Balade ferme-auberge Salzbach : Sur le toit des Vosges

Yvan and Martine acquired the Salzbach farm in 1992 and, in 2011, the inn made famous by Tante Cath. Today, Dylan and Solène Heuacker, the new owners of the farmhouse inn, have taken over and are passionately committed to continuing the farming activity and welcoming visitors, while respecting local traditions.

The farm is spread over three sites: the Sondernach winter farm, with its 30 hectares of meadows, a 45-hectare heathland grazed by heifers at Le Brach, and the Salzbach stubble farm, with its 40 hectares used for grazing dairy cows and mowing.

The herd comprises 30 Vosges-bred cows, 40 heifers and around 20 young males bred for meat, which is sold directly. Except in winter, when part of the milk is delivered to the dairy, production is transformed on site into Munster cheese, Bargkass and flavored tomettes.

At the inn, the farm?s specialities take pride of place: pot-au-feu, fleischschnakas and baeckaoffa prepared with meats from the farm make up the menus, not forgetting the traditional marcaire meal. For dessert, visitors can enjoy Siesskass, cheese tarts and fruit tarts.

In winter, the Salzbach is accessible on foot or on skis, snow permitting.