfect. It was only natural that we booked at the inn. The attentive and competent staff served simply incredible cuisine. Thank you for being such a wonderful place.

We were looking forward to dining at this Michelin-starred restaurant, with all the trappings one would expect from such an establishment, but we were disappointed. The welcome was professional, but once seated, we were presented with menus and immediately asked if we wanted an aperitif, without even giving us five minutes to look at the aperitif menu, which unfortunately wasn't brought to us. Furthermore, we had great difficulty understanding the head waiter, who was only mumbling. As a result, we were served the pre-starters and starters without drinks, which didn't seem to bother anyone. We had to ask for the champagne, which was a real letdown. We opted for the €65 set menu and enjoyed it. Regarding the service, I don't think it's proper to ask customers to serve themselves the slice of toast; serving with tongs would be much more professional. Regarding the food, it was of good quality, but unfortunately, the poor service at the start of our meal continued throughout. We had to ask for a second bottle of champagne because the first one was taken away without us being asked if we wanted another. In short, the service needs to be improved quickly, as this is what we will remember most.

A tastefully decorated Alsatian inn. We dined à la carte, and what can I say except that it makes you want to try everything! The portions are generous. We had the trout as a starter, followed by the game dish and the "Alsatian pasta" with truffles. A real treat. For dessert, the whisky soufflé was a delightful discovery. Excellent wine list. The staff were incredibly attentive.

We discovered the Auberge du Saint-Laurent last night, a first for us. We opted for the €95 set menu, and overall we ate very well, with portions that left us quite satisfied, from the appetizer to the final desserts. A few points to note: the fish dish was perhaps a little bland, and the kneflé casserole was a bit too salty for our taste. Otherwise, the service was quick, the courses flowed smoothly, and the welcome was warm. The atmosphere was pleasant and comfortable. We recommend this restaurant.

A superb discovery! The meal was thoroughly enjoyed and refined. I was pleasantly surprised by every dish, and the wine was excellent. The room was elegantly decorated. I highly recommend it for a romantic getaway.

A great discovery, with excellent dishes, accompanied by non-alcoholic drinks with lovely flavors.

Excellent restaurant, with decor to match. We appreciated the emphasis on local produce, especially the Friesen trout. We were less keen on the main course (chuck roast, red cabbage, and misserlas), although it was very generous! Special mention goes to the dessert (a quince variation), a delightful discovery that had it all: flavor, sweetness, acidity, and crunch. Bravo to the pastry chef!