Set in a cosy hotel, this eatery’s trendy, minimalist interior is the HQ of chef Thony Billon, who adds a new spin to regional ingredients: pan-fried Vosges ceps and hazelnuts; seabass roasted in champagne, tartare of oysters and watercress gnocchis; a meringue, chestnut and cream delight… His flawless modern score is paired with a fine list of Alsace wines. It makes the heart sing!