Auberge à l'Agneau

Auberge à l'Agneau is a family-run Alsatian inn in Roppenheim, housed in a building dating from 1738. Jacqueline and Marc Stephan operate the establishment as the fourth generation of the family and position it close to the Roppenheim Outlet. Many dishes are seasonal and depend on availability. The restaurant is noted in the Michelin Guide as Selected under cuisine traditionnelle. Warm dining rooms (Salle du restaurant) and a winter terrace create a convivial, traditional atmosphere. Event imagery underlines a cozy, rustic inn-style setting. The kitchen delivers traditional Alsatian and French cooking with an emphasis on regional specialties and seasonal produce. Chef de cuisine Mr Heintz presents a convivial table-side technique. The menu includes seasonal seafood and produce such as Asperges d'Alsace, Bouchot mussels in season, and oysters and bulots in their seasonal months. Specialties include côte de boeuf (Béarnaise or Bordelaise), fillet tartare cut and seasoned at the table, choucroute de poissons (seasonal), frog legs with garlic, escargots with maître d'hôtel butter, Bouchot mussels (seasonal, Sept–Dec) and bloc foie gras (goose or duck).