Aux Bords du Rhin sur Rhinau

A delicious dinner featuring local French dishes. Excellent service and quality. Very pleasant atmosphere with Alsatian decor. Highly recommended for enjoying traditional dishes in a very peaceful and welcoming setting.

For almost 30 years, we've been going to Bords du Rhin regularly. Mainly for the fantastic pike-perch, which is simply something special at this restaurant. The Berna family has been serving guests for six generations, and it's a sight to behold as Monsieur Berna fillets the pike-perch. Among the appetizers, the duck liver, fish soup, and—if you'll excuse the pun—the frog legs are highly recommended. The wine list also offers very good, predominantly Alsatian wines at very reasonable prices. In general, the food is very affordable, which is why the restaurant is fully booked for both lunch and dinner. Therefore, a reservation is absolutely essential. If you've had a lovely evening here, and like us, had a rather long journey, an overnight stay at the hotel is advisable. By German standards, a rather simple French breakfast is offered the following day. But that shouldn't detract from the experience; after all, you're in France and eating there. You also meet many Germans here, because the hotel restaurant is located right next to the Kappel ferry. We will gladly visit Bords du Rhin again, also because of the lovely and warm hospitality of the Berna family and their team.

A friendly, family-run village hotel near the Rhine and the gateway to Alsace. Very friendly service, clean, simple guest rooms, a modern, traditional restaurant with fantastic cuisine and a good wine selection. Wonderful preparation of freshwater fish from the Rhine, especially the pike-perch! Well worth the trip! My new go-to place on the way to France. Thank you, Maitre Yves and team!

We had lunch on a Saturday with friends who were coming to Alsace for the weekend, and it was really enjoyable. A great, friendly time with delicious suggestions.

I haven't been to the hotel since its renovation. But I've known this restaurant for decades, including the previous generations who ran it before the current one. The chef's pikeperch—the house specialty—is delicious. As long as Yves serves it. During our last visit, Yves was away, and I've never had so many bones in my fish (at least fifteen). Yves is quick and efficient. He never has bones. This isn't the case with Mrs. B. The number of bones on the edge of my plate didn't bother her. A professional gesture can be made quickly, but only when it's mastered. There are beloved places that we end up abandoning because they lose their soul. I regretted my last and final visit.