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A Winstub Crawl Through Alsace

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Photo: Jasper James

Not quite French, not fully German, the traditional taverns of northeastern France have a vernacular all their own, full of paneling, checked tablecloths, regional wines, and a thousand variations on pork.

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Destinations: Strasbourg · Colmar · Selestat · Osthouse · Obernai · Stutzheim

Themes: Food + Drink

Inspired by: Eating and Drinking in Alsace, France — by Christopher Petkanas, Published Dec. 2008

Hotels (5)

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    Le Chut

    l’hôtel du moment

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    Hotel de l'Illwald

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    Hostellerie Le Maréchal

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    A La Ferme

    L’Aigle is the only restaurant in Osthouse, A La Ferme the only hotel, so when you book a room at the one you automatically wind up eating at the o

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    Le Parc

    With 62 rooms, two pools, and a spa, Le Parc enshrines a certain idea of taste and comfort you may have to be French, middle-class, and from somepl

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Restaurants (7)

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    Le Marronier

    If you knew in advance that Le Marronnier had 500 seats you’d never go. But forget everything you’ve suffered in French restaurants that accept gro

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    La Stub Restaurant

    With 62 rooms, two pools, and a spa, Le Parc enshrines a certain idea of taste and comfort you may have to be French, middle-class, and from somepl

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    Chez Yvonne

    This winstub was founded in 1873, but it was Yvonne Haller who, running the place from 1954 to 2001, gave it institution status as “the Lipp of Str

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    Le Clou

    Tables are shared, which most Americans are really not comfortable with, so you just hope for the best. The walls are hung with Hansi village scene

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    A L'Aigle d'Or

    Customers call the cat who freely roams this winstub by name: it’s that kind of place. L’Aigle is the only restaurant in Osthouse, A La Ferme the o

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    Auberge a l'llwald

    The cooking here is on such a high level it seems mean to more rustic winstube to put them and the Illwald in the same pot. On the other hand, at l

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    Wistub Brenner

    The interior is invested with that sort of non-décor décor that people who began their eating careers in France 50 years ago know can be a good sig

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