Just two blocks away from the cathedral, this intimate, family-run restaurant is tucked away down a side street. It serves Alsace tapas, an original way to discover Alsace dishes in small bites; the cold tapas menu can include homemade Preskopff served with pickles, maki of local trout, and a cheese platter, while the hot tapas menu showcases mini burgers of Fleischkiechle (meat fritters), Fleischschnäcke (slices of ground meat rolls), and mushrooms stuffed with snails. There is also a choice of flambéed tarts and full-sized desserts.

The Chef takes classic Alsatian dishes and transforms them into tapas. My wife and I ordered and shared “Saucisson du moment (Bergkäs ou Munster… selon arrivage) de la boucherie Degert, Pickles,” “Grumbeerekiechle et bibeleskäs (4 pièces),” Fleischkiechle mini-burger style with Lapoutroie fresh cheese,” “Hot-dog alsacien (2pièces),” “Fleischschnäcke et raifort (5 pièces),” Asperges blanche d’Alsace, sauces maison (5 pièces), “Gratinée à la tomme bio, lard et oignons,” “Au munster, lard et oignons,” the “Kougelhopf façon pain perdu, fruit du moment et boule de glace,” for dessert. I enjoyed my experience at Restaurant Les Chauvins.

Les Chauvins, a father and son run restaurant, opened in early 2018 and has quickly established a place in the hearts of the locals. Chef Yannick Bangratz’ innovative menu always has an eye on the traditional flavours of Alsace but with influences from the Mediterranean – it makes for a truly scrumptious, seasonal menu of local products. The choice is agonisingly difficult as there’s so much that you’ll want to try – luckily for you, they specialise in Tapas style dishes so you get to try several specialities and don’t miss out!

Restaurant Les Chauvin Père et Fils has found a creative way to modernize Alsatian-style cuisine—one that can sometimes feel a bit anchored in the past. Located in the city center, the restaurant serves hot and cold small plates that each draw on the staples of Alsatian traditions. Expect dishes from smoked herring to sausages with pickles, "Fleishkieschle" mini-burgers topped with a soft local cheese, and ravioli in broth.

Restaurant Les Chauvins, Père & Fils is family run and specialises in Alsatian tapas and specialities using local products with a clever twist. The tapas menu includes their take on Sushi with locally caught trout, horseradish (of course), local cheese and rice with a superb sauce. The pickled vegetables are just delicious and their home made foie gras with onion chutney is superb.

Froids ou chauds, on déguste ces tapas concus à partir de produits du terroir !. On trouve par exemple des champignons farcis aux escargots, un hot-dog alsacien, un mini burger ou des toasts au foie gras accompagnés de choucroute confites !. Pratique pour avoir toute l'Alsace dans son assiette !

Great value restaurants: Restaurant Au Pont Corbeau, Le Baeckeoffe d’Alsace, La Fignette, S’Thomas Stuebel, Namsan Maru (Korean), Restaurant Les Chauvins Père & Fils, and Chez Yvonne.

Terroirs de Lorraine – Michel Roth Longtemps considérées comme les pires endroits pour déjeuner ou dîner, les gares s’offrent une révolution gastronomique, à Paris avec …