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A Winstub Crawl Through Alsace

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Photo: Jasper James

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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

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Hotels (5)

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    Le Parc

    The large Le Parc hotel complex sits in the semi-countryside a 10-minute walk from the center of Obernai. With 62 rooms, two pools, and a spa, Le P... More
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    Le Chut

    l’hôtel du moment More
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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... More
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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... More
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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... More
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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... More
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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... More
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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... More
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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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