Buerehiesel

This place has all of the bells and whistles of a haute cuisine fine dining experience. A greeting at the door by 4 staff members. It was all smiles and polite courtesy.

The dining room was in an atrium: lots of dark wood and glass. Very striking in appearance.

We opted for the 7 course tasting menu with wine pairings. What we didn't realize was that this tasting menu would be tantamount to going 12 rounds in a boxing ring.

Here's the blow by blow.

First they bring you an amuse bouche: a piece of bread that tasted like it had hints of cheddar and bacon.

Ok, I feel good. Round 1 and I've been training for this all my life.

Then they hit you with a trio of 3 MORE AMUSE BOUCHES! One was thinly sliced radish wrapped like a tortilini stuffed with cream and a veggie purée. Another was a thin cracker exterior filled with goats cheese but it looked like a toasted marshmallow. The last was a green tube of magic stuffed with panna cotta.

Ok, sucker punches aside, I'm still doing well. I'm still light on my feet. I let my years of food training kick in.

Now that the amuse bouches are out of the way, they fucking hit you with a motherfucking FIFTH AMUSE BOUCHE! Who hurt these people? 5 of them? The fifth one was a prepared mussel with a cream and wine sauce.

That fifth amuse was like a left jab that caught me funny. I shake it off, get back in there.

So, finally, the first course was caviar with teeny tiny blinis. The caviar was on top of this seafood gelée and a cauliflower purée. Never thought of caviar and cauliflower going together, but they do.

Now I'm feeling a bit cocky. That dish weren't nuthin! I'm bobbin and weavin.

2nd course: frog legs and onion ravioli. The frog legs are the specialty of this place and I see why. The onion ravioli were a real surprise as I didn't see it in the description.

I'm still loose. I'm jabbing and floating.

3rd course: pumpkin tart. Ok, this tart was much bigger than I thought it would be. It was tasty but that pastry was rich enough that this thing was deceptive.

Still feeling ok, but realized it's the 5th round and I thought it was the 7th. Just gotta keep going.

4th course: sea bass with black truffle, Jerusalem artichoke and "devil jus". Delicious but very rich. Wasn't expecting a fish course to be heavy.

I'm taking a few hits, but it ain't nuthin. Keep my gloves up and I keep going.

5th course: roasted deer tenderloin with a deer & blueberry jus and compressed sweet potato cut into thin slices and layered one after the other to create 2 perfect cubes. Deer was cooked to perfection. The compressed sweet potato was exquisite.

Ok, ok. Took some knocks, but I'm in the 9th round and I know I'm gonna be able to go the distance.

6th course: Cheese. They wheel out this cart that has about 20 cheeses in it ranging from kinda stinky to stinky to fully green mold. When they open up the door to this display case you are getting hammmered by the scent of either the finest of French cheeses ever imagined or a terminal case of foot fungus. I make my choices including a classic Camembert and a super French blue cheese. There was one that was close to an aged gouda, one that had a ribbon of ash in the middle and the last was described by the waiter as "very strong".

I'm taking some serious body blows. My gloves keep dropping and now I'm taking head shots. I'm dead on my feet. I'm praying for death. This cheese is so fatty and rich. I wasn't ready for this. This cheese was watching my old fights, it knew my weaknesses.

Then, a palette cleanser of grapefruit sorbet shows up.

It was the whiff of ammonia salt I needed to get my second wind. This meal ain't gonna beat me!

7th course: Diced green apple, poached apple pieces, shiso ice cream, and panna cotta. Truly delicious. Not heavy. Thank buddha.

I think I can make it. I can't hear my trainer. There is no sound. I'm functioning on muscle memory.

They ask us if we want coffee. I see people at other tables getting espresso shots, but it comes with a plate of candy coated pretzels and what looks like cinnamon sugar coated sheets of ginger bread. We avoid coffee to avoid the extra food.

Secret course 8: They bring out a plate of 5 dessert pieces: A candied orange peel, a compressed tangerine gelée piece, a mini pice of layered orange cake (I swear by Christ that a shrink ray was used to make this), a chocolate truffle, and a mini financier cake.

Through the drunken haze of a food coma and partially out of sheer terror, I ask for the check. I pay and practically sprint out of the building before they try to cram a dinner mint into my mouth and results in my body exploding.

This meal was truly a great experience and highly recommend this place.

I'm not sure where these reviews are coming from. My advice... Please spend your money elsewhere. I got incredibly bad food poisoning from this restaurant. The food was not good - The service was horrible. We contacted the restaurant directly and were ignored.

I could go on and on about the ambiance lacking, or the horrendous service from our waiter... The worst service we've ever had in our entire lives (waiter named Houman??), or the discombobulated, cold, and tasteless food.

I have so much to say about this place and not one thing is positive. Please save your money, time, and go elsewhere. My husband and I travel often and we wouldn't even eat here again if the meal was given to us for free.

As for the service, there was one tall gentleman with buzzed hair on the bottom and the rest of his hair in a ponytail. He was the highlight of the meal. Our waiter Houman was the worst we've ever had in our entire lives! We asked him after appetizers to please watch out for us more and refill our water, clear our plates, ask if we are enjoying our meal, etc. He sarcastically said "ok", and we never saw him again. He didn't come back to our table once the rest of the meal! We've had much more stellar service from a food truck.

