French bistro in the heart of Colmar’s Little Venice, Maître Restaurateur. Lovely shaded and heated terrace.
Restaurant Tag: Vegetarian
Le Bistrot des Copains
It is at the foot of Colmar Cathedral that gourmets and gourmets can discover the Bistrot des Copains with its rustic and modern setting.
In this elegant bistro, they will be able to appreciate a warm atmosphere and attentive service.
Behind his stoves, the Chef cooks up small dishes that rediscover all the flavors of the French terroir in generous plates. A terrace is available to enjoy meals outside on sunny days.
Aux Trois Poissons
In 1965, Jean and Carmen Seiler decided to take over a neighborhood bar on the edge of Little Venice to create the restaurant Aux Trois Poissons. The love of the profession was then passed on to their sons, Gilles, who forged his experience in England at the Dorchester under Anton Mosimann, at Aunt Claire with Pierre Koffmann and in Cannes at the Martinez, alongside Christian Willer.
It was during his professional career in Florida that he met Myriam, a native of Brittany, and it was together that they decided to take over the family business. It has therefore been almost 30 years since the Chef, as well as his wife and daughter, have welcomed you to a place where the sea is in the spotlight and where friendliness and sobriety have seduced a good number of regulars.
The chef has the honor of being part of the Association of Chefs D’Alsace, and was recently inducted as Maître Cuisinier de France.
Restaurant Au Koifhus
The typical atmosphere of the restaurant “Au Koïfhus” is one of the recognized addresses of Colmar.
The whole team offers a varied menu of traditional cuisine and its table suggestions based on seasonal products. summer, you will enjoy a beautiful terrace with a breathtaking view of historical monuments and the comfort of a pedestrian zone.
For your corporate meals or family, an individual room can be made available to you ‘à 35 personnes
Altes Backhaus
No cheap convenience food, no instant soup, everything at Atles Backhaus is fresh and homemade. Many of the dishes are vegan and vegetarian made with lots of fresh vegetables from the region and a menu that changes at least once a month. The historic town house from the 17th century with its elegant façade was renovated in 2016 and redesigned into our well-known day-restaurant Altes Backhaus. In 2018 the upper floor was redesigned with 4 completely new apartments.
Lumiere
A new, modern restaurant in the very city centre follows all world’s contemporary gastro-trends, including some vegetarian offer and Asian cuisine.
Galija Restaurant
Galija Restaurant is located on the anchored ship at the promenade, offering a beautiful view of the Drava River, thus ensuring very pleasant and calming atmosphere. The menu is based on fish, from traditional fish dishes such as fish to a variety of river fish, but also offers some traditional and European dishes.
Slavonska kuća (Slavonian House)
This restaurant offers authentic, homemade traditional Croatian and Slavonian dishes to enjoy – the best special local cuisines, outstanding gourmet food, excellent specialties and distinct regional dishes at our restaurant. They especially take pride in fish specialties, but they also offer a variety of vegeterian and vegan dishes. For dessert they offer selection of fruit as well as various pastries. They operate at tradional premises in a Baroque city centre, ex-fortress (Tvrđa), with a tradional Slavonian interior which creates a very pleasant domestic atmosphere.
Waldinger restaurant
This restaurant is a part of Hotel Waldinger. The modern interior, cozy, homely atmosphere and the staff offer new modern light and fast snacks. An integral part of the offer is a combination of traditional dishes prepared in a modern way, adapted to the needs of a light business lunch or an extension of an office meeting. In addition to the restaurant, this space is also designed as a lounge & wine bar to meet the diverse needs of contemporary guests.
Shavi Lomi
Shavi Lomi (Black Lion) presents a certain naïve, simple, but conceptual cuisine; an interesting correlation of spices and taste arranged on your plate: green millet, vegetarian stew, kohlrabi sauce. Chef Meriko Gubeladze adds color to the Georgian cuisine.
