Open every day.
From 11:45 to 14:15 and from 18:00 to 22:30.
From 11:45 to 14:15 and from 18:00 to 22:30.
Think to offer
Valid in more than 41 establishments
You too are part of the tradition
Chez Yvonne is one of the most famous winstubs in Strasbourg, it has been installed since 1873 and perpetuates the tradition by highlighting many dishes of the region thanks to their experience and the use of local products.
The Alsatian restaurant in Strasbourg is one of the oldest winstubs in the region. For nearly 150 years, Alsatians have been joining Chez Yvonne to enjoy perfectly prepared Alsatian specialities.
Cadre atypique
A neat and traditional menu
The map was created by the marquetry Jean-Charles Spindler because it seeks to highlight the entirety of regional values. They are proud to put the card back in the hands of every customer. It has a real marquetry resulting from Alsatian know-how.
On the menu, you will find all the typical dishes of Alsace. As a starter, you have the choice between goose foie gras, pan-fried duck foie gras with seasonal fruits, crème brûlée with foie gras and apples, toasted bread with figs, Alsatian snails per portion of 12, their onion pie, Presskopf (head cheese), herring fillets marinated in cream, Alsatian salad (cervelas, emmental) or smoked salmon from the Bomlo Islands.
As a dish, you have the opportunity to choose between the most prestigious specialties. Including sauerkraut, ham, liver dumplings or Maennerstolz. They also provide children’s menus and a multitude of desserts. The restaurant offers most of its menu traditional dishes. But also allows itself to give free rein to their imagination by offering creations a little more original.
Words of a Chief
At Yvonne, chef Serge Cutillo is a lover of the terroir and good gastronomy that have marked his life since his earliest childhood. “Alsatian cuisine is generous, gourmet, tasty, which needs to be made with quality products”. He set himself the goal of “cooking them to sublimate them, distorting them as little as possible” while allowing himself some fantasies “without ever losing the objective of taste and balance”.
“Chez Yvonne has always been the embodiment of LA winstub (…) I am committed to maintaining this image, but also to pushing the quality of its cuisine even further.”
Local and responsible cuisine
Being very involved in the region, the Alsatian restaurant in Strasbourg is always looking for local producers to provide this and to offer 100% authentic cuisine.
Their vegetables come from Marthe Kehren in Fessenheim-le-Bas. The potatoes come from Annie Diemer’s fields in Breuschwickersheim. Their maennerstolz are prepared by René Fechter in Schweighouse sur Moder. Charolais beef fillets and Limousin white veal squares come from Frick Lutz in Strasbourg and are certified Label Rouge. Their cheeses are matured by Cyrille Lohro (Meilleur Ouvrier de France). Finally, their Alsace sauerkraut is produced by Paul Baur (certified Idée Alsace Terroir d’Origine Garantie).
Their wines also come for the most part from Alsatian estates. Domaine Barmès Buecher, Domaine Weinbach (Colette Faller and her daughters), Domaine Marcel Deiss. But also vineyards François Bléger, Martin Schaetzel, Domaine Pierre Adam, Domaine Ostertag, Marc Kreydenweiss. Or Domaine Bernhard & Reibel, Domaine Vincent Stoeffler, Domaine Roland Schmitt. And finally Domaine Rieffel, Domaine Schoffit, Domaine Trimbach.
By specifying that their wines come for the most part from Alsatian winegrowers cultivating their vines according to the rules of organic farming (certified AB).
A prodigy as a chef
The head of the establishment is Dominique Radmacher. He has been in the kitchen of the restaurant for 9 years, but it was at the age of 12 that he knew he wanted to be a chef.
He often hung out in his grandparents’ kitchen, carefully watching all the dishes his grandmother cooked for him. Her grandmother passed on her love of cooking to her mother. Then they passed it on to him while his grandfather and father introduced him to oenology.
At the end of college, he completed a CAP Cook at the restaurant “À la Barriere” in La Wantzenau, which has one star in the Michelin Guide. He learned rigor, respect for products and love of excellent work with his chef Claude Sutter.
Once finished, it leaves the family cocoon to discover the world and its flavors to return to France. He did his military service there during which he had the chance to work at the Élysée Palace at only 19 years old.
A renowned Alsatian winstub from Strasbourg
The restaurant has been awarded several times. It is currently the only Winstub in Strasbourg to benefit from a service certification for “Traditional Regional Catering”. And also have the title of Master Restorer!
But, it is above all in the satisfaction of all their customers that they find theirs. They have a large clientele of Strasbourg regulars and tourists who enjoy discovering or simply tasting a typical dish prepared by people attached to their region.
The reputation of this establishment is well established. Throughout its existence, it has hosted iconic personalities. Such as Jacques Chirac, Patrick Poivre d’Arvor or Francis Cabrel. You too, walk in the footsteps of celebrities by letting yourself be seduced by a suggestion accompanied by a glass of biodynamic wine from independent Alsatian winemakers. So, do not hesitate to go to the restaurant to enjoy this unique place.
