Overview of the menu
Restaurant Partage, located in the charming town of Andlau, France, offers a culinary experience that celebrates seasonal and locally sourced ingredients. The philosophy here revolves around creating dishes that reflect the essence of the region, emphasizing freshness and quality. Chef Hugo meticulously crafts the menu to highlight the best of what local producers have to offer, ensuring each dish tells a story of its origin.
Signature dishes
- Menu Passion - A delightful selection featuring seasonal ingredients, priced at €49.
- Menu Producteurs - Showcasing locally sourced products, available for €59.
- Menu Enfant - A child-friendly menu priced at €12.
Beverages and pairings
The beverage selection at Restaurant Partage is thoughtfully curated to complement the exquisite dishes. Guests can enjoy a range of local wines, expertly paired with each course. The knowledgeable staff is always ready to recommend the perfect wine to enhance your dining experience, ensuring that every sip harmonizes with the flavors on your plate.
Dietary options
Restaurant Partage caters to various dietary needs, offering vegetarian, vegan, and gluten-free options. The menu is designed to accommodate allergens, ensuring that all guests can enjoy a memorable meal without worry. The attentive staff is trained to assist with any dietary inquiries, making every visit a comfortable experience.
Chef recommendations
For a truly exceptional dining experience, Chef Hugo recommends trying the Menu Passion, which showcases the best seasonal ingredients. Additionally, the cheese plate is a must-try, featuring a fabulous selection that has garnered rave reviews from guests. These highlights reflect the restaurant's commitment to quality and flavor.
Experience the menu
Join us at Restaurant Partage in Andlau for an unforgettable culinary experience. With a focus on seasonal ingredients and a dedication to quality, every meal is a celebration of local flavors. Reserve your table today and indulge in the exquisite offerings crafted by Chef Hugo.



