Open from Tuesday to Sunday.
From 12:00 to 13:15 and from 19:00 to 20:30.
Closed on Tuesday evening, Thursday evening, Sunday evening and Monday all day.
From 12:00 to 13:15 and from 19:00 to 20:30.
Closed on Tuesday evening, Thursday evening, Sunday evening and Monday all day.
Think to offer
Valid in more than 41 establishments
Traditional and gourmet homemade cuisine, in Schlierbach between Mulhouse and Saint-Louis.
Tasty recipes and seasonal products, here are the ingredients for success!
Le Clos des Sens is a friendly and elegant place, enchanted by traditional and gourmet homemade cuisine. The Chef likes fine matured meats, free-range poultry and fish from reasoned fishing. He prefers to offer the best of the region as a priority and surrounds himself with small independent local producers. Every day at lunch, the Clos des Sens offers a takeaway menu from the market. As the holidays approach, the catering menu introduces a little magic to family reunion dinners.
Easily accessible by the National road between Habsheim and Sierentz, the traditional restaurant is located in Schlierbach, a small village between Mulhouse and Saint-Louis. At Le Clos des Sens, we let ourselves be enchanted by the warm welcome of Palmira which is expressed in a friendly and family atmosphere.
Le Clos des Sens was designed as a place of sharing. Couples, friends and families can enjoy a gourmet and delicate meal.
Évènements
À emporter
En livraison
Traiteur
Terrasse
Climatisation
Parking privé
Holidays full of magic
As the end-of-year celebrations approach, the restaurant offers a catering menu that introduces a little magic to reunion dinners with family or friends.
Freshness and terroir
Anxious to offer you the best of the region as a priority, Chef Loïc willingly reveals the origin of his products . Thus, vegetables, potatoes, cabbage among others, are supplied by Ferme Guerum in Dietwiller. The free-range eggs come from Ferme Sutter in Petit-Landau. The Antony cheese dairy in Vieux-Ferrette is notably revealed in “The plate of 4 cheeses”. As for fish and shellfish, some are caught by Yann Le Cornec’s Bel Horizon in Saint-Brieuc.
Will we be tempted by the Duckling Burgaud? Escalope of hot liver, fillet cooked on its chest, and confit leg, roasted carrot and creamy potato. Or scallops from Saint Brieuc? Green asparagus, cardamom, semolina and lime.
Our Suggestions
From spring , enjoy traditional and gourmet homemade cuisine on the terrace.
Taste fillet of mackerel or a fillet of gilthead sea bream , with a creamy potato and vegetable accompaniment. For dessert, let yourself be carried away by the lightness of a floating island.
