Auberge Saint-Laurent

Auberge Saint-Laurent is a family-run 18th-century relais de poste in Sierentz, Alsace, a 4-star hotel with a Michelin one-star gastronomic restaurant, La Table de l’Auberge Saint-Laurent, and a convivial Winstub called A Côté. The family curates a substantial wine offer of around 400 references, principally French, selected with passion by Anne from the family. The property pairs gastronomic refinement with a warm shared-house atmosphere across intimate dining rooms, the welcoming Winstub and the hotel’s small number of rooms, creating an elegant, convivial experience. The interior emphasises a warm, refined Alsatian character with exposed beams, stone walls and convivial, intimate seating. In summer the shaded garden and outdoor pool offer a bucolic, restful setting. The cuisine combines modern and traditional French techniques with a terroir-driven, seasonal approach and circuit-court sourcing. Dishes are creative, balanced and presented with aesthetic care, complemented by carefully chosen wine pairings. Laurent Arbeit leads the kitchen. Specialties include mijotée de tout petits knepflés with black truffle; lièvre à la royale (seasonal); pigeonneau de nid fermier d’Alsace (Théo Kieffer); foie gras de canard mi-cuit; warm soufflé (Don Paccello de Massenez).