During the summer months, the Barb family takes up residence at the Ferme Auberge du Strohberg, located in the Massif du Petit-Ballon with panoramic views over the Alsace plain. A family-run transhumance farm for 5 generations, it's one of the oldest in the Vosges mountains. It welcomes hikers in a setting that smells of mountains and marc traditions.
To order for 5 people or more at lunchtime: roast pork, roast veal, Pot au feu. In the evening, Munster capped cheese. Meat served is raised on the farm. From late April to May 20 and from October 20 to November 11 open weekends only.
The Strohberg has 50 hectares of grazing land on rocky terrain, rich in fragrant herbs, and 3 hectares of forest - beech and fir. The activity of the summer pasture farms preserves the environment by maintaining the existence of open spaces in the Vosges mountains.
Some forty cattle make up the herd. A dozen or so pigs are raised each season for the needs of the inn: peasant bacon, cured ham and pork belly will garnish guests' plates.
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To order for 5 people or more at lunchtime: roast pork, roast veal, Pot au feu. In the evening, Munster capped cheese. Meat served is raised on the farm. From late April to May 20 and from October 20 to November 11 open weekends only.
The Strohberg has 50 hectares of grazing land on rocky terrain, rich in fragrant herbs, and 3 hectares of forest - beech and fir. The activity of the summer pasture farms preserves the environment by maintaining the existence of open spaces in the Vosges mountains.
Some forty cattle make up the herd. A dozen or so pigs are raised each season for the needs of the inn: peasant bacon, cured ham and pork belly will garnish guests' plates.