Au Crocodile Strasbourg

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Strasbourg All Michelin stars in France All 1 star Michelin in Strasbourg All 1 star Michelin in France

OAD

European Classical Restaurants 2026, 98

All OAD European Classical in Strasbourg All OAD European Classical in France

Restaurant Ranking

Restaurant Ranking 2024, #1109, PRO #17.33, USER #0.00

All Restaurant Ranking in Strasbourg All Restaurant Ranking in France

Gault & Millau

2 Torques, 2021

All Gault & Millau in Strasbourg All Gault & Millau in France All Gault & Millau 2 Torques in Strasbourg All Gault & Millau 2 Torques in France

Gault & Millau Public Mark

14 / 20

Chef

Ludovic Kientz

Cuisine

Modern Cuisine, French - Alsatian

• 2025

Dinner at Au Crocodile

on 30 Nov 2025

by Peter Verey

As the crowds gather at Strasbourg famous Christmas markets , @aucrocodile provides respite from the chaos outside . Established over a 100 years ago , this storied venue held three Michelin stars in the 1980s and has won and lost numerous stars since due to ownership changes . The dining room centres around an enormous painting capturing a scene from the French resistance movement during WWII . The painting was given to the restaurant in lieu of having to pay a bill !

A surprise 6... More

As the crowds gather at Strasbourg famous Christmas markets , @aucrocodile provides respite from the chaos outside . Established over a 100 years ago , this storied venue held three Michelin stars in the 1980s and has won and lost numerous stars since due to ownership changes . The dining room centres around an enormous painting capturing a scene from the French resistance movement during WWII . The painting was given to the restaurant in lieu of having to pay a bill !

A surprise 6 course menu was well conceived , beginning with a well caramelised scallop paired with Jerusalem artichoke and a creamy whisky sauce .
Poached oyster is stuffed with an oyster ragout , served with a crispy pork skin .
Monkfish loin is served with monkfish liver pikelet , a seaweed sabayon and a Pinot noir sauce. Surprisingly the two sauces achieve lovely harmony .

An assiette of lamb and artichoke rounds out the savory courses with a light lamb and tarragon jus .

Pre dessert combines buffalo milk curd with candied fennel . Tart and floral .

Final bites come in the form of a lovely pear and bergamot and sage dessert . A few simple elements but as with most of the meal , lovely harmony Less