The story
In the village of Waldersbach, deep in the Bruche valley, Nadège Monna and Antoine Huguenin have opened Huna, a restaurant that embodies their shared passion for seasonal cooking and the produce of the Alsatian terroir. The name itself is a fusion of their surnames—Huguenin and Monna—and their complementary talents: Nadège brings a refined touch to service and hospitality, while Antoine, a Vosges native who cooked in Burgundy and on the Côte d’Azur, anchors the kitchen in the traditions of Alsatian gastronomy.
Their vision is rooted in the land. Behind the restaurant, they cultivate a 13-are garden inspired by a forest-garden concept, growing a wide diversity of fruits, vegetables, and aromatic herbs. Wild foraging in the fields and forests of Alsace is a daily practice, adding wild plants, flowers, and berries to their larder. This commitment to sustainable, local cuisine is reinforced by partnerships with nearby artisans and producers who share their values of authenticity and respect for nature.
Huna limits its dining room to just 14 covers, ensuring a personal and unhurried experience. The only option is a single, curiosity-driven tasting menu of seven courses—amuse-bouches, five plates, and mignardises—priced at 60 euros per person. The menu changes with the seasons, drawing directly from what the garden and surrounding landscape offer. In autumn and winter, preserves, jars, and house-made ferments, dehydrations, and salt-cured preparations take over, revealing the work done during the warmer months.
A cheese pause is available as a supplement (6 to 12 euros), and beverage pairings include alcoholic, non-alcoholic, or a mix of both—all house-made where possible. Each plate tells the story of a living kitchen, respectful of time and the Bruche valley’s terroir.
This thoughtful, ingredient-driven approach earned Huna a place in the Michelin guide, a recognition of the quiet precision and genuine hospitality that define the experience.
Recognition
Ambience
Details
Location
