In this charming pavilion-style setting, a stone’s throw from the Carola spring, chef Michaela Peters continues to delight a gourmet clientèle. Along with her pastry-chef partner, she creates authentic, inspired food, such as her organic Alsace egg cooked at 64° with summer truffles and new-potato mousseline, or her grilled ribs of wild boar with Kampot pepper, braised kale and lardo di Colonnata. Pretty terrace in the shade of the trees.