S'Zawermer Stuebel sur Saverne

Highly recommended. The food was excellent. The staff was very friendly. The decor was exceptional. We were very satisfied.

We are a group of five and were delighted with the regional cuisine and friendly service. We'll be back in two days. We especially loved the charming atmosphere – keep up the good work!

A very good time. Passing through the area after a concert. Excellent food, a great discovery, we will definitely be back.

We had a wonderful evening, the food was delicious, the portions were generous, and we were able to try everyone's dishes. The owner is fantastic, we had a great laugh. You absolutely must try the Alsatian wines, they're superb, and don't forget the digestif with a Gewürztraminer marc.

We ate well and received a warm, friendly welcome.

A truly authentic Alsatian restaurant. High-quality, traditional dishes. We thoroughly enjoyed our meal. Excellent communication and friendly interaction with the owner. A wonderful evening. Go without hesitation.

A very good experience. The meal was delicious and full of flavor. The service was attentive. We had lunch as a couple. The setting was pleasant and charming. The air conditioning was a little too strong for my liking. We will gladly return.

Good local cuisine and friendly service

The food is excellent. Unfortunately, you'll need French language skills to get by here.

The food was truly exquisite and of outstanding quality, perfectly reflecting the typical, traditional cuisine of Alsace. The wine selection was also wonderfully coordinated, and the dessert deserves special mention as it was simply superb. The entire experience was crowned by an aromatic espresso and fine brandies, which perfectly rounded off the culinary experience. The ambiance and decor of the restaurant are truly special. They are very stylish, typical of the region, and simply very tasteful, which makes the entire visit even more enjoyable. On the downside, it was noticeable that the staff, including the owner, seemed extremely tense and stressed while serving. Getting a table without a reservation is virtually impossible, and the staff were very curt at the tables, which made the high workload and time pressure quite apparent. Only when the situation eased somewhat did the owner attempt to engage in conversation with the individual tables.