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10 April 2025
The culinary scene in Alsace is shining brighter than ever. With the addition of La Cheneaudière in Colroy-la-Roche and the Auberge Chez Guth in Steige, Alsace now boasts 36 Michelin-starred restaurants.
A historic hub of gastronomy, Alsace received two new stars at the 2025 Michelin awards ceremony, losing none of the current ones. The region now features 22 starred restaurants in Bas-Rhin and 14 in Haut-Rhin, totaling 36 Michelin-starred establishments.
La Cheneaudière in Colroy-la-Roche earned its first star under the guidance of the talented chef Jean-Paul Acker. Known for his refined and creative cuisine, Acker was recognized as a “Grand de demain” by Gault&Millau in 2024, highlighting his exceptional potential and creativity. The restaurant also holds the Alsace Excellence label.
Chez Guth in Steige also received its first star. At 33, chef Yannick Guth, who was named “Young talent of the year” by Gault & Millau in 2017, has now opened his own restaurant with predictable success. His cuisine, inspired by the seasons and nature’s bounty, is celebrated for its creativity and authenticity, offering a harmonious gastronomic experience.
Additional accolades were announced at the ceremony. JY’S in Colmar, with its two stars, joined the exclusive Passion Dessert selection thanks to the creations of master pastry chef Kevin Lopes-Reach. Huna in Waldersbach (Bas-Rhin) earned a green star, recognizing its commitment to sustainable gastronomy.
We extend our heartfelt congratulations to all the awardees!
Let us remember that the Alsatian gastronomic ecosystem encourages and promotes the emergence of culinary talents, notably thanks to the Alsatian terroir which produces most, if not all the ingredients necessary for exceptional cuisine.
The Etoiles d’Alsace network also plays its part, bringing together key players in Alsatian gastronomy through experience sharing, group purchasing, collectively promoting Alsatian gastronomy and tourism both in France and internationally, and developing affordable dining options to make high-end cuisine accessible to a wider audience.
