Découvrez le meilleur restaurantde cuisine française en Wolfgantzen

14/04/2026: The restaurant is very clean, the food is perfect in my opinion, but for someone like me with a big appetite, I find the portions a little small. The young chef does a great job, the presentation is beautiful, you can go there without hesitation.

07/04/2026: We dined at your lovely restaurant last night. Our first impression was wonderful; the menu was beautiful, and everything was well-maintained and clean. Unfortunately, I must respond to Isabella's review. As she already mentioned, our meat was completely tough, and she was referring to the beef. We had veal once and beef three times. I myself am a chef, have worked in Michelin-starred restaurants in the World's Top 50, and we all know what low-temperature cooking means, and we all know perfectly well what medium means. As a colleague, I can also tell you that 45 degrees has nothing to do with low-temperature cooking. For beef, low-temperature cooking starts at 60 degrees. I'll also explain why we didn't say anything to the server: she came to our table what felt like 200 times, didn't speak English, and we simply felt sorry for her. She was trembling, nervous, and even mentioned that she was new. She repeated this several times and apologized constantly. We thought she was sweet and didn't want to make her even more nervous, as the poor girl seemed very overwhelmed. What's also incomprehensible is how a young woman can be left so alone at such a high level without proper training. But it wasn't possible to order a bottle of wine or any extras. We also wanted a sweet wine with the duck liver, which she didn't understand, and bread only arrived with the main course. Even if we had complained, we wouldn't have known where to begin. Normally, we eat several courses in a restaurant like this, drink two or three bottles of wine, with a digestif, coffee, etc. But we gave up after the main course and just wanted to leave. We were even asked which sauce we wanted with the meat, and even then we said the chef should decide. Unfortunately, the sauce had nothing to do with gravy. We know exactly what Pommes Dauphine are, but what we had (see Isabella's pictures) was nothing like that. As you describe, they're caramelized? Well, our Dauphine smelled like burnt oil, and inside they were completely tasteless and watery! The duck liver was okay, but not exactly a highlight for a fine dining restaurant. The ravioli was also okay. All the dishes completely lacked salt, herbs, flavor, and essence—simply everything. This isn't meant to be harsh criticism, but we all know what good food is, and the price-performance ratio was completely off for this quality. I hope you learn from this and do better in the future, because my first-year apprentices cook better. And we can't be held responsible for the fact that you had a full house at lunchtime. But it sounds as if we should apologize for your full house? During our visit, there were only two tables in the restaurant. Sincerely, Robert