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Ondine

In the picturesque little streets of the Petite France neighbourhood, this tiny restaurant attracts those looking for a lively, meaningful culinary experience. At the helm are Noémie D'hooge, an art graduate turned chef, and her partner Marin Remy, whose path has been more conventional. Their modern, predominantly plant-based set menu is full of finesse, featuring seasonal ingredients that have been carefully selected from small local producers. You'll be pleasantly struck by the variety of dishes, which are never repeated twice. The pair work in front of the customer in a pleasant, laid-back atmosphere. As for drinks, the Salvadoran sommelier serves a range of wines, often natural, as well as home-made kombuchas and other non-alcoholic concoctions.

Léonor

Behind a 19C façade and within 18C walls, this contemporary hotel designed by Jean-Philippe Nuel has its own lounge-style restaurant adjoining the bar. The menu is in keeping with the culinary zeitgeist: for example, tuna sashimi, mango, avocado, with soy and sesame sauce, or saddle of lamb with herbs, crispy potatoes and courgette coulis. For tables of friends, there are large dishes designed to share (whole fish, rib steak etc). For those with a sweet tooth, cast an eye over the display cabinet, where some desserts are plated up and there are pretty pastries to choose from.

Au Crocodile

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 cream of the trimmings) with squash, or Dover sole with buddha’s hand, root vegetables and shellfish.

Strasbourg - FRANCE

1741

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 where you can watch the kitchen team and chef Jérémy Page at work. After training with Robuchon, Page signs delicate, precise recipes, strewn with passing nods to Alsace. His inspiration comes to the forefront in sauces and jus, such as a seaweed cream paired with a lightly seared fillet of John Dory, or a Grand Veneur game sauce that flanks a medallion of wild boar. A festival of flavours that is beautifully paired with a splendid selection of Alsace wines (grands crus, organic, etc).

Strasbourg - FRANCE

Au Pont Corbeau

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.

Strasbourg - FRANCE

Gavroche

In a quiet side street in the Krutenau quarter, this restaurant has an intimate feel. Chef Alexy Fuchs serves contemporary cuisine (langoustine, apple salad and mustard ice, or scallops, sweet potato, crispy ravioli and bisque emulsion) with the odd nod to Alsace, as in the foie gras terrine with fruit chutney and dampfnudel. Service is particularly charming.

Buerehiesel

This picturesque, half-timbered 17C farmhouse was reconstructed stone by stone in the Orangerie Park, next-door to the Council of Europe. The conservatory dining room and patio command a bucolic view of this leafy haven. The menu features some of the house signature dishes, such as frog’s legs sautéed in chervil or free-range pullet roasted in a casserole dish (backeoffe), together with more contemporary seasonal recipes.

Umami

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 dressing.

Strasbourg - FRANCE