A kitchen
creative and daring

The Card of the moment

The restaurant is currently closed, reopening April 1, 2023

Awakening of the Senses


Venison terrine with mixed salad


Smoked trout filet on a bed of sauerkraut


Veal quasi with mushrooms, seasonal garnishes


Saithe fillet, risotto and cauliflower mousseline


Beef filet with Pinot Noir sauce and shallots, seasonal garnishes (+5€)



Chocolate mousse and custard


Blueberry soufflé cream


Selection of cheeses of the moment



Full menu 35€.

Starter + Main course 30€ – Main course + Dessert 28€.

“Little Prince” menu € 12
(less than 10 years old)

Chicken cutlet
Homemade ground steak
Pasta and / or vegetables


2 scoops ice cream
The accompaniment of our dishes is subject to change depending on the arrival and the best products of the moment.
We thank our customers for informing us of any type of intolerance or allergy and we have a list of the main allergens in our dishes.
Discover the wine list
Discover our digestives
For your events


Do you have a special event to celebrate, a birthday, baptism, wedding? Our large room is made for you! We have a capacity for a maximum of sixty people, which allows us to keep a “dance” space for your guests.

The large room offers you a panoramic view of the garden and will therefore be entirely privatized for your event (privatization depending on the number of people, contact us for more details). You can have your own table and room decoration, our entire team can help you with the preparation. For a musical atmosphere, we accept the presence of a DJ in the evening until 2 am (supplement of 200€).

For smaller groups of 10 to 20 people, we also have 2 other restaurant rooms that can be dedicated to you, for more comfort and privacy.

During the day and depending on the weather conditions, you can have a good time in our garden to have your aperitif in the form of a buffet of sweets.
We also offer our menus reserved especially for groups, where you will be able to choose your different dishes and discuss with the Chef for any adaptation according to your desires.

For more information please contact us by phone at or by the contact form on our website .

Our team

Chef de cuisine

Jean-Michel Kieffer

Chef since 1985, the Chef represents the third generation of this family institution. After earning his spurs at Paul Bocuse, Jean-Michel took over from his father at the Hôtel Restaurant des Vosges, bringing about major changes. The then rustic kitchen of the time is turned upside down and a wave of novelties appears. For example, it was he who decided to start serving customers on individual plates, a great revolution in the restaurant in the 1980s. New recipes emerge and become his great classics, such as the delight of snails with chanterelle mushrooms.

Deputy Chief

Thibaud Kieffer

In the kitchen since 2014 alongside his father, Thibaud brings this touch of freshness and modernity to the restaurant, which makes their father and son duo a very good pairing. He brings particular importance to dressage and has an eye for detail. The restaurant’s menu has evolved since his arrival since he is also the one who will bring new desserts that he particularly likes. New dishes appear, creations in duo where tradition and modernity tend towards a beautiful balance.

Director - Chef de Salle

Nathalie Kieffer

Nathalie Kieffer is the emblematic woman of the Hotel Restaurant. Married to Jean-Michel since 1987, she has supported the Chef for all these years. Always in search of culinary innovations, visual and gustatory improvements, she masters the art of the table perfectly. As a decorator who pays attention to details, she ensures a beautiful harmony in the restaurant but also in the hotel rooms. Taking care of her customers and making them happy remains her main objective, whether you are in the restaurant or in the hotel, she will do everything to make sure you have a pleasant time.

Room assistant

Lucile Grélard

Thibaud’s companion, Lucile joined the family and the Hotel des Vosges adventure in 2019. After a professional career in the medical world, she fell under the charm of the hotel and the restaurant, being herself a great epicurean. Full of enthusiasm and desire, she brings a touch of freshness and modernity to the team and learns from her parents-in-law all the facets of the business.

Kitchen assistant

Mattéo Mura



Christelle Crave


Gaëlle Schupp

Multipurpose employee


Kitchen apprentice

Coralie Collas


Chambre double : 120€
Chambre double à partir de : 100