Auberge Chez Guth

Auberge Chez Guth is a countryside fine‑dining restaurant in Steige. It stands on a property taken over from a farm‑auberge in Val de Villé in 2015. The menu highlights local sourcing, with meats labelled "origine France", and partnerships with regional producers. The chic, racé auberge is transformed from a farmhouse into a warm, wooded cocoon with a terrace, a private salon and dining rooms; the property is illuminated by the proprietors' hospitality. Cuisine is creative, seasonal and rooted in foraging; the chef gathers herbs and mushrooms. Dishes prioritise wild and local ingredients within composed tasting menus and refined techniques that reflect an artisanal approach; the house offers structured tasting menus with optional wine pairings and seasonal and festive takeaway menus. Chef Yannick Guth trained with Gérard Goetz, Marc Haeberlin, Sébastien Sevellec, Emmanuel Renaut and Christophe Schuffenecker and holds Gault & Millau’s "Jeune Talent de l'Année 2017" and a Michelin star (2025). Specialties: Cappuccino (celeri, topinambour, potato); La raviole (venison, duxelles, foie gras); Le faisan (cromesquis, duxelles); Le homard (lobster preparations); Le boeuf (rosé, spiced carrot, Apicius); Altitude menus (286 / 350 / 965).