de:ja
1 Rue Schimper, 67000 Strasbourg, France
© Christophe Urbain
6 PHOTOS
© Christophe Urbain
Practical information
- Location
- Strasbourg
- Chef
- David Degoursy et Jeanne Satori
- Cooking
- French | Healthy cooking | Local | Signature cuisine
- Style
- Romantic, With family
Budget
(€)
Indicative price per person (excl. drinks)
120 to 160
Gault&Millau's review 2026
15,5/20
Remarkable Restaurant
Located just outside the embassy district, this restaurant exudes an intimate atmosphere with remarkable confidence. Spacious round tables, light-colored hardwood floors, Scandinavian design, and pendant lights hung with millimeter precision: nothing here seems left to chance, and this attention to detail in the decor foreshadows the precision of the dishes. Jeanne Satori manages the dining room with tact, poise, and a warmth that has become rare enough to warrant mention. She introduces the team, shares their stories, and fosters conversation; the chefs themselves come out to interact with the guests, the dishes have a story behind them, and one quickly understands what the owners mean by “urban innkeepers.” The expression isn’t just a slogan: it sums up quite well this way of combining contemporary standards with the warmth of home. The cuisine skillfully avoids regional nostalgia. It draws inspiration from Alsace and the Rhine region without resorting to folklore, maintains a very solid French foundation, and challenges it with fermented ingredients, black garlic, juniper, wild thyme, and tangy condiments. The Gebradeldi, transformed into a crispy potato cylinder topped with fromage blanc, wittily evoke the winstub; Grandma Gabi’s dampfnudle, superbly tender, are another nod to the local heritage, stripped of any heaviness. The “vegetable medley à la baeckeoffe” impresses with its perfectly balanced abundance: asparagus, peas, carrots, strawberries, confit garlic, kumquats, and wild thyme come together to form a precise, vibrant, and indulgent vegetable landscape. The brill, cooked to perfection, gains even more elegance with its whipped beurre blanc, sauce vierge, and fig-shallot condiment. The roast pigeon is the dish with the most character: tender meat, candied beets, juniper, and a black garlic jus with an almost earthy depth. The crispy veal sweetbreads, served with morels and hazelnuts, are less entirely convincing: denser and less well-defined, they lack some of the distinction that elevates the previous dishes. On the dessert side, the rhubarb and strawberries charm with their freshness and the skillful use of bay leaf, even if the soufflé—too airy—would benefit from having more body. This is, perhaps, the only area where the restaurant still has real room for improvement. The wine cellar follows the same philosophy: committed, vibrant, personal, and decidedly natural, with a strong presence of Alsace wines and selections that prioritize uniqueness over the great classics. It’s a selection made with conviction, designed to complement a cuisine that ranks today among the most contemporary, coherent, and stimulating in Strasbourg.
Map
OPENING HOURS
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Menu
A la carte
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