6 of Strasbourg's Best Winstubs


Cozy pub-like places called winstubs are beloved by Alsatians for their traditional comfort dishes — notably onion tart and choucroute garnie — and the local wines they pour by the glass, carafe or bottle. Winstubs offer good value for the money, and the best are very popular, so reservations are advised.

Choucroute garnie, a traditional Alsatian dish with sauerkraut, sausages, ham and potatoes
Choucroute garnie, a traditional Alsatian dish with sauerkraut, sausages, ham and potatoes

Ami Schutz

In addition to winstub classics such as a delicious bacon-and-potato terrine with beer vinaigrette, or choucroute with three fishes (salmon, haddock and pike-perch), this excellent tavern also serves contemporary dishes like honey-and-beer-glazed cod with chestnut-garnished pumpkin mousseline.

1 Ponts Couverts. Tel. (33) 3-88-32-76-98.

Le Clou

Highly regarded by the locals, the specialties of this busy place include “La Salade Strasbourgeoise,” a lettuce salad topped with grated Gruyère cheese and chopped cervelas sausage; and wädele (roasted or boiled pork knuckle) served with a choice of potato salad or sauerkraut.

3 rue du Chaudron. Tel. (33) 3-88-32-11-67.

Chez Yvonne

One of Strasbourg’s chicer winstubs attracts a loyal following of European deputies and local politicians with dishes such as homemade goose foie gras with fig-and-walnut bread, and chicken in Riesling wine sauce.

10 rue du Sanglier. Tel. (33) 3-88-32-84-15.

Au Pont du Corbeau

This is my personal favorite Strasbourg winstub for its friendly apron-wearing waitresses, warm atmosphere and dishes such as grilled pork knuckle, accompanied by a pitcher of Dreyer Pinot Noir.

21 Quai Saint-Nicolas. Tel. (33) 3-88-35-60-68.

Le Tire-Bouchon

Dishes not to miss at this venerable winstub include the pot-au-feu salad (cold poached beef and vegetables), the homemade duck foie gras poached in Alsatian Muscat wine and served with onion jam, and the baeckoeffe aux trois viandes, an Alsatian version of shepherd’s pie with lamb, pork and beef.

5 rue des Tailleurs de Pierre. Tel. (33) 3-88-22-16-32.


The menu varies according to the season, but cold-weather dishes to look out for include verrine of beef cheeks and carrots with horseradish mayonnaise, steamed leeks with ravigote sauce and foie gras shavings, and fleischkiechles (meat-loaf patties) in roasted veal sauce with morel mushrooms.

8 place du Marché aux Cochons de Lait. Tel. (33) 3-88-32-17-63.

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