Ferme Auberge du Grand Ballon, Mountain restaurant near Grand Ballon peak, Soultz-Haut-Rhin, France.
Ferme Auberge du Grand Ballon is a farm-restaurant situated at 1,110 meters altitude with dining spaces overlooking the Alsace plain and distant Alpine peaks. The building combines traditional farming with restaurant operations at this elevated location.
The main building was constructed in 1800 but destroyed during World War I and rebuilt in 1928. The Auer family operated the site afterward until 1962 before it changed hands.
The establishment serves traditional marcaire dishes rooted in local Vosgian beef and Alpine goat cheese from its own livestock. Dining here connects visitors to the farming life that sustains the kitchen's offerings.
The restaurant opens from Easter through November 11th and closes on Mondays and Tuesdays. Winter hours are limited to weekends and school holidays.
Didier Bronner founded the current farm-restaurant in 1993, beginning with a goat herd and gradually expanding into a diversified agricultural operation. This shift from single-focus livestock to a complete farm shows how the business adapted to restaurant demands.
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