2023-06-02 04:00:00
The fight between the managers of the Domaine des Grottes de Han and the restaurant owners of the rue des Grottes, located a stone’s throw from the entrance to the park, is not new. For several years, the latter denounced the will of the Caves to want to keep tourists so that they consume inside the domain. “They are still encapsulated on the plain of Dry Hamptay, the new starting point for trams and safari cars, comments Joachim Pirret, manager of the restaurant at the entrance to rue des Grottes. And it will be even more the case if they obtain their permit to perpetuate the activity on this place (Editor’s note: a permit application is in progress). They eat a snack in the park at noon and then cross the street at the end of the day to get back to their car. For the Horeca du Coeur de Han, there is clearly a desertification of the village during the day. For my part, I count regarding thirty covers at noon whereas I counted more than a hundred when the ticket office, historic place of departure, turned in the heart of the village. It is obviously not profitable. But what do you want to say to those in charge of the Caves? It’s their business. They do what they want.”
Despite this observation, the discourse of restaurateurs has changed… positively. “Today, I can say that my turnover has increased. And yet, I confess to you that I thought it was the end of my restaurant when it moved to the plain of Dry Hamptay and the arrival of the Mercure hotel and its restaurant…” It is now in the evening that Joachim Pirret spares no effort. He had to adapt, along with his team, to do well.”I wanna say we get eaten every night (laughs). The restaurant is running at full speed. But this information must be dissected, analyzed.
Thanks to the hotel and the lodges
These customers, they come from the Mercure hotel located regarding ten meters from the first restaurant and also from the many lodges that have been created in the area in recent years. “The hotel restaurant cannot capture all the customers while those from the gîtes come to us because, in the evening, the restaurants and snack bars of the Caves are closed. I will add one last element which explains our good figures for the last season. : the scarcity of restaurants. We have gone from 8 to 3 in a few years. The customer therefore no longer has much choice…” The manager nevertheless emphasizes the indirect role of the Caves in this increase in attendance. “If there are so many tourists in Han, it’s because they come to visit the park and the caves. It’s undeniable.”
On the other hand, Joachim Pirret fears that the number of restaurateurs will no longer be sufficient, in the long term, to capture all the customers. “There are only three of us left, not counting the gourmet restaurant which can accommodate 20 people and the chip shop which is a snack bar. In addition, Jean-Pol Hénin, who runs the tavern a little higher (see opposite), is living its last season before taking a well-deserved retirement. If there are only two of us left, we will never have enough space and staff to serve everyone…” The invitation is therefore sent to attract new restaurateurs rue des Grottes.
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