丽尔城堡酒店

Situated in the heart of Petite France with its picture postcard half-timbered houses, this restaurant combines flavours from near and far. Its name suggests as much: umami is the fifth flavour in Japanese cuisine, alongside sweet, sour, bitter and salty. A keen globetrotter, chef René Fieger signs market-fresh cuisine scattered with exoticism, yet solidly rooted in tradition. The chef is entirely alone in the kitchen, conjuring up dishes that delight. Highlights include a slab of halibut, finely diced yellow and green courgettes, sliced green beans and an acidic, slightly creamy dashi-kefir d

Opposite Palais Rohan, an architectural masterpiece completed in 1741, this ‘1741’ is the quintessence of stylish, depicted by cosy, pleasantly hushed dining rooms and a counter that shines the spotlight on the consummate handiwork of the kitchen team and chef Jérémy Page. The chef, a former disciple of Robuchon, signs delicate, precise recipes, strewn with nods to Alsace. His creativity is particularly notable in sauces and jus: seaweed soup, curry-laced scallop stock or a Grand Veneur game sauce…

The stuffed crocodile in the window, a souvenir brought back from Egypt by a Napoleonic soldier, underlines the historic character of this iconic Strasbourg establishment, which boasted 3 stars under chef Émile Jung. Following a top to toe refurbishment that has preserved the spirit of the venue, it shines brightly on the culinary scene of Strasbourg. Chef Romain Brillat, former second of Gilles Goujon and a distant relative of Brillat-Savarin, the famous French gourmet, has achieved a balance between classicism and sophistication. Examples include his original take on scallops (ravioli and cr

Experience local gastronomic specialities and traditional decor (Renaissance features, posters) in this restaurant next door to the Musée Alsacien, with its displays of popular art.

Called ID in tribute to its charismatic owners, Isabelle and Denis Vetter, this restaurant is tucked away in a plush 18C edifice that boasts a grandiose period staircase. A muted contemporary interior sets the stage for a seasonal score that alternates between bold daring compositions and regressive family favourites. The desserts are in the same vein, illustrated by a refreshing mint-spiked rhubarb soup or Alsace saffron-flavoured crème.

A buzzy vibe and closely packed tables set the scene in this winstub, whose menu is the epitome of Alsace tradition (cockerel in Riesling, garnished sauerkraut, braised knuckle), albeit with a few more creative dishes, such as their delicate Alsace makis. Don’t miss the chance to sample one of the house specialties: melt-in-the-mouth pork cheeks slowly braised and simmered in a velvety pinot noir sauce – to die for!

We could not but fall in love with this authentic inn, run by a couple of professionals. Their generous restaurant, close to the “Petite France”, nurtures traditional flavours (breast of chicken with jus, cod fillet with vegetables and mushrooms, game in season) depending on market availability. The simple décor is embellished with humorous posters on Alsace by the renowned Tomi Ungerer.