From the owner: Dans notre restaurant, au cœur des Vosges à côté de Gérardmer, dégustez notre cuisine du terroir…read morefait maison et dormir dans notre hôtel de charme avec ses chambres confortables style chalet pour profiter de la région du lac de Gérardmer et des hautes Vosges. Notre cuisine est 100% fait maison. Nous nous efforçons au maximum d'utiliser des produits en circuit court, bio, sans ogm, ... Toute notre viande de bœuf est Label Rouge.

We had a wonderful recent visit to Au Lion d'Or when we revisited Kaysersburg. My husband is from…read morethe area, and we used it as a gathering point when meeting with several friends. The food is hearty Alsatian staples and the portions are generous. The restaurant setting is cozy and the service was impeccable. If you're lucky enough to grab a table here when you're in Kaysersburg, don't hesitate!

This is not a haut cuisine restaurant, but it is a great example of a traditional,classic French…read morefamily restaurant (in other worlds, this is how the French really eat because the famous restaurants are too expensive for everyday eating), and one of our favorite places to eat in the world (been there 4-5 times). Our first meal was when we learned that French cooking is the best in the world. On one memorable lunch, we shared a table with a couple from UK and a couple from Denmark and had a most enjoyable chat (in English) while eating fine French food. The history of There usually comes a time when we are visiting Europe (43 trips) when we get a yearning for something other than EU food, good as it is. When this urge hits, we have found these escapes: Chinese restaurants, a hamburger at the Holiday Inn Luxembourg, Blimpy's, and the Courte Paille chain in France. So, a couple times I have escaped EU cuisine for a day at the Chinese restaurant in Melk (from the Abbey, walk thru the town square, take the first right, and its on the corner of whatever street that is- and the road along the Danube). Decent Chinese food (clue: note the number of Orientals eating here ), decent service, and for EU, relatively low prices. Au Lion d'Or opened in 1759A.D. and is still going in the same building run by the same family today.

From the owner: Spécialités lorraines au menu La Table d'Angèle accueille sa clientèle dans un cadre soigné, avec…read moredeux ambiances : esprit bistrot avec tables hautes, ou ambiance cosy dans la salle. Dans les assiettes, le chef sert exclusivement des plats préparés à base de produits frais. Il sélectionne ses fournisseurs avec la plus grande attention et cultive lui-même ses herbes aromatiques dans son jardin. Quant à la carte, elle évolue au fil des saisons.

A local guide recommended this place, so glad we came…read more Very clean with sleek, modern decor and friendly service. We had the local specialty, a tarte flambee, sort of a thin crust pizza with fresh toppings. Along with Cremant d'Alsace, the local sparkling wine. All delicious and satisfying. Highly recommended!

Being owned by Michellin two star chef of Relais Chambard, all should would expect better food and…read moreservice. First the good stuff. One of the best pieces of beef I've ever had that I did not prepare myself. Amazing really. The chef took me through the various options on display, all aged 30-60 days, sourced from select regions and producers. It was cooked to effin perfection and amazingly flavorful. It was not a thick cut, about an inch thick, but I knew how much I could enjoy. He weighed it at 330 grams, so 3/4 pound, boneless sirloin. Photo below. It was seasoned well, perhaps a tad too well, but I love salt so that works for me, and was rubbed with garlic and rosemary. I will say it again, delicious. However.... the wines offered, while varied and with many options, were not of the caliber of this meat. I tasted a number of options, with one of the servers, but really nothing fit the structure this meal required. Perhaps the saddest part however, were the sides of roasted potatoes and green beans... over cooked, mushy and completely flavorless. My wife had one of their signature tarts flambées, with "prosciutto and cornichon". So OK, they have their own idea, perhaps "house made?" Prosciutto, which was a very thick, chewy cut, of some cured meat, but nothing resembling what you might expect, and nothing so satisfying as the real DOP product. But the gravest insult was the giant, clearly imported, pickles they used instead of the artisan delicacy of tiny 1-2" crispy bites. Sure, I'm nit-picking, but again, right across the street is their Micheline two star! So, most travelers won't be disappointed, but just thought a few of you might like to know what to expect. If they had even ok sides I probably would have given four stars, but that, and the average service just left us feeling like this place is flying on the reputation more than the execution.