Monday: Closed
Tuesday: 12:00 – 13:00, 19:00 – 20:00
Wednesday: 12:00 – 13:00, 19:00 – 20:00
Thursday: 12:00 – 13:00, 19:00 – 20:00
Friday: 12:00 – 13:00, 19:00 – 20:00
Saturday: 12:00 – 13:00, 19:00 – 20:00
Sunday: Closed
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Valid in more than 58 establishments
Delicate cuisine on instinct
Traditional restaurant in Colmar
A cuisine elaborated every day based on raw and seasonal products, it is to discover at the restaurant L’incontournable in Colmar.
Chef Xavier Koenig and his wife Fiona will celebrate the 2nd year of opening of their traditional restaurant. Since the beginning of 2020, L’Incontournable in Colmar has strived to offer an exceptional culinary experience focused on artisanal know-how and benevolence towards people and the planet.
Known publicly, Xavier Koenig stands out in all modesty in a simple and instinctive cuisine. Small local producers have a big role to play. The vegetables come from the Koehly farm, pioneer of organic agriculture in Alsace and located 1 km from the restaurant.
The small selection of wines, regularly renewed, gives pride of place to independent winegrowers who work biodynamically, in perfect harmony with the spirit of the house. A loyal partner, the Eric Rominger estate in Westhalten, certified DEMETER, produces wonderful local white wines.
Fruits from Alsace and the Vosges, French hunting products and line fish, everything is bio-sourced as far as possible and thought out down to the smallest detail. The cutlery and plates even come from a unique and careful selection from the OZ Design boutique in Duppigheim. It highlights the work of craftsmen.
The weekly menu is drawn according to arrivals and some dishes are likely to vary during the week. It is natural that top quality products are always preferred.
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Terrasse
A perfect match between man and planet
The Koehly farm, pioneer of organic agriculture in Alsace supplies its vegetables to the restaurant, which is only 1 km away.
On the wine side, the selection, regularly renewed, gives pride of place to independent winegrowers who work in biodynamics, in perfect harmony with the spirit of the house. A loyal partner, the Eric Rominger estate in Westhalten, certified DEMETER, produces wonderful local white wines.
Fruits from Alsace and the Vosges, French hunting products and line fish, everything is bio-sourced as far as possible and thought out down to the smallest detail. The cutlery and plates even come from a unique and careful selection from the OZ Design boutique in Duppigheim. It highlights the work of craftsmen.
The weekly menu is drawn according to arrivals and some dishes are likely to vary during the week. It is natural that top quality products are always preferred.
Our Suggestions
For Christmas or to face this freezing cold, taste the homemade foie gras terrine with spices, candied fruits like a Beraweka with roasted Vosges quail, celery with badian, full-bodied juice.
To enjoy the sun and that gentle refreshing breeze, opt instead for the perfect red label egg, spinach cream, winged siphon with the sea bass fillet in puffed scales, Bengali curry leek cream, green juice.
