Closed on Sundays and Mondays
The restaurant Les Innocents welcomes you with good dishes prepared with fresh products.
Atypical and friendly, the bistronomic restaurant Les Innocents in Strasbourg welcomes you for lunch, aperitif and dinner. This Wine-bar located in the district of the court in Strasbourg, offers a small original menu, concocted from fresh quality products.
The decor transports you to the Prohibition era of the 1930s in Chicago. Paneled base, bistro chairs, wallpaper with the typical motif of palmettes, wine cellar under the bars… A tasteful job carried out in partnership with the interior designers “Les Agenceurs”.
If you are looking for a nice place for your business meetings, a small corner to privatize for your professional and private events or a terrace to have a drink at the after-work, it’s right here!
Two chefs associated with Strasbourg
Thierry Bendler and Sébastien Herterle have many years of professional experience. They have already worked together for 10 years, first at the Arsenal restaurant in Strasbourg, then at the Côté Lac restaurant in Schiltigheim. Thierry Bendler is notably rewarded with the title of “Young Talent 2008″ and by obtaining a Gault Millau d’Or in 2011. The two chefs then joined forces to create Les Innocents in order to offer new experiences to the finest taste buds.
The duo is also solidly supported in the dining room by a team of professionals ensuring the comfort and good service of the customers.
On the menu of a bistronomic restaurant
Les Innocents welcome you for lunch from Tuesday to Friday from 12:00 p.m. to 2:00 p.m. and for dinner from Tuesday to Saturday from 7:00 p.m. to 11:00 p.m.
The menu of this bistronomic restaurant in Strasbourg is short but original and of high quality. It’s easy to be tempted by the Roublardises as an aperitif, between cheeses and charcuterie to share. As a starter, we hesitate between the duck foie gras with tonka bean, seasonal fruit condiment or the marinated salmon with “seeds of paradise” Japanese pearls and coconut milk. And why not the crispy veal head with BBQ flavor, vegetable salad… For the dish, we choose the piece of veal from Dordogne cooked at 58°C, butternut gnocchi, green asparagus from our regions, emulsion of a choron and full-bodied juice. And finally, for dessert, we could succumb to the scoundrels, among which the Chiboust of caramelized white cheese, quince and maple syrup, catches our eye!