Le Petit Kembs

The story

Le Petit Kembs: Michelin-Recommended Modern Cuisine in Kembs, France

Le Petit Kembs, Kembs

In the Haut-Rhin, at the crossroads of France, Switzerland, and Germany, Cécile and Lionel welcome guests to a micro-restaurant with just five round tables. Their half-timbered house, typical of Alsace, sits between the banks of the Rhine and the Hardt forest. The setting is intimate and cosy, with an open kitchen that puts the chef at the centre of the room.

Chef Lionel’s cooking is a direct reflection of the land. He works with vegetables from the Solibio cooperative in Strasbourg, 100% organic and 100% Alsace. Meat comes from an artisan butcher in Mulhouse committed to animal welfare. Fish is MSC-certified, caught on small boats. Eggs are organic, from the Richart farm in Roppentzwiller. The result is a modern cuisine that respects both the season and producer.

The menu is a carte blanche – a surprise. Guests choose between two options: “Betzala” (starter, main course, dessert) at €45, or “Gressera” (starter, fish, meat, dessert) at €60. Dietary needs are discussed at booking, and the meal is adapted accordingly. The wine list is exclusively natural, selected with the help of wine merchant Jean Walch, Au fil du Vin Libre.

This approach – small-scale, personal, and deeply rooted in the region – earned Le Petit Kembs a place in the Michelin Guide France. The recommendation is a natural fit for a restaurant that values simplicity and refinement over anything showy.

Cécile handles the front of house with warmth and care. The restaurant is open for lunch and dinner, Thursday to Monday. On the side, there are three guest rooms for those who want to linger in the quiet of the Alsatian countryside.