In the upper reaches of the village of Steige in the picturesque Villé valley, this old farmhouse inn is the canvas on which chef Yannick Guth expresses his creativity. With a focus on local ingredients (like the herbs and flowers he picks himself), the chef also works with fish from the lake (pike, zander, whitefish). Examples: whitefish in seaweed with a chickpea rouille sauce; kromesky of pheasant, mountain lovage, parsley and mushrooms… His ingenuity can sometimes surprise, but the striking, consummate result is always succulent. The terrace overlooks a mountain landscape of jaw-dropping proportions.