Au Crocodile
10 Rue De l'Outre, 67000 Strasbourg, France
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
6 PHOTOS
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
© Au Crocodile
Practical information
- Location
- Strasbourg
- Chef
- Romain Brillat
- Cooking
- French | Healthy cooking | Signature cuisine
- Services
- Pets allowed
- Style
- Romantic
Budget
(€)
Indicative price per person (excl. drinks)
112 to 172
Gault&Millau's review 2026
16/20
Remarkable Restaurant
Of all the top restaurants in Strasbourg, Le Crocodile is undoubtedly the one that offers the most consistent experience today—where the decor, cuisine, service, and wine selection are all in perfect harmony. For anyone spending a weekend in Strasbourg and looking for spacious rooms, a theatrical atmosphere, and that touch of solemnity that transforms dinner into a true celebration, this restaurant remains a must-visit! The AEA design firm, in collaboration with Lalique, skillfully renovated the space at the start of the decade: dark-hued walls, crystal sconces, plush carpeting, remarkable acoustics, and subtle play of light and shadow combine to create a sumptuous setting without detracting from the restaurant’s soul. Restored and enhanced by dramatic lighting, the large painting by François-Adolphe Grison depicting a village festival—which has hung there since the restaurant’s opening in 1874—remains the undisputed centerpiece of the space. Romain Brillat, a disciple of Gilles Goujon, practices a classic cuisine enlivened by bold touches, faithful to the seasons and fueled by a genuine curiosity for Alsatian artisans and local terroir. The Tarbouriech oyster stuffed with pork, served with a pork-rind fritter and a Mertensia leaf, perfectly encapsulates his taste for land-and-sea pairings and chic rustic charm. The wild turbot is masterful; its thick, juicy flesh is paired with black Iranian lemon, barbillon, and beans, then enhanced by a bone broth made with the Otter estate’s O2 oxidative wine—a four-toque-worthy dish. The summer venison, remarkably tender, gains a unique character with a sauce spiced with cascara that has been dried and then rehydrated. Under the guidance of Louise-Anne Ruhlmann, an elegant and attentive hostess, a skilled staff knows how to elevate this cuisine with thoughtful touches at the table, whether it’s the playful twists of a pepper mill garnished withdried lobster roe on a blue lobster, cooked to order with its ravioli, or the spectacular pipette filled with olive oil that puts the finishing touch on the now-signature dessert: a delicate crystalline sphere enclosing chiboust cream and vanilla ice cream. The sommelier speaks passionately about wine and offers spot-on recommendations. The wine cellar is impressive: one section dedicated to Alsace, rich in grands crus, and a second covering the major French regions, featuring a deep selection of Burgundies, old Bordeaux dating back to 1937, fine wines from the Loire Valley, and a remarkable selection by the glass.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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