Two-by-two at La Garenne
A cozy and warm environment, serving regional cuisine and an extensive wine menu – these are the ingredients of this new restaurant in Saverne. Conceived by Chef Sébastien Schmitt, the menu emphasizes the use of fresh, local and well-sourced products. You can feast yourself on yellow poultry (a specialty breed), steak au poivre, cod or even "bissele," a sort of Alsatian tapas, among which you can find Munster croquettes or the compulsory tarte flambée. Regarding wines, there are approximately 250 references suggested at the restaurant and at the adjoining bar. Moreover, a dozen rooms should open soon, aimed at extending the culinary experience.
Among friends at Le Tigre brewery
Thanks to the reopening of this mythical brewery, part of Strasbourg’s history comes back to life. Stronghold of the Hatt family, owner of Kronenbourg brewery, the institution gives it name to Tigre Bock beer, created in 1921. Almost a hundred years later, the brewery that enlivened Strasbourg evenings up until the 60s is reborn, bringing with it the famous beverage brewed on-site (whose fermenting tuns can be seen from the "Petit Tigre" bar). Under the large Art Déco dome, you can sit down at a table in Grand Tigre to enjoy a tarte flambée made with homemade dough.
Family dinner at Storck
The restaurant of the Vaillant Hotel, at Sélestat, has been renovated this winter. Surrounded by contemporary décor, you can enjoy French cuisine with Alsatian influence that ranges from pan-fried scallops with saffron to Alsatian choucroute (sauerkraut). Storck also has a space devoted to children and a large terrace, which makes it absolutely perfect to enjoy the first spells of milder weather. Ideal both before and after visiting Sélestat’s Humanist Library.
Dinner for two at Why Not
After working at “Auberge de l’Ill” at Illhaeusern, “Arnsbourg” at Baerenthal and “Les Violettes” at Jungholtz, Strasbourg was the place Chef Loïc Bosc chose to settle his pots and pans. At Why Not, he produces a contemporary market cuisine offering leg of lamb with aromatic herbs, a veal fillet at low temperature, or even a coconut Eskimo. The most adventurous visitors should try the "inspirational menu", which includes surprise dishes, as well as the cigar bar.