On the edge of the Munster Valley, La Nouvelle Auberge ("New Inn") is a lovingly maintained former coaching inn. The regional-style bistro on the ground floor serves up delicious lunch options during the week. The fine dining restaurant occupies a lovely space on the first floor with exposed timberwork. Bernard Leray, who hails from Rennes in Brittany, has taken to Alsace like a duck to water. After honing his skills at Bernard Loiseau, Leray puts a delicate new spin on local produce, each dish demonstrates his painstaking work and consummate technique – medallion of pike-perch, medley of salsify and endives, creamy broth with black truffle.