30/12/2025: Terrific steakhouse in the heart of the Petite France area of Strasbourg. The chef here is great fun and makes everyone feel welcome. This is primarily a steak restaurant, although there are other items on the menu. Vegetarians need not bother; this place is not for you. Their signature dish is steak that is finished by being pressed with a hot flatiron. Yeah, it's a gimmick, but it's good fun. And don't even bother asking for the steak anything more than medium rare. I politely asked for medium, but it came medium rare, which was fine. It was pretty much what I expected. The menu offers a good deal of three courses for 78 euro, and the food and service are top notch. Would definitely return and very happy to recommend.
23/12/2025: We dined at Pierre – Au bois de feu, ideally located just steps from Strasbourg Cathedral, and the experience was very pleasant overall.
It's a small restaurant, seating only about twenty, with a very cozy and welcoming atmosphere. The tables are well spaced, allowing for both romantic moments and meals in small groups, without excessive noise. The setting is calm and intimate, and you immediately feel at ease.
The kitchen is open, which is really enjoyable: you can watch the two chefs prepare the dishes with care and simplicity. The plates are beautifully presented and, above all, very fresh. The quality of the ingredients is immediately apparent. The meat is excellent, and the ribeye cooked on a hot iron is to die for: tender, flavorful, melt-in-your-mouth, with true mastery of the cooking technique. The chef's presentation and explanations of the dish are an integral part of the experience. The snails were also very delicate and flavorful.
The dessert was a real treat: a fusion of crème caramel and crème brûlée, two desserts I adore, combined with remarkable skill. A flawless experience in my eyes.
The service was warm and attentive, but two things unfortunately marred the end of the meal. A sauce was recommended to us without informing us that it was an extra charge, costing €15 for a small jar, which was an unpleasant surprise when the bill arrived. Furthermore, the bread was served sparingly, slice by slice, which was rather frustrating.
These details don't detract from the quality of the food or the charm of the place, but the lack of transparency regarding the extra charge is regrettable and leaves an unpleasant impression at the end of the meal. Nevertheless, it remains a very good restaurant, with honest and expertly prepared cuisine.
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