The Alsatian table amounts to far more than a handful of clichés. At the Ritter’Hoft, it takes the form of family restaurant cooking: seasonal produce, regional recipes, a current menu on display, clear prices and dishes that speak as much to regulars as to travellers passing through.
Presskopf, a true speciality of the terroir
Homemade Presskopf is one of the hallmarks of traditional Alsatian cooking. On the current Ritter’Hoft menu it is served with an assortment of raw vegetables and a green salad. It looks like a simple starter, yet it is deeply characterful: texture, seasoning, vinaigrette, freshness and balance make all the difference.
A regional menu without forced folklore
The current menu also features a foie gras pyramid with Gewurztraminer Vendanges Tardives and a chutney of fruits from the garden, a creamy risotto with asparagus from the village, Bomlo salmon smoked in house, a cream of village asparagus, and slow-cooked lamb shank with garlic and thyme. These dishes speak of the region without settling into a fixed tourist menu.
Why dining at the hotel changes the stay
After a spa treatment, a hike or a day visiting Fleckenstein, Wissembourg or the white villages, being able to dine on site saves getting back in the car. It is a genuine advantage: the day winds down naturally, over Alsatian cooking and the atmosphere of a family house.
Reading the menu properly
Prices and dishes change with the season. The restaurant page on the site shows the current menu and, where one exists, the link to the official menu. For Sundays, public holidays, groups or special occasions, it is best to book and confirm the arrangements directly with the team.
The best angle from the Ritter’Hoft
To tie food and stay together, keep dinner at the Ritter’Hoft after a day of sightseeing. The cooking then becomes an extension of the region: villages, produce, season, the current menu and rest without another journey.
Frequently asked questions
Is Presskopf an Alsatian speciality?
Yes, it is a traditional Alsatian charcuterie speciality. At the Ritter’Hoft, the current menu lists a homemade Presskopf served with raw vegetables and green salad.
Does the restaurant menu change?
Yes, dishes and prices are seasonal. The restaurant page shows the current menu and the details to check before booking.
Do I need to reserve a table?
Yes, it is advisable, especially if you are staying at the hotel or arriving after a day out in Alsace Verte.
Sources: the Ritter’Hoft restaurant page and the current menu shown on the site, Spring 2026 menu. Dishes and prices are seasonal and may change.
From the Ritter’Hoft
The strength of the place is that it brings together room, restaurant, terrace and local advice: a simple base for exploring Alsace Verte without piling up logistics.