Au Bœuf Rouge

Au Bœuf Rouge, a countryside hotel-restaurant near Strasbourg, marries Alsatian tradition with modern, creative cuisine through a product-driven approach that selects seasonal, high-quality ingredients—local or carefully imported—and elevates them with contemporary techniques and imaginative presentation. Successor to Paul, the house renews its menu regularly, offers multiple tasting and set menus (including vegetarian-adaptable options and a dedicated children’s menu), provides plant-based alternatives on request, includes service and taxes in published menus, and appears in guide selections; an on-site hotel with suites makes it suitable for destination dining and short stays. The restaurant occupies an elegant, pastoral setting with a main dining room, two private salons and a bar lounge, offering a calm, refined atmosphere away from city noise. Spaces welcome solo diners, small groups and corporate events in a comfortable country-house style. The cooking is modern French, rooted in tradition but focused on creativity, seasonality and high-quality produce, with dishes that blend classic techniques and contemporary international influences; menus remain adaptable, including vegetarian options that emphasize freshness and suitability. François Golla leads the kitchen. Specialties include goose foie gras opera with cep gel and powder; large royal langoustine, crispy with vermicelli and preserved lemon; "burned" leek with warm black truffle galette; hay-baked Alsatian/Lorraine beef tenderloin with oxtail; supreme of pike-perch cooked at low temperature with black truffles; and farmhouse Munster cheese prepared as ice cream with potato sabayon.