Monday: Closed
Tuesday: Closed
Wednesday: 12:00 – 13:30, 19:00 – 21:00
Thursday: 12:00 – 13:30, 19:00 – 21:00
Friday: 12:00 – 13:30, 19:00 – 21:00
Saturday: 12:00 – 13:30, 19:00 – 21:00
Sunday: 12:00 – 13:30
Think to offer
Valid in more than 57 establishments
All the know-how of Maison Kieny, located near Mulhouse
It is in the heart of the village of Riedisheim, very close to Mulhouse, that the seventh generation of the Kieny family, passionate and creative, continues to offer gourmet and original cuisine.
Since 1850, the traditional restaurant in Riedisheim, the Maison Kieny has been welcoming regular customers or visitors, from Alsace and elsewhere, to make them taste exceptional dishes in a warm, intimate and cozy place. The establishment strives to offer its customers the taste of traditional know-how around modern, refined and tasty recipes, made from exceptional products.
At only 10 years old, chef Josef Pindur entered the family restaurant. The starred chefs Nicolas Sale and Arnaud Donckele train him in the rigor of French gastronomy.
The traditional restaurant in Riedisheim welcomes loyal customers or visitors, from Alsace and elsewhere, to make them taste exceptional dishes in a warm, intimate and cozy place. The establishment strives to offer its customers the taste of traditional know-how around modern, refined and tasty recipes.
Climatisation
Wifi
The pleasures of the table at the traditional restaurant in Riedisheim
Rely on the strengths of modernity to highlight traditional know-how. This is the leitmotif of Maison Kieny in Riedisheim. The House honors exceptional products through tasty recipes such as foie gras or lobster composition. Meat and fish are available through surprising recipes, while cheeses and desserts pleasantly complete the meal. From starter to dessert, you can taste refined dishes, the fruit of the work of an experienced and passionate team.
Our taste buds remember
A 6-course tasting menu , which can be accompanied by paired wines, allows you to explore the full talent of the chef. To be discovered in particular: the Piece of Milk-fed Veal in Lobster Bolognese and its fregola risotto with old parmesan, decorated with a reduction of balsamic vinegar, which you can accompany, according to Sommelier Adrien Stoffel, with a Mercurey 1 er Cru Clos de L’évêque 2016, Domaine de Suremain.
