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Foie gras, Presskopf, Coq au Riesling, Baeckeoffe, Waedele... the flavours more than live up to the melody of the names.
And the new recipes more than live up to the traditional dishes that inspired them.
One day, Guy-Pierre Hotel, an inspired chef, decided to turn tradition on its head and marry cabbage with some new partners. And so the perfume of fish sauerkraut, with its sauces made to secret recipes, came to fill the air at the House with 75 stained glass windows, 4 vaulted frescoed dining rooms, and mingle with all the other aromas of the time.


Duck liver « Kammerzell » style,
Gewurztraminer jelly and Toast
16,90 €
Onion pie,
with bacon, mixed salad
9,50 €
Leek salad « Adeline »,
(recipe from Madame Baumann )
7,80 €
6 snails « à l’Alsacienne » 13,10 €
Duck terrine with pistachio, mirabelle plum marmalade with cinnamon 9,15 €
Scampis roasted with bacon,
mixed salad with walnuts
16,25 €
Split peas soup with croutons 7,10 €
Smoked salmon from « Ecosse »,
green lentil salad with herbs and horseradish cream
14,20 €

Fish Dishes

Roasted pikeperch fillet,
Matelote sauce, pasta and crispy bacon
24,20 €
Grilled Gilthead served with dinkel wheat and vegetables 23,75 €
Back of pollock ‘à la plancha’,
risotto with duck liver and poultry sauce
23,45 €
Fillet of cod,
tomato tart and vegetables
22,90 €
Salmon escalope with green cabbage
and duck breast dices
19,90 €
Scallops pan fried with vegetables and Parmesan shavings
25,75 €

Meat Dishes

Farmer poultry « Coq au Riesling » style,
sauted spaetzle with butter
19,30 €
Baeckeoffe on 3 sorts of meat,
mixed salad
20,35 €
Beef tartare « Kammerzell » style,
with French fries
19,75 €
Grilled beef fillet,
gratin dauphinois, sauce béarnaise and vegetables
26,35 €
Hind stew with cowberries and chestnuts,
19,80 €
Rabbit leg confit with rosemary,
tomatoes and capers, polenta, vegetables
20,10 €
Grilled slice of leg of lamb,
gratin dauphinois and vegetables
21,10 €
Venison medallion, sauce Grand Veneur
poached pear and celeriac mousseline
25,25 €

Baumanns Sauerkraut

Sauerkraut with 3 sorts fish

22,60 €

Created in 1970 by Guy Pierre Baumann, this emblematic dish has become the speciality of the Maison Kammerzell, and it known worldwide.

Sauerkraut with fresh salmon and dill
« Création Guy-Pierre Baumann »
18,80 €
Sauerkraut with duck confit
(duck leg confit and bacon)
22,50 €
Sauerkraut Strasbourg style
(8 varieties of meat and butcheries)
21,00 €
Sauerkraut formidable
(10 varieties of meat and butcheries)
27,30 €
Sauerkraut with knuckle of ham
(knuckle of ham and bacon)
20,35 €
Sauerkraut with monkfish and bacon
“Création Guy-Pierre Baumann “
27,30 €

Vegetarian Dishes

Dinkel wheat cooked like a Risotto
mixed salad and Parmesan shavings
14,95 €
Mushrooms stew with cream
tofu with herbs and rocket leaves
15,70 €


Munster, Brie, Roquefort 10,55 €


Discover our daily dessert

Pear poached with vanilla, on chocolate and cardamom cream 8,00 €
Pineapple roasted on streusel and coconut cake,
light mascarpone cream with lime
8,00 €
Chocolate shortbread with chocolate and hazelnut cream
orange jelly, citrus fruit sorbet
7,70 €
Crispy cake with caramel cream,
chocolate mousse and biscuit, caramel ice cream
9,15 €
Autumn fruit batter pudding, apple “Tatin” sorbet 7,70 €
Chestnut Panacotta, dark plum with honey and cinnamon, pieces of speculos 8,75 €
Vanilla - Millefeuille 8,00 €
Iced kougelhopf with kirschwasser on
ginger bread and morello cherry compote
8,50 €
Fruit tart served with a vanilla ice cream 7,30 €
Café gourmand and its assortment of 3 sweets 7,20 €
Sorbet with Brandy (3 scoop) raspberry, citrus fruit, apple “Tatin”, exotic 8,20 €
Sorbet without Brandy (3 scoop) raspberry, citrus fruit, apple “Tatin”, exotic 6,95 €
Ice cream (3 scoop) vanilla, caramel, chocolate, chestnut 6,95 €


© Photographies : Alain Kauffmann, Laure Gautherot - OTSR, Benoît Linder

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