Hotel Restaurant Alsace, Wintsub Mulhouse


The restaurant is labeled Maître Restaurateur to show our commitment to offer you seasonal cuisine favoring short distribution network. Based on raw products mainly from local suppliers, we develop a cuisine that draws its roots from the Alsatian region: sauerkraut, cordon bleu, kidneys, … are in the highlights. We also offer some light or vegan dishes. Our specialties include the famous fried carp, a very famous specialty from Sundgau (southern Alsace). Our salmon is wood-smoked in our traditional smokehouse and the brioche served with the foie gras is made by our pastry chef. All the local products come from nearby artisans, such as sauerkraut from Krautegersheim, eggs, carp from Friesen… As the seasons change we will tickle your taste buds with spring asparagus, followed by strawberries and then fresh fruit in summer. When autumn comes, it’s time for mushrooms and game. Then December comes with its procession of sweets,  famous Bredele (biscuits), chestnut torch, variations of foie gras… For harmonious food-wine pairings, the wine list gives pride of place to wines from Alsace, Riesling, Pinot noir, Gewürztraminer, Muscat, Crémant, Sylvaner, Edelzwicker… and do you know the Alsatian aperitifs, Cynar, Picon, Amer… The whole team at Best Western au Cheval Blanc Baldersheim, near Mulhouse, wishes you a pleasant stay with us.

In a warm atmosphere, the restaurant Au Cheval Blanc in Baldersheim invites you to savour authentic cuisine prepared with respect of Alsatian traditions.
For our supplies, we favour our producers and local suppliers. We produce local cuisine, prepared on site mainly with raw products depending on
seasonal arrivals.

Net prices including taxes and services 10%

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