Hotel restaurant on the Alsace Wine Trail
On the Alsace Wine Trail between Strasbourg and Colmar in the heart of the vineyards, the bistronomic restaurant, La Table du 5, welcomes you to Barr with its warm authentic ambience.
The menu presents genuine gourmet cuisine crafted with fresh local ingredients prepared by our passionate team.
When staying at the hotel, as part of your holiday travels, or for lunch close to Strasbourg, treat yourself to a gourmet meal. On the menu, fresh local seasonal products.
Hours
OPENING HOURS
From Tuesday to Friday from 12:00 p.m. to 1:30 p.m. and from 7:00 p.m. to 9:00 p.m.
Saturdays from 7:00 to 9:00 p.m..
Sheltered by a vaulted stone ceiling, the wine cellar of La Table du 5, a bistronomic restaurant in Barr, houses some 500 references and 10,000 bottles.
On our menu, you will discover great wines carefully selected by Jean-Daniel Seltz, the hotel's owner, and our sommelier showcasing prestigious labels and organic, biodynamic and natural wines from all the regions of France.
Authentic, honest cooking by Chef Thierry Schwarz
La Table du 5 reopens its kitchen, guided by a new philosophy centred on ingredients, nature and simplicity. The owner, Jean-Daniel Seltz, has entrusted the implementation of this exciting initiative to Thierry Schwartz.
The Michelin-starred chef presents an elegant locally-inspired brasserie concept showcasing classic dishes such as poached eggs, salmon trout, free-range veal fillet, and a Bierski baba.
Thierry Schwartz is dedicated to supporting local producers and artisans, and offers an authentic, honest menu, with 95% of the ingredients sourced within a 50 km radius.
Embracing the pure tradition of gourmet, authentic cooking, La Table du 5 offers dishes that are both simple and flavoursome. The intentionally concise and seasonal menu includes a weekly set menu featuring a starter, main and dessert.
Authentic, honest cooking by Chef Thierry Schwarz
A chef dedicated to natural ingredients and his terroir
After completing hospitality studies at the hotel management school in Illkirch, Thierry Schwarz honed his skills working at renowned restaurants. He began at Goyen with Adolphe Bosser in Audierne, then headed to the Basque Country to work at Bidart with the Ibarboure brothers. This was followed by a period at Valentin-Sorg, previously a gastronomic hotspot in Strasbourg, before he joined Joël Robuchon's team in Paris. He would spend over two years at Jamin and Restaurant Joël Robuchon on Avenue Poincaré.
He then collaborated with Chef Philippe Braun at Le Laurent, and followed this with a stint at Jules Verne at the Eiffel Tower under Alain Reix. During his military service, he seized the chance to serve as the chef at the Les Invalides restaurant before leaving the capital for Megève, where he worked alongside Alexandre Faix for eight years in the various Mont d’Arbois establishments, owned by the Rothschild family.
After working for over 15 years with leading chefs, Thierry Schwartz returned to his native Alsace. In 2002, he opened his own restaurant, Le Bistro des Saveurs, in Obernai, which was rechristened Thierry Schwarz - Le Restaurant in 2018.
Driven by his passion for natural wines and chartreuse, he earned his first Michelin star in 2003, and further accolades in 2006, when he was honoured as France’s best young chef. In 2017, he opened a bakery near his restaurant. Initially named Les Saveurs des Bretzels, it is now known as Thierry Schwartz - La Boulangerie.
In 2021, he was awarded a Michelin green star, in recognition of his dedication to sustainable gastronomy. In 2015, he was named Chevalier du Mérite Agricole, and his commitment to agriculture was further acknowledged in 2022 when he was promoted to Officier.
That same year, he received the Gault-et-Millau d’Or du Grand Est, celebrating the authenticity, honesty, and savoir-faire of his natural cuisine.
Thierry Schwartz not only possesses exceptional culinary skills but also demonstrates a profound commitment to local producers.
Since September 2023, he has also been behind the culinary identity of the restaurant of the 5 Terres Hotel & Spa*****, La Table du 5, where he creates elegant, gourmet brasserie-style cuisine.
His dedication to choosing wholesome, seasonal, and locally sourced ingredients, and his desire to offer his guests an incredible tasting experience, make him an iconic figure in contemporary French gastronomy.
