OUR GASTRONOMIC RESTAURANT
Located in the heart of the medieval city of Riquewihr, in a Street quiet away from the agitation, our gourmet restaurant in Riquewihr is thought of as a warm parenthesis. In a room full of history, where woodwork meets the stones of the Riquewihr wall, we welcome you around a table created for sharing. The Golden Sarment is above all a restaurant gastronomic where one comes to meet around a good kitchen and a good meal, but especially for enjoy the moment.
Here, we take the time to receive you well, to share a nice moment by offering you a kitchen sincere, creative and rooted in its territory. We are working on products local, which we carefully select.
Our map evolves over the seasons, according to the arrivals and inspiration of the moment.
The whole team is looking forward to welcoming you and sharing with you what makes the soul of the Golden Sarment:
the taste of good things, the sense of sharing and the pleasure of being together.
LAND
CREATIVITY
SEASONALITY
AUTHORITY
Opening hours
We from Wednesday noon to Sunday evening
Wednesday · Thursday: 12h – 13.30 | 7pm – 8.30pm
Saturday · Friday: 12h – 13.30 | 7pm – 9pm
Sunday: 12pm – 1:30pm | 7pm – 8.30pm
Closed Monday & Tuesday.
RESTAURANT DOG FRIENDLY
Your dogs are welcome at the Golden Sarment!
OUR MENUS
FEST OF MAMAN MENU
Saturday 30 & Sunday 31 May | Unique menu at noon
ENTRY
Candied aubergine and caviar, black garlic gel and dianeth oil
PLATS
Snacky, creamy, little peas, white butter sauce with saffron
Beef fillet, candied onion, burnt onion siphon, onion pickles
DESSERT
Around the strawberry: fresh strawberry, gel and compote, elder flower gel, pepper meringue
65 € (excluding beverages)
Non-contractual photo.
IN THE WAY OF SEASONS
Only at noon
20-29 May
ENTRY
Beets in textures | Raifort | Trout eggs
PLAT
Snacked trout | Fennel | Spelt
DESSERT
Floating island | Caramel | Cereals
MENU DEGUSTATION
Evening only
In 6 or 4 beats (pitch of choice, without pre-dessert)
FUMED ON THE RIVER
Smoked trout | Caviar | Vegetable juices | White balsamic gel
–
PRINTEMPS COLOURS
White asparagus | Burned onion | Pickles of mustard seed
–
THE GREEN, BETWEEN LAC & FOREST
Knight Shadow | Green asparagus in two cookings | Bear garlic
–
THE LIGHT RAILWAY
Cute pig net | Wheel | Countries | Hazelnut | Juice
–
DURED RUSH
Honey in texture
–
GOURMANDISE IN CEREALS
Sarrasin | Blowed rice | Flax | Spelt
In 4 times : 65 €
In 6 times : 80 €
Food & wine pairing : 3 glasses : 27 € · 5 glasses : 45 €
Last order at 8:30 p.m.
In an organization concern and because we only work on fresh products, please let us know in advance your particular allergies and diets so that we can adjust our menus and menus as best we can.
THE CARTE
A map that evolves over time seasons, always with products Fresh, short circuit
Entered
|
Radius in textures | Trout | Aneth
|
16€ |
|
Duck foie gras | Candied onion | Spicy pear | Gel Gewurztraminer
|
22€ |
PLATS
|
Rhine Sander | Navet confit | Flavor
|
27€ |
|
Duck Magret | Potato in textures | Black garlic |
32€ |
FROMAGES & DESSERTS
|
Cheese tray |
16€ |
|
Nut in textures |
15€ |
|
Candied rhubarb | Almond fragrance |
15€ |
MENU CHILD |
15€ |
|
Meat or fish of the moment and its vegetables |
|
|
Dessert of the moment |
|
THE MOT OF THE HEAD
My vision of cooking is guided by respect for the terroirs that surround us, Alsace above all, its seasons, its landscapes and those that make them live.
Former pastry chef, I pay particular attention to the balance, textures and details of my plates. Vegetables occupy a central place in my kitchen, worked in all their forms, with precision and sensitivity. Each plate is part of a simple and responsible approach, driven by the desire to cook in a conscious, sincere and committed way.
Victor Clerc
THE MOT OF THE HEAD
My vision of cooking is guided by respect for the terroirs that surround us, Alsace above all, its seasons, its landscapes and those that make them live.
Former pastry chef, I pay particular attention to the balance, textures and details of my plates. Vegetables occupy a central place in my kitchen, worked in all their forms, with precision and sensitivity. Each plate is part of a simple and responsible approach, driven by the desire to cook in a conscious, sincere and committed way.
Victor Clerc
