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Restaurant with a southern touch offering delicious dishes and Sundgautian specialities in Ferrette.
The Caveau Saint-Bernard has been in Ferrette for a long time, but has suffered various blows of fate. It would seem that this time fate has bet on good fortune with its takeover in June 2012 by this young couple of restaurateurs from Marseille. They bring a decidedly southern touch to the Alsatian Jura restaurant scene, with dishes that have an accent, as they say. We loved the fried carp, a speciality of the Sundgau region. From the Mediterranean: lamb chops with garlic confit, duck breast with honey, red mullet fillets. Excellent value for money, with a focus on organic produce from local producers. The restaurant's original specialties include southern baechhoffa and homemade tartare. In winter, try the porcini fondue.
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Members' reviews on CAVEAU SAINT-BERNARD
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Le personnel est également très mécontent, surtout avec les enfants. A déconseiller, il y a de bien meilleurs endroits.
Mais les tarifs sont assez élevés pour ce qu'il y a dans l'assiette, même si la qualité est plutôt correcte.
La vaisselle présente des marques sans doute liées au passage en machine ; on pourrait attendre un peu mieux pour le prix de la carte...
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