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Opposite the Palais Rohan, a classical masterpiece completed in 1741, this venerable restaurant sports a romantic look, both intimate and elegant, thanks to a chic baroque décor and soft lighting. The chef, Jérémy Page, whose CV includes 15 years in the Joël Robuchon group between Paris and London, signs delicate, precise recipes, strewn with passing nods to Alsace. His inspiration comes to the forefront in sauces and jus, such as rockfish bisque with lightly seared red mullet or breast of squab with a punchy jus deglazed with Nusswasser liqueur. Fine food paired with a splendid selection of Alsace wines (grands crus, organic, etc).