Monday: 19:00 – 21:30
Tuesday: 12:00 – 13:00, 19:00 – 21:30
Wednesday: 19:00 – 21:30
Thursday: 12:00 – 13:00, 19:00 – 21:30
Friday: 12:00 – 13:00, 19:00 – 21:30
Saturday: 19:00 – 21:30
Sunday: 12:00 – 13:00, 19:00 – 21:30
Think to offer
Valid in more than 57 establishments
A completely homemade kitchen
Here, quality and quantity are at the rendezvous!
The L’Essentiel Barr restaurant offers gourmet dishes, with a particular affinity for fresh herbs.
Master Restaurateur and member of the Federation of Chefs of Alsace, the Chef of L’Essentiel in Barr, praises the merits of small local producers at the foundation of his entirely homemade cuisine. It honors bread from Moulin Kircher in Ebersheim, organic vegetables from Ferme St Blaise in Valff, squab from Ferme Kieffer in Nordhouse and trout from Sources du Heimbach, among many others. In winter, the Chef likes to offer gourmet dishes, such as confit or stews, and has a particular affinity for fresh herbs that sublimate raw products in any season. Here, quality and quantity are at the rendezvous!
The menu is composed according to the seasons and the availability of fresh produce. You can pair your dishes with wine for added refinement.
Cadre atypique
À emporter
Viande
Poisson et fruits de mer
Terrasse
Our Suggestions
This winter
The Chef, Sébastien Hopgood offers gourmet dishes such as confits or stews. To sublimate seasonal products, he highlights fresh herbs through his dishes.
This spring
The restaurant recommends products it likes such as meat, fruit and seasonal vegetables: rabbit and lamb, peas, wilted carrots, first strawberries or asparagus from the Rieffel Farm in Fegersheim.
To try: Asparagus salad, crayfish, grilled pine nuts, parmesan shavings and herb mayonnaise.
Our Suggestions
This winter
The Chef, Sébastien Hopgood offers gourmet dishes such as confits or stews. To sublimate seasonal products, he highlights fresh herbs through his dishes.
This spring
The restaurant recommends products it likes such as meat, fruit and seasonal vegetables: rabbit and lamb, peas, wilted carrots, first strawberries or asparagus from the Rieffel Farm in Fegersheim.
To try: Asparagus salad, crayfish, grilled pine nuts, parmesan shavings and herb mayonnaise.
