Léonor

Rating: 13.5
Author: Gault&Millau

11 Rue De La Nuée-Bleue, 67000 Strasbourg, France

13.5/20
Chef's Restaurant

BOOK

5 PHOTOS

Chef: Axelle Stelter
Cooking: French | Modern
Services: Terrace
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

35 to 42

Gault&Millau's review 2026

In the center of Strasbourg, the Léonor hotel has been busy since it opened in 2021. A former police station that has been given a new look by Jean-Philippe Nuel... and the kitchens are inspired by chef Nicolas Stamm, who hails directly from Obernai. The menu prepared by Axelle and Mathias Stelter alternates between the "highlights" of the great classic hotels: vitello tonnato, beef tataki, or tuna sashimi. But it's also possible to set a course for the region, by choosing, for example, this tartar of trout from Alsace and its bibeleskaes-style emulsion, or these leeks with vinaigrette, candied egg yolk and that touch of acidity given by the kumquat. The main courses offer the same choices: this tagine-style vegetable cassolette is spiced up with local saffron, and this roasted wild meagre is enhanced by a herring caviar for a gourmet touch. There are also sharing dishes that are just as successful: like this whole roasted sea bream, or this veal chop sautéed with early vegetables and a morel sauce. Desserts are undoubtedly the highlight not to be missed. Marcel Pignolet has opted for a highly aromatic, desugared pastry line. And as soon as the first days of summer arrive, he'll no doubt be counting on perfectly turbinated, gourmet ice creams that are once again low in sugar. Here, rhubarb is served candied with verbena, with an almond tuile, Madagascar vanilla ice cream and crisp meringue. It's much the same recipe for red fruit pavlova, with this yoghurt ice cream. And if you're still not convinced, take a look at the display case just to the right of reception. Four desserts are displayed in jewel-like fashion... and you'll find the same good ideas: this pistachio cremeux is as beautiful as it is good. To wash it all down, the wine list focuses above all on Alsace, and if you don't want wine, the barman will suggest cocktails with or without alcohol, using Alsatian tonics in particular.