The story
Since 1998, Aux Trois Rois has been welcoming guests in the small Alsatian village of Moosch, in the Thur valley. Chef Philippe Landbeck-Kempf and his team run a kitchen that moves with the morning market: each day’s catch and the freshest vegetables dictate the menu. The restaurant’s reputation has steadily grown, earning mentions in the Michelin and Gault&Millau guides for years, and most recently a place on the Michelin Recommended list (2026).
Aux Trois Rois calls itself a gastronomic fish restaurant, but the kitchen also caters to meat and offal lovers. The daily slate might feature ormeaux rôtis with salted butter and seaweed mashed potatoes, a classic bouillabaisse, grilled fish, or an opulent seafood platter. Even a vegan lentil starter is available, made with local Alsace lentils. Everything is built on fresh, seasonal produce, with no pre-prepared elements – a commitment formalised by the “Maître Restaurateur” title the team earned in 2013.
The restaurant offers three dining rooms and a large terrace, open for lunch and dinner from Wednesday to Sunday. The interior is cosy and unpretentious, the kind of place where a family celebration and a business meal sit comfortably side by side. Guests can explore the spaces via 360° virtual tours on the website before booking.
For anyone driving through the Vosges valleys or between Mulhouse, Colmar and Belfort, Aux Trois Rois is a genuine pit stop for honest, skilled seafood cooking – and a restaurant that lets its produce speak for itself.
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