A nod to the local produce,
Childhood memory,
Ocean spray in the air…

Colourful, tasty dishes with poetic names await you from an innovative and varied menu. Our chef Christophe Schreiber wanted to offer gourmet cuisine based on fresh, local, seasonal produce.

Creativity that enhances the savours of the local terroir and showcases the superior wines most of which are sourced from producers in the village. The Table de Val-Vignes is first of all a friendly place to meet and share while exploring the rich variety of Alsace cuisine.

A restaurant with 120 place settings and a terrace with a view over the village of Saint-Hippolyte

The Table de Val-Vignes welcomes you seven days a week for lunch and dinner. Here, the tables are set close to large bay windows warmed by the sun. Elegant surroundings that will set your taste buds tingling. In fine weather, the terrace opens onto the surrounding vineyard. With room to seat around thirty diners, it will allow you to have breakfast or a meal and organise your outdoor receptions to take advantage of the exceptional view.

The menu


From the poultry coops in our valleys

Foie gras terrine and gingerbread; vanilla pear chutney

The sommelier’s special: Gewurztraminer / La cuvée de Val-Vignes

A taste of Alsace

Egg parfait, with variations on a forest theme

The sommelier’s special: Pinot Blanc / Huber & Bléger

Savours in relief

Cassolette of ravioles made with local snails, garlic foam and green oil

The sommelier’s special: Riesling / Thirion

The unexpected

Carpaccio of scallops and avocado with citrus vinaigrette, bunch of lambs lettuce

The sommelier’s special: Riesling / Klein aux Vieux Remparts

Main dishes

Rustic and gourmet

Free range guineau fowl Suprême with sweetcorn and old-style vegetables

The sommelier’s special: Pinot Noir / Rouge Saint-Hippolyte / F. Bléger

Ocean spray in the air

Pike perch slice cooked in the oven, fennel sauerkraut with cumin, emulsion of lard

The sommelier’s special: Riesling / Sylvie Fahrer Tradition

Surprising freshness

Slow-cooked veal medallion, creamy polenta and shallot jus

The sommelier’s special: Pinot Gris / Iltis & Fils

Generous forest

Venison steak, red wine sauce, spätzles with fromage blanc and pumpkin

The sommelier’s special: Rouge Saint-Hippolyte / Thirion


Assortment of 3 cheeses

The sommelier’s special: Rouge Saint-Hippolyte


Childhood memory

Chestnut and white chocolate treat; rosehip coulis

The sommelier’s special: Gewurztraminer / François Bléger

Sunny coquetry

Mandarin and saffron soup with lime panacotta

The sommelier’s special: Pinot Gris / Huber & Bléger

A nod to the local produce

Kougelopff French toast with apples and cinnamon ice cream

The sommelier’s special: Porto

Purple delicacies

Roast figs, salted butter caramel, Breton shortbread biscuit

The sommelier’s special: Crémant d’Alsace

The chef

Christophe Schreiber

At the helm of the new restaurant, “local boy”, chef Christophe Schreiber learned his craft working in various Michelin-starred establishments. He began with J. Matter in the Vosges, a time he remembers fondly, then he worked as a station chef at Bernard Loiseau’s Côte d’Or, second at the Chambard and the Fer Rouge and lastly, chef at the Auberge de Schoenenbourg.

Like to taste our wares?

Telephone bookings: +33 (0)3 89 22 34 00