We have eaten at Michelin restaurants and I'm shocked that this restaurant is even in the same league. It has actually made me question the validity of Michelin stars and I'll be writing directly to them.

One of my favorite "gastronomic" restaurant in Alsace. Close to a residential neighboor, in L'Orangerie park, you will find exquisite Alsatian cuisine.

Grt the frogs legs.

Expensive at dinner, a steal for lunch!

Buerehiesel was my first Michelin star restaurant experience and I honestly don't know what could top it. The whole experience was amazing. First, I'm glad I called for reservations. We were looking for a place to eat and saw this restaurant and on a whim decided to go a couple hours before. Glad I called because when we showed up, the greeter had a list of the reservations (which we weren't on since we recently called).

You're treated like a king here. 2 amouse bouches, start off with champagne, the somelier tastes the wine himself, 2 waiters in sync when picking up your completed plates, 2 additional desserts to end the meal, the chef says goodbye as you leave, plus everything in between.

I was really impressed with the cost for this restaurant too. If you're going to do Michelin star, then you might as well do it right, and you can do it right for $100 a person. They have the set menus, but the a la carte is very reasonable as well. It's the wine that'll raise your cost but you're in France, get the wine.

A Michelin one star, we were told we could have a table only on the outside terrace, though the main dining room remained only partially full during our stay.

White wine was served too cold, too common these days, but wine service was good, list expensive but adequate.

The waiter who took our a la carte order insisted we choose a dessert at the time of ordering. We hesitated, not knowing if we would want dessert at the end of the meal and asked if we could wait. He made his irritation quite evident and stated that the kitchen wanted to know now. He walked away abruptly and never reformed to ask again. It was not the behavior expected in a restaurant like this.

First course of langoustine was slightly undercooked though delicious. Remaining dishes were lovely including the chicken for two, prepared in an Alsatian version of en croute, though the black truffles shaved on top had little scent.

Tablecloths had creases, not ironed smooth, ambience outside a bit lacking, and nothing would make me return. I see no second star in their future.

Management needs to look at the front of the house where impressions are made.

Incredibly overrated. Service provided to our group last night was amateurish and slow. Never even poured water during the meal. Wine pairing for 4 courses should be 4 wines. Only two served, and those were low cost. Courses served lukewarm. How disappointing. Plaques on the wall signed by Macchioni and Jean-Georges should be taken down. This place does not deserve it.

Beautiful, elegant, romantic restaurant in L'Orangerie. Expensive, but worth it if you love beautiful, finely crafted French food. One of the finest meals I have ever had, and it was lunch! Service is superb and they have menus in English is so needed. Enjoy.

The interior is a beautiful atrium-like glass living room - all of the tables are fairly close together and the lighting is somewhat bright and not subdued. Essentially its located in a house surrounded by shrubs in the middle of a big park. The park is fairly dark at night and isolated. There were no signs of trouble, but it was a bit strange walking half a kilometer in a dark park just to get to the street. And since its dark outside, its probably better for lunch.

Its a bit pricey, but its good to splurge once in a while. Overall, I was a bit disappointed with this meal actually. The bread was cold. There was an appetizer which I wasn't sure what it was, and it was bland. The fish was good albeit tiny. The dessert (the signature brioche = small french toast with ice cream and baked pare) was not at all worth it.

The Staff is first rate, and I give them 9 out of 10. My only issue was being left idle for 15 minutes with nothing to eat and not being attended to several times. Everyone was nice of course.

I spent 58eu for one dish, one small glass of wine, and one dessert. For that price, I would expect something more amazing. It also took 45 minutes of tram riding each way to have this meal.

If you're a French cuisine connoisseur, the name Antoine Westermann should ring a bell. Westermann, the three-star Michelin chef, serves sophisticated and local cuisine at Strasbourg's Buerehiesel, a 17th-century house, which was once located at Molsheim. The country house was later uprooted and relocated to its present location. It can now be found, packed with fine cuisine aficionados, at the center of Parc de l'Orangerie.
The atmosphere is very sophisticated and relaxed. The view is fantastic! While you dine on lovely dishes such as ravioli served with frogs' legs and chicken and vegetable casserole with fresh truffles. Over the holidays whilst I was there I made sure mine were without frogs legs. Whilst eating you can overlook the Strasbourg beautiful park landscape. The exceptional wine list compliments every dish that was served, its another perk which draws customers from all over Europe.
Originally, the Buerehiesel building was relocated for the 1895 Industrial Exhibition, and the location proved to be a smash hit. After 100+ years, the restaurant, with it's high timber ceilings is in high demand. People from all over the world flock to this restaurant, just to say that they've eaten the food and add it onto their list of memorable experiences.
For Westermann, the cuisine and the customer satisfaction hold the highest priorities, but everything is perfect: atmosphere, presentation, food, service. It's hard to imagine that anyone would be dissatisfied with their experience in this Strasbourg restaurant. It's such a refined elegant experience, most customers wouldn't trade it for the world