Le Hupsa Pfannala - Winstub Le Hups’ in Saint-Hippolyte

"We tried the restaurant and I highly recommend it . Excellent service, great wine seller, great food."

"We had lunch here after hiking back and forth to the castle uphill. The snails come without the shell which was very helpful. The wine pairing suggested by the staff was perfect. The pork chop and the red sausage were the most tasty thing for the main dish."

"Nestled in the heart of the Alsace region, Hupsa Pfannala offers an exceptional culinary experience that is both delightful and memorable. My spouse and I recently had the pleasure of dining at this charming restaurant, and it was an evening to remember. We chose to sit on the terrace, which provided a lovely view of the surrounding area. The outdoor seating was perfect for enjoying the mild weather and added a touch of romance to our dining experience. The staff were attentive and friendly, adding to the overall welcoming vibe of the place. Our culinary journey began with the Salade de pissenlits aux petits lardons & oeuf (Dandelion Salad with Baby Bacon & Egg). This dish was a revelation; the dandelion greens were fresh and slightly bitter, perfectly complemented by the smoky, crispy lardons and the richness of the poached egg. It was a harmonious blend of flavors that set the tone for the rest of the meal. Next, we indulged in the Choucroute aux 3 poissons (Sauerkraut with 3 Fish). This dish was a testament to the restaurant's mastery of traditional Alsatian cuisine. The sauerkraut was tangy and well-seasoned, providing a delightful contrast to the tender and flavorful fish. Each bite was a symphony of tastes, showcasing the chef's skill in balancing different elements. For dessert, we opted for the Blueberry Chaud-froid and the Torche aux marrons. The Blueberry Chaud-froid was a delightful surprise, with its warm and cold components creating a unique and refreshing experience. The blueberries were bursting with flavor, and the creamy texture was simply divine. The Torche aux marrons was a rich and indulgent treat, with the chestnut puree providing a smooth and earthy sweetness that was perfectly balanced by the light meringue. It was an exquisite end to our meal. It's worth noting that we chose to avoid the popular Gratin Tarte Flambée served throughout the region, opting instead to explore the lesser-known dishes on the menu. This decision proved to be a wise one, as it allowed us to experience the full range of Hupsa Pfannala's culinary offerings. Overall, our dining experience at Hupsa Pfannala was nothing short of spectacular. The food and drinks were exceptional, and the atmosphere was super. Whether you're a local or a visitor to the Alsace region, this restaurant is a must-visit for anyone seeking a memorable and delicious meal."

"Food tastes not bad but service is very busy and slow. A bit pricey but it’s okay for the location."

"We stayed at Le Hupsa Pfannala Winstub Le Hups’ for one night including breakfast and also had dinner at the hotel. The food was excellent, and the atmosphere was very charming. Language was absolutely no problem; we communicated easily in both German and English, which made the experience very comfortable. Breakfast was very good as well. Honestly, it doesn’t take much to be better than most hotel breakfasts, and they did a great job here. The only small downside was that email responses were a bit slow, but in the end everything worked out and we were able to stay on the night we wanted. Overall, a lovely place with great food, warm service."

"Nice restaurant. Delicious traditional food (meat, choucroute, flammenkuche, desserts) paired with local wine. In addition, staff is really friendly and customer oriented, giving tips about local wineries."

"You step in and you immediately feel the efforts of the staff 1. The cute shape of their napkins 2. The introduction of the daily menu to every guests personally 3. The quality and presentation of the foods Thank you for the amazing evening"

"Long wait to get our meals but they were pretty good, pork hock was superb but the tart flambé was undercooked and chewy in the middle."