Château Hochberg

Rating: 13
Author: Gault&Millau

67290 WINGEN-SUR-MODER

13/20
Chef's Restaurant

BOOK

15 PHOTOS

Chef: Michel Scheidler
Cooking: French | Traditional
Services: Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking
Style: Bistro/Brasserie | Romantic

Budget (€)

Indicative price per person (excl. drinks)

32 to 51

Gault&Millau's review 2026

A former mansion, built between 1863 and 1866 by Édouard Teutsch on the site of the Hochberg glassworks and designated a historic monument in 1996, the building now offers guests a taste of castle life without breaking the bank. In 2026, Château Hochberg will celebrate the tenth anniversary of its transformation into a hotel and restaurant by magnate Silvio Denz, but the most significant event remains the arrival, in late 2025, of the new chef, Michel Scheidler, who comes from Villa René Lalique. The dining room, very white and almost Scandinavian in style, seems less cold this time than we remembered, even if decorative warmth isn’t its strongest point. The herringbone parquet floor softens the overall look, the table-set tables remain comfortable, though sometimes a bit small, and the Lalique “Orgue” chandelier, the “Bacchantes” vases, and Damien Hirst’s butterfly triptych evoke the house’s signature style, in a simpler version than that of the Villa. The menu appeals with its blend of home-style and gourmet dishes: the pollock stands out for its freshness, precise cooking, a flavorful carrot purée, and a well-reduced homemade sauce, even if the ricotta tortellini—billed as ravioli—were cooked in unsalted water. The Iberian pork pluma, served with piperade, candied yellow lemons, and seared sucrine lettuce, offers tender, perfectly pan-seared meat, complemented by an aromatic sauce and a pleasing balance between Basque influences and a more southern touch. The desserts confirm the restaurant’s commitment to indulgence: the “Fruitier,” assembled to order on a thin shortcrust pastry base with vanilla diplomat cream and a very creamy strawberry sorbet, captures the simple charm of a perfectly executed Sunday tart, while the dark chocolate dessert delights with its controlled intensity and just the right amount of sugar. The wine cellar is one of the restaurant’s true highlights. Deeply rooted in Alsace, it first showcases the region before thoughtfully branching out to Burgundy, the Loire, the Rhône, and Silvio Denz’s Bordeaux portfolio.