H2: Au Vieux Moulin Graufthal — Refined Alsatian Heritage in the Valley
Cradled in the verdant folds of the Graufthal valley, Au Vieux Moulin in Graufthal marries pastoral calm with polished gastronomy. Sunlight floods a luminous dining room that opens onto countryside vistas, setting an intimate stage for chef Guillaum Kessel’s sparkling, seasonal cuisine. For discerning travelers seeking Graufthal fine dining, this family-run address distills place and season into a luxurious, quietly confident experience that ranks among the best restaurants in Graufthal.

H3: The Story & Heritage
A multi‑generation family house, Au Vieux Moulin was founded on Alsatian hospitality and an unwavering respect for seasonality shared by the local community. At its helm, chef Guillaum Kessel channels a regional lineage—farmers, foragers, and vintners—into a contemporary idiom that remains soulful rather than showy. His training in classical technique informs a clean, expressive style where every garnish has purpose. Accolades, including praise from Michelin, affirm the restaurant’s distinctive equilibrium of terroir and finesse. Over the years, the family has refined the dining room and cellar while preserving the essential warmth that defines its heritage.

H3: The Cuisine & Menu
Kessel’s cuisine is rooted in Alsace yet articulated with modern clarity. Menus are seasonal and can be enjoyed as a prix fixe or through a focused tasting menu, with à la carte selections when available. Expect hyper-local sourcing—hen’s eggs from Moulin farm, Steilberg snails, duck from trusted regional producers—paired with woodland finds like fried girolles and sun-warmed cherries. Signatures might include Hen’s Egg from Moulin Farm with Steilberg Snails and Herb Emulsion; Breast of Duckling, Girolles & Cherries; and a delicate Rhubarb and Alsace Honey Tart. The kitchen is attentive to dietary accommodations with advance notice. This is fine dining in the classic European sense: precise, seasonal, and ingredient-led without ostentation.

H3: Experience & Atmosphere
The dining room is bright, uncluttered, and framed by picture windows, its natural light echoing the kitchen’s clarity. Service is polished and genuine, led by a team that favors discretion over theatrics and guides guests with measured confidence. The wine list—over 200 references—leans into Alsace’s grand crus and smart French appellations, with a sommelier on hand to tailor pairings to the tasting menu. Limited seats and a serene pace make it well suited to long lunches or romantic dinners. Smart casual attire is recommended. Reservations are advised, particularly for weekends and the chef’s table experience when offered, as well as private dining for intimate celebrations.

H3: Closing & Call-to-Action
For travelers seeking the best fine dining in Graufthal, Au Vieux Moulin offers a rare synthesis of terroir, technique, and tranquility. Reserve two to three weeks ahead—longer for peak weekends—to secure a window table and opt for the tasting menu with curated wine pairing. It’s an essential stop for aficionados of Michelin-caliber craftsmanship, where the valley’s bounty meets a chef’s steady hand.