Access for people with disabilities | Children's Menu | Cooking lessons | Garden | Pets allowed
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
55 to 135
Gault&Millau's review2026
At Buerehiesel, Strasbourg boasts this enviable rarity: a country house in the heart of the city, nestled in the distinguished setting of the Orangerie, in the shadow of the Council of Europe, in this residential and diplomatic neighborhood where the city suddenly seems to make itself at home. The Alsatian farmhouse, built in 1607, dismantled in Molsheim, and then rebuilt for the 1895 Industrial Exhibition, retains in its half-timbered walls, cobblestone courtyard, and trimmed boxwood a grace reminiscent of ancient theater; the glass roof added in 1989, far from looking dated, remains the best vantage point—bathed in natural light—from which to savor the delightful illusion of a civilized countryside in the heart of Strasbourg. Éric Westermann’s cuisine follows a classical tradition, yet is driven by a genuine respect for the seasons and the bountiful land of Alsace, featuring named market gardeners, specific herbs, and classic French sauces enlivened by elderberry, fermented lemon, or goat’s beard. The flambéed mackerel, served with rillettes and cauliflower cream, opens the meal without any flashy fanfare, offering a clean, maritime flavor profile. The spider crab with lime, quinoa, crisp vegetables, and a delicate citrus-infused shellfish jelly charms with its simplicity, its light seasoning, and that tangy freshness that lightens the dish without compromising its richness. The Arctic char from the Isère, served with Nice squash, apple, grape chutney, and a sea-infused lemongrass cream, showcases precise cooking and a lovely vegetable pairing, though the sauce—too subtle—would have benefited from further enhancing the fish’s delicate flesh. Théo Kieffer’s pigeon, with Marthe Kehren’s salsify, celery, and mushrooms from La Petite-Pierre, is based on precise cooking and a substantial sauce, but the pastilla lacks the light, airy crispness that would have given the dish its full impact. The warm pineapple-rum soufflé, accompanied by mango with cilantro and coconut sorbet, reassures with its impeccable classicism before seducing with a fresh, precise, and well-balanced tropical note. The wine cellar, for its part, speaks volumes: Alsace shines with Trimbach, Albert Mann, Barnès-Buecher, and Schoenheitz; the terroirs are thoughtfully curated; and Burgundy boasts a lineup of exceptional wines, from Leflaive to Rousseau, from Coche-Dury to Romanée-Conti. The service remains competent, with no notable missteps, but the overall experience could benefit from more warmth, naturalness, and presence, so that the hospitality fully matches the charm of the venue. Buerehiesel remains a wonderful spot in Strasbourg, now closer to a high-end brasserie than an exclusive restaurant, but supported by a stunning setting, a carefully curated wine cellar, and authentic cuisine.
4 Boulevard De l'Orangerie
67000 Strasbourg
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OPENING HOURS
MON
TUE
WED
THUR
FRI
SAT
SUN
People
Maxim ShumilinChef de service
Maxim ShumilinChef de service
Maxime PetitHead sommelier
Maxime PetitHead sommelier
Eric WestermannChef
Eric WestermannChef
Menu
A la carte
Appetizers
Shredded crab with lime, quinoa and crunchy vegetables, citrus shellfish jelly
€29
Caviar osciètre maison Kaviari tartare de bar de ligne et compression de caviar séché, chlorophylle de tétragone, crème glacée au Gin et blinis au levain
€49
Main dishes
Roasted Brittany blue lobster with orange powder, crispy claw, zucchini flower stuffed with salpicon and zucchini violon. Zucchini set with lobster jus
€55
Sauté-roasted veal cutlet, gremolata and Caesar sauce, melting-pot of beans from Marthe's, mushroom stuffed with braised brisket and veal jus with chanterelles
€39
Dessert
Alsace raspberries and orange blossom baba mint, raspberries and Moroccan mint sorbet
€16
Yellow peaches hot soufflé and thyme crumble, rosé granita, mascarpone sorbet
€16
