Monday: 12:00 – 14:00
Tuesday: Closed
Wednesday: Closed
Thursday: 12:00 – 14:00, 19:00 – 21:00
Friday: 12:00 – 14:00, 19:00 – 21:00
Saturday: 19:00 – 21:00
Sunday: 12:00 – 14:00, 19:00 – 21:00
Think to offer
Valid in more than 58 establishments
Eat better, eat right!
The exhibition of local products
Conscientiously, Mathieu and Delphine, the owners, revive the heritage by officiating in a historic residence of 1853 in Bennwihr.
The restaurant Les Parages in Bennwihr lives up to its name. The owners, Mathieu and Delphine, are committed to drawing inspiration from a reasoned rural economy and sourcing raw products from small local producers. These include Les Saveurs du Ried in Holtzwihr and the Grollemund Farm in Guémar. The Ferme Obrecht in Andolsheim and the Ferme des Schalandos in Hachimette are also present.
The result is a brief fortnightly menu and a menu of the day, guaranteeing freshness and intensity in taste. In the beautiful historic residence of 1853, the restaurant Les Parages brings to life the farm, organic and eco-responsible agriculture of the sector.
Privatisation
Terrasse
Parking à proximité
A controlled origin
“Eating Local and Seasonal is common sense for a return to pleasure… of all the senses!”
This is the bias taken by the restaurateurs. They highlight the producers with whom they have worked for several years. For the most part, they are members of the association “L’échoppe paysanne” in Ribeauvillé, which is a point of sale bringing together various farmers. All want to have a direct exchange with their consumers.
The productions are not all the result of organic farming. However, the producers all ensure that the products come from peasant agriculture that respects the natural environment and people. For example, the food is all seasonal and contributes to sustaining the economy of the Alsatian region.
A restaurant in Bennwihr with a seasonal menu
The recently installed couple puts on their menu a unique three-course menu at a price of 15 euros. The three courses change daily at lunch. In the evening and on weekends, take advantage of special suggestions. However, a vegetarian dish is offered every day. Their cuisine is responsible and respectful of the product right up to the consumer.
The cuisine, simple and authentic, draws on the classics of French cuisine. This allows us to taste a delicious blend of craftsmanship and product knowledge.
This winter, come and discover the Cuit-cru of beets, mimosa vinaigrette, garlic meatloaf, creamy potato and leek, lemon cake.
This spring, taste the salmon trout ceviche with citrus fruit and flower honey, sorrel salad and black sesame tuile. Finish with pear poached in red tea and vanilla, creamy apples with cinnamon, salted butter caramel, mile ice cream and almond-chocolate crumble.
An exceptional chef
Delphine Keller started her career in animation. The restoration being an additional work to round off the ends of the month. However, she ends up falling in love… She then passed a CAP Cuisine and carried out various internships in Colmar or Fréland.
After these years, the desire to flourish in his own restaurant is felt. She ends up finding the ideal place that she patched up in its entirety. A thoughtful investment that today gives him the freedom to express his inexhaustible imagination. It serves French and local cuisine, taking advantage of the quality of the products it has at its disposal to embellish them and offer special meals.
