Auberge Saint-Laurent

The story

Auberge Saint-Laurent – Michelin-Starred Alsatian Cuisine in Sierentz

A Family Affair in Alsace

In the small town of Sierentz, between Basel and Mulhouse, the Arbeit family have turned an 18th-century post house into a place where hospitality feels both polished and personal. Auberge Saint-Laurent is a four-star hotel with two dining options, but the one that earned a Michelin star is La Table de l’Auberge, where chef Laurent Arbeit leads the kitchen.

The Table

Laurent Arbeit’s cooking is described by the house as a “cuisine harmonieuse, fine, aux saveurs équilibrées” – harmonious, refined, balanced. He works with local Alsatian ingredients, elevating them with modern technique and a clear respect for the terroir. The result is a style that fits squarely in the Alsatian and modern cuisine tradition: precise, elegant, and generous in flavour. A thoughtfully curated wine list, chosen with passion, completes the experience.

The Setting

The dining room sits within the original stone walls and exposed beams of the old relay station. The atmosphere is warm and refined, with leather armchairs and intimate corners. In summer, the garden and pool offer a bucolic setting for an apéritif or a quiet moment before the meal. The Michelin star, awarded for high-quality cooking, feels like a natural recognition of the Arbeit family’s long-standing commitment to genuine hospitality and culinary excellence.