La Casserole

Rating: 14.5
Author: Gault&Millau

24 rue des Juifs, 67000 Strasbourg, France

14.5/20
Chef's Restaurant

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11 PHOTOS

Chef: Kévin Stroh
Cooking: French | Gastronomic
Services: Children's Menu | Pets allowed | Private Parking | Takeaway
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

48 to 132

Gault&Millau's review 2026

We’ve been waiting for this new generation of Strasbourg restaurants—ones capable of looking Alsace straight in the eye without necessarily resorting to wood paneling, checkered tablecloths, and winstub folklore. With Kevin Ströh at the helm, La Casserole clearly fits into this category. On Rue des Juifs, in the heart of Strasbourg where tourists stroll in tight-knit groups, the restaurant has now established itself as a must-visit destination. Inside, the decor has changed: elegant lines, a minimalist setting, and a contemporary atmosphere—yet never cold. The warmth comes from elsewhere—from a particularly attentive dining room staff, present without being intrusive, with that extra touch of friendliness that quickly turns a dinner into a great time. And then there’s the sommelier—a Savoyard who’s found his way to Alsace—who oversees nearly 600 wine selections and, most notably, some 65 wines served by the glass every day. This is a real treat for the curious. The restaurant also has the good sense not to reserve this pleasure solely for special occasions. At lunch, the “Bruit de Casserole” menu, at €64, is a particularly appealing option. Another delightful detail: here, lunch can stretch out until 4 p.m. Enough time to sign a contract, put the world to rights, charm your table neighbor, or finish off in style with one of the restaurant’s fine brandies without feeling the staff start to stack chairs around you. On the plate, Kevin Ströh embraces his roots but refuses to stand still. Alsace and the Vosges are never far away, as with this Arctic char served with pear and fresh herbs, or the house-made duck foie gras. But the cuisine also loves to travel. The langoustine, served with citrus—bergamot, yuzu, ponzu, and Buddha’s hand—creates a vibrant and precise harmony, where the acidity awakens the shellfish’s sweetness without ever overpowering it. The main courses maintain this same energy: a generous portion of lamb, served with lettuce and spring onions, or a barely warmed pollock, served with lettuce, vinaigrette, and rhubarb—all brimming with freshness and tension. A vibrant cuisine that experiments, sometimes takes unconventional paths, and above all never gives the impression of going in circles. The desserts hold their own, even if some portions could still benefit from being scaled back a bit. The raspberry vacherin is truly indulgent, while the profiteroles playfully evoke memories of Black Forest cake. Kevin Ströh has truly found his niche here.