Fodor's Expert Review Heintz

Expanded from its origins as a Trinitarian monastery, this atmospheric hotel has been in the family for four generations. During the war, owner Grandma Hansen worked with the Resistance, hiding hams, cash, and Luxembourgers with equal aplomb. The public spaces are rich with history, from the cross-vaulted oak café to the hallways filled with local antiques; rooms are simple and up-to-date. The oldest rooms, on the first floor, have antique oak furniture and original doors, but baths are down the hall; the best rooms are upstairs, with balconies over the garden and fountain. The restaurant offers French classics—grilled beef with béarnaise sauce, salmon in chives—and authentic German apple strudel with vanilla sauce.