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Franny S: NYT: Appetizers include warm smoked eel and foie gras with fruit chutney, while main dishes offer a Mediterranean-Mideast touch, such as the succulent, smoky-sweet shank of lamb with cinnamon, cumin.
Franny S: NYT: If you don’t have an Alsatian grandmother to cook you boiled beef with horseradish or riesling-braised chicken, Fink’Stuebel is a warm, wood-beamed substitute.
Franny S: NYT: the fast-rising 1741 restaurant occupies an early-19th-century mansion whose stairwell elevates guests through four levels of small salons decorated in Baroque boudoir style.
Franny S: NYT: More rustic and refined, Le XX, a wine bar, opened this year with tables made from barrels, a cozy lounge nook and a list of Gallic vintages.
Franny S: " The rustic Strasbourg restaurant, loved by such luminary chefs as Jean-George Vongerichten, serves the epitome of Alsatian comfort food with its choucroute garnie stealing the show."