Tour The World’s Best Vineyards
Category: Alsace Restaurants
Owners Anne et Jean-Michel GUIDAT invite you to the Caveau de Morakopf, an ambiance that is always charming and enbodies the flavor and traditions of the Alsace region. Specialties of the house include choucroute, Presskopf, Feuilleté au Munster, Bibeleskäs, Schiffala, Wadle, Schwina Zingala, Fleischschnacka, Baeckaoffa, Fondue vigneronne, Kougelhopf glacé, Gâteau Morakopf and more, all available alongside their extensive wine list featuring local and national treasures.
Taverne Alsacienne in Ingersheim is a fine dining establishment listed on guide books as well as being listed by Wine Spectator Magazine as having a excellent wine list. The Guggenbuhl family welcomes visitors and aims to please with food and wine that will be sure to make your dining experience a memorable one. The wine list is incredible and extremely well priced, especially with respect to older vintages, which appear not to have changed over the years. The menu is large and offers local specialties (particulary Fois Gras) and portions are on the large size.
The outdoor terrace is located in a garden surrounded by vineyards at the edge of the village. Specialites include the “Foie gras maison”, “salmon soufflé with sabayon truffles”, “ravioli of snails with poppy ” and more. The wine list includes both local and other French regions and has many half bottles to choose from to allow for pairing. Make sure to ask about the tasting menu. The Michelin star is well deserved.
Visitors to the Antonys’ fromagerie can also enjoy another cheese-lover’s essential: matching cheeses with wines. The Antonys have an extensive wine cellar and a comfortable tasting room, where clients and customers can just sample their wares or-on Friday and Saturday evenings and by reservation only-indulge in the Cérémonie des Fromages: a meal that includes six different families of cheese, with several varieties of each type, accompanied by the appropriate wines. The wine shop and restaurant offer more than 800 wine selections.
Chef and owner Emile Jung was born nearby in Masevaux, a small Alsacien town at the foothills of the Vosges Mountains. Later, he worked in Lyon at the “La Mere Guy,” a Michelin two-star restaurant. In this city, well-known for its excellent cuisine, he discovered the classic “Grande Cuisine,” superb local products and a great regional tradition. He also met Paul Bocuse, and credits him with stimulating his imagination and his interest in fine cuisine. These influences and great local products have made Au Crocodile every bit as good, if not better, than the restaurants in which Chef Emile trained.