The story
Zum Loejelgucker occupies a half-timbered Alsatian house built in 1772, set in the heart of the Alsace wine route. The name – “Loejelgucker” – comes from the local tradition of a person peering through the bunghole of a small barrel to check if any drink remained. A mural painted in 1946 depicting this figure still adorns the winstub dining room, a direct link to the family who once lived here.
Chef Claude Fuchs, an Alsatian native, took over the establishment driven by a desire to preserve its authenticity. “This restaurant has a soul, a history rooted in local traditions,” he says. His cooking is described as une cuisine alsacienne d’aujourd’hui – Alsatian cuisine for today. The kitchen honours regional ingredients while adding a contemporary touch, a balance that earned the restaurant a Michelin Recommended distinction for 2026.
The menu highlights two signatures. The first is the classic Alsatian flammekueche – a thin, crisp tart topped with cream, onions, and bacon, originally a poor man’s dish now shared as a convivial starter. The second is fish. Fuchs says he particularly enjoys working with fish, whether freshwater or sea, from Arctic char to line-caught sea bass. Beyond these, weekly suggestions rotate: recent dishes included a buffet of starters, grilled beef patty with shallot sauce, and seasonal specials like grilled fish barbecue or frogs’ legs prepared with garlic or in the Alsatian style.
The restaurant also offers a weekday lunch menu and themed weekends that change regularly, always rooted in the produce of the region.
Dining takes place in the winstub – a cozy, wood-panelled room where the 1946 mural and the building’s original beams set the tone. There is outdoor seating in good weather, and the restaurant is wheelchair accessible. The atmosphere is both refined and convivial, exactly as Fuchs intends: “Come live a timeless moment where conviviality and refinement meet to create gourmet memories.”
Recognition
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