Winstub À Côté

A Michelin Bib Gourmand two years running — and priced to match

The single most telling number at Winstub À Côté is the price tier: €€, in a country where Bib Gourmand recognition is Michelin's explicit signal that quality outpaces cost. Earning that distinction in both 2024 and 2025 is not an accident. It tells you something concrete: this is a kitchen that has made a deliberate choice about where its money goes, and it goes into the food rather than the room rate. If you have been once and are weighing whether to return, the answer is yes — and read on to understand what to prioritise on a second visit.

Regional cuisine with roots in Alsace

Chef Martin Aeschlimann runs a winstub, which is a specific format worth understanding before you book. A winstub is an Alsatian wine tavern , closer to a serious neighbourhood restaurant than to a bistro, and nothing like a destination dining room. The format originated as a place where winemakers served simple regional food alongside their own wines, and the leading modern examples maintain that spirit: honest ingredients, regional sourcing, dishes that reflect the season and the land around them rather than a chef's ego.

At À Côté, the regional cuisine designation is the editorial angle you should hold onto. Alsace sits at one of Europe's most productive agricultural crossroads: to the west, the Vosges foothills and their game, mushrooms, and dairy; to the east, the Rhine plain and its market gardens; and across the border, the Black Forest tradition of curing and preserving. A kitchen working seriously in this format is not short of material. The Bib Gourmand signal suggests Aeschlimann is using that material with care. Expect dishes that reflect what is available now rather than a fixed formula , the temporal anchor matters here, and visiting in late autumn or winter gives you access to the full weight of Alsatian seasonal cooking: cabbage preparations, charcuterie, freshwater fish from the Rhine corridor, and richer, warming compositions that make sense of the winstub setting.

The Google rating of 4.5 across 621 reviews is a meaningful data point at this price tier. That volume of reviews at that score, for a small regional restaurant in a town of this size, indicates a consistent kitchen rather than a one-off outlier. It also suggests the dining room sees genuine repeat traffic , which, for a restaurant at €€, is the leading evidence of value you can find.

What to prioritise on your next visit

If you have already been, the practical move is to lean into whatever the kitchen is doing with local sourcing that session. Ask what is coming out of the season's market run. At a winstub operating at Bib Gourmand level, the dishes that overdeliver tend to be the ones built around ingredients the chef is excited about rather than the ones designed for the broadest appeal. Charcuterie and cured preparations are a structural strength of Alsatian regional kitchens and worth anchoring your meal around. The wine list, if it follows winstub convention, will skew local , Alsace whites are among France's most food-friendly, and a dry Riesling or Pinot Gris from the region will work harder alongside this food than most alternatives at any price.

For reference on what strong regional-cuisine sourcing looks like elsewhere in France, Flocons de Sel in Megève and Bras in Laguiole both operate at the higher end of the regional sourcing conversation. Closer to Sierentz, Auberge de l'Ill in Illhaeusern represents the Michelin-starred ceiling of Alsatian fine dining , a useful comparison if you are weighing a splurge. For a broader view of what is eating well in the area right now, see our full Sierentz restaurants guide.

The practical picture

How it sits in the wider Alsace dining picture

Sierentz is a small town, but it sits in a region with serious dining density. Au Crocodile in Strasbourg and Auberge Saint-Laurent locally represent different price points and styles if you are planning a multi-stop itinerary. For the broader French regional cuisine conversation, Troisgros in Ouches and Mirazur in Menton show where the ceiling sits nationally. À Côté is not competing with those rooms , it is operating in a different register entirely, one where value and regional integrity are the measures rather than technical ambition or spectacle. Also worth noting for cross-border context: Fahr in Künten-Sulz and Gannerhof in Innervillgraten both operate in the same regional-cuisine tradition across the German and Austrian sides of the Alpine corridor, and are useful reference points for understanding what Aeschlimann is working within. You can also explore hotels in Sierentz, bars in Sierentz, wineries near Sierentz, and experiences in Sierentz to plan a fuller visit.

The verdict

Book it. At €€ with back-to-back Bib Gourmand recognition and a 4.5 Google average across over 600 reviews, Winstub À Côté is what a well-run regional restaurant looks like when a chef takes sourcing seriously. It is not trying to be AM par Alexandre Mazzia or Assiette Champenoise. It is trying to be the leading version of a winstub in southern Alsace, and by the evidence available, it is succeeding. If you are returning, go in season, ask what is driving the kitchen that week, and let the wine list do its job.

Frequently Asked Questions

• How far ahead should I book Winstub À Côté? Booking a week ahead should be sufficient most of the time , this is an easy reservation by Bib Gourmand standards. That said, weekend evenings attract visitors specifically because of the Michelin recognition, so if you are planning a Friday or Saturday dinner, call or book online a week or two out to be safe. Midweek visits are lower-pressure and tend to give you a quieter room.
• Does Winstub À Côté handle dietary restrictions? No specific dietary accommodation data is available for this venue. The winstub format is built around Alsatian regional cooking, which is historically meat and charcuterie-forward. If you have specific requirements, contact the restaurant directly before booking , the address is 2 Rue Rogg Haas, 68510 Sierentz. Phone and website details are not in the current record.
• What should I order at Winstub À Côté? No verified signature dish list is available, but the Bib Gourmand signal and regional cuisine designation point clearly toward dishes built on local Alsatian sourcing: charcuterie, freshwater fish, seasonal vegetables from the Rhine plain, and game in autumn and winter. At a kitchen operating at this level, the daily specials or whatever the chef is steering you toward are usually where the leading value sits. Ask what is fresh.
• Is the tasting menu worth it at Winstub À Côté? No confirmed tasting menu format is available for this venue. The winstub format typically favours à la carte or a short fixed menu rather than a long tasting sequence. At €€ pricing with Bib Gourmand recognition, the value proposition is strongest when you order across the menu rather than looking for a single showpiece. If a tasting option exists, the price tier makes it a low-risk call.
• Is Winstub À Côté worth the price? Yes, clearly. Bib Gourmand recognition in 2024 and 2025 means Michelin's inspectors have confirmed that quality outpaces cost here , that is precisely what the award signals. A 4.5 Google score from 621 reviews backs that up with high-volume evidence. At €€, you are not gambling on a hidden find; you are booking a restaurant with documented, consistent quality at an accessible price point.
• Is Winstub À Côté good for a special occasion? It depends on what kind of occasion. For a relaxed, food-focused dinner where the cooking matters more than the theatre of a fine-dining room, yes. The winstub format is warm and informal rather than ceremonial, so if you need the formal staging of a special-occasion meal, a starred room like Auberge de l'Ill will serve that better. For a food-lover's birthday dinner or a relaxed anniversary where great regional cooking at honest prices is the point, À Côté is a strong choice.
• What are alternatives to Winstub À Côté in Sierentz? Auberge Saint-Laurent is the most direct local alternative, offering modern cuisine in the same town. If you are willing to travel slightly, Au Crocodile in Strasbourg operates at a higher price tier with greater formal ambition. For a full picture of the local dining options, see our Sierentz restaurants guide.
• What should a first-timer know about Winstub À Côté? Come with an appetite for regional Alsatian cooking rather than global or fusion cuisine. The winstub format is deliberately local in focus. The Bib Gourmand award means you are getting Michelin-verified quality at €€ pricing , that is the deal, and it is a good one. Arrive knowing that hours and booking methods are not confirmed in the public record, so call ahead or check locally before your trip. First visit: order widely, follow the kitchen's recommendations, and let the wine list do the pairing work.