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Contribute Feedback What Jane W likes about Hotel Restaurant du Faude:
We have visited here on many occasions and have always enjoyed our stay . The food is very good and the staff dressed in typical alsatian attire are courteous and helpful. View all feedback.
What Appelgren doesn't like about Hotel Restaurant du Faude:
Nice setting. No value for money, uninteresting food, slow and uninterested service. I have read about this restaurant and had some expectations. They were not mer! View all feedback.
Great discovery! Management and staff are at small customer care. Home, smile, all availability is made for the success of the stay. Excellent cuisine, a treat for the eyes and taste buds. Hotel and restaurant to be highly recommended!
Officials and all staff are always smiling. Listen to the client. Everything is organized for customer satisfaction. Well presented and appreciated local meals. I strongly recommend.
Thanks to all the team the bosses very listening to next year for the same room with the dog
Exellent reception. Very good boss and small care. Had a box reservation, some untransmitted info, despite a strong filling, he managed to trouble us, hat .the rooms are cozy, only the bedding would need a renewal, recent direction....small to little. The restaurant, we have divinely well dineed, staff smiling in small care as well. Just we would've liked to see the chief do a round in the end of service, he's the business associate. We recommend
Alsatian pepit. We discovered this restaurant by chance during a walk with friends. We did not stay in the hotel. And it was the good surprise, the menu of the day was perfect: the beautiful slice of terrinette concocted by the chef, placed on his bed of salad with a delicious vinaigrette composed of 14 different ingredients (I asked the chef) followed by a swim of fish with small steamed vegetables collected by a basil oil, dessert a caramel smoothie was from my point of view a little too sweet but succulent despite all. The others took a perfect local trout too, idem for the snails and the Vosges salad. On the service side, it was seen that the staff was young, their little hesitations of beginners were overwhelmed by their kindness and friendliness. In addition, the boss who knew this difficulty of service came to talk to us by offering us the digestive and the cafes then we were able to meet the very charming and competent chef in his kitchen. He did not hesitate to reveal the ingredients contained in his sumptuous vinaigrette or those of his basil oil. In short, we spent a very pleasant time in this valley of Munster. I strongly recommend.
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