This old tanners’ building in the Petite France section of the Grande Ilehas been a favorite with visitors for more than 50 years. It was constructed in 1572, became a restaurant in 1949, and was meticulously renovated in 1972 for its 400th birthday.
Regional specialties include sauerkraut and Alsatian foie gras. Fish, escargot (snails), and chicken simmered in local white wine also are on the menu.
Ask for a table on the canal-front terrace during good weather. The service is efficient and friendly, and the staff is multi-lingual.