It is above all quality which best describes Yan's cuisine: simplicity and excellence, a love of fresh produce, expertise and rigour... as well as the ambition of a chef! Yan works hand in hand with the suppliers of Alsace and demands the best for his guests.
Trust in him and you will be amazed... make a reservation and experience Gass quality!
Yan Gass offers a style of cooking which draws on the traditions and resources of the region: the product is king! He has revived and adapted the local dishes with which the restaurant made its name: presskopf, steamed dumplings, lobe of goose liver cooked in a marinade of Gewürztraminer "vendanges tardives", leg of wild boar cooked for 7 hours, savoy cabbage with bacon, tapas with Alsatian ingredients, Birkenwald snails.
He has also added an original touch, inspired by the cuisine of Provence and Italy: creamy risotto with mushrooms, fish grilled à la plancha et vegetable juice with olive oil.
In order to offer you the very best products the à la carte selection and the set menus are varied according to the season.
To accompany these dishes the hotel provides a superb wine-list, taking account of all our great vineyards: elegant et rich Rieslings, Gewürztraminers, magnificent Crozes Hermitage...
A remarkable table... and exceptional service! Karine Gass keeps an eye on everything and promises you a memorable welcome!
Only on reservation from Tuesday to Sunday evening and Sunday midday.
Mise en bouche
Saumon Fumé, salade du moment
Terrine de gibier comme la faisait ma grand-mère
Merlu rôti sur la peau, jus de volaille réduit au vinaigre Melfor
Civet de Daguet spätzele Maison
Dampfnudel caramélisée glace crémeuse
Fromage du Buffet
French scallops, roasted, with traditional vegetables
Warm liver of roast duck, butternut squash and juice with vinegar
Pike-perch à la plancha, cabbage with bacon, juice with olive oil
Young pigeon from Georges with sugar coating and small vegetables
Dessert à la carte
Farm poultry from Alsace and Dumplings
Up to 12 years old