Buerehiesel - Strasbourg

Kitchen with finesse that goes right where you need it is to say in the heart. simple, good, efficient, chic, refined. everything is said

Our 5th or 6th dinner on the last 15 years in this Strasbourg institution. On the programme this time: tasting menu last Friday for a very successful evening.Reconciled with the buerehiesel which had in our opinion experienced a small decrease of form in the few moments that followed the transition antoine -- deemed eric Westermann.The following: eric is there: it is his house with very nice recipes while keeping the signature dishes that remain unavoidable and to test if ever tasted. The nice surprise of the eric touch: this quinoa turret under a green lemon jelly. It wasn't there, it's new and...if we didn't regret to have the lobster usually planned in the 1st dish of the degustationle dish signature of the house: the frogs in the deer. And necessarily, as at each time, one sauces the plate regretting not having a bite of this sublime juice!(Okay: one sausage each of the 5 dishes!!! especially the background of bouillabaisse well scented of the fennel that accompanied the barbet and the encornets (full cooking of the crustaceans)A flat: the lamb. It is a classic of the house and antoine westermann was walking through the bike pyrenees in search of producers (and during a cooking internship at the buerehiesel, I had the great privilege of participating in a selection of lambs). before last night: a tiny medallion (no doubt the last piece of end-of-service). Okay for a little shovel or net medallion. but add at least one side, a bone, a small piece of square.A nose view: 30 grams of lamb...Well, what (by cutting very small: 3 bites). Why ?bon : it has not gambled the overall impression of a growing slope of quality and cuisine and service.About the service: to be done by the two sommeliers : young, not peddlers like some other houses of the region, not invasive, very good wine tellers : top !donc : thank you (except for the lamb...snif)

Dinner with family, well received, four with a babyservice impeccable, two sommeliers who know their work, splendid dishes, fine and with high-end products...Correct price for a 1 star, wines however a little expensive (but excellent and well chosen)

This place way better 15 years ago. Food seemed unexciting. There was not one dish that blew us away. Way expensive for what it is now. The Macaws outside in the zoo were the highlight. Pass.

What a disappointment. having kept this restaurant for our last evening was an error that in addition cost expensive. 1- 30 min waiting between the entrance and the resistance plate. we had taken the 3-course menu on purpose and still stayed at the table from 8:30 to 11:30!!! much too long for such a 2- service deplorable or just a person had the level of a michelin star, the rest of the juniors without any elegance or effectivity what is more serious! 3- rank leader seen once and then disappeared throughout the service. 4- we had to be booked in wine while the waiter passed 10,000 times in front of our table. 4- crawling insects like cockroaches (but it wasn't) went in the middle of a meal going up on the table! server answer "yes, it is a problem" my answer "it can happen on the terrace but we are at 15 since the beginning of the meal"! unacceptable in an establishment that wants to be at the top! 5- duck net full of nerve, very unpleasant to eat. 6- dessert announced immediately not available after the menu chois instead of telling us before alternative: blown to cherries. hot out of the oven by 30 degrees in the shade! and too sweet. I don't understand that this restaurant has a star at the michelin. We have already tried other stars in strasburg that they are worth it and the price. for 300€ for two, okay the wine was 115€ but the rest is not worth it.