Close to the cathedral, this elementary address doesn't have the most extensive menu in Strasbourg, but its concept is formidably effective: good meats cooked over a wood fire. The main course is not neglected, however, and the starters and desserts are quite respectable, including an œuf cocotte with morel mushrooms and shavings of foie gras, a sablé breton and gratin with Alsatian strawberries, and an all-chocolate with 70% guanaja, fondant, mousse and entremet. The quality of the dishes more than justifies the price: entrecôte de Salers, tournedos with morel mushrooms, filet de boeuf Rossini or tartare au couteau et au foie gras.
Renaud Schneider Chef
