Alsace-Lorraine Restaurants

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Maison Kammerzell

Fodorite Reviews

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Maison Kammerzell Review

This restaurant occupies what must be the most familiar house in Strasbourg—a richly carved, half-timber 15th-century building adorned with sumptuous allegorical frescoes by the aptly nicknamed Léo Schnug. Fight your way through the crowds on the terrace and ground floor to one of the atmospheric rooms above, with their gleaming wooden furniture, stained-glass windows, and unrivaled views of the cathedral. Foie gras and choucroute are best bets, though you may want to try the chef's pet discovery, choucroute with freshwater fish.

Updated: 02-19-2013

Fodorite Reviews

Average Rating:  
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    Maison Kammerzell Review

    We had a really nice dinner here. We did eat on the first floor - but we thought the room was quite nice. The waiter suggested we go upstairs to see the kitchen and the other rooms, which we did after our dinner. The kitchen is upstairs, so they generally use a dumb waiter to transport the food. The night we were there the dumbwaiter wasn't working. Goodness, the waitstaff were really jumping.

    My husband had the choucroute Strasbourgeoise (sp?) and I had chicken in Reisling sauce. I was pleased with my meal. I was going more for the building than the meal.

    by Alexandra7457, 5/25/11
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    Dare I call it a tourist trap?

    We had dinner here on a Friday night after a long and very enjoyable day of walking in Strasbourg and admiring its wonderful architecture, museums, and overall vitality. Of course the Maison Kammerzell exterior is showy and it was nice to be able to go inside and be seated courteously upstairs; I had made the reservation online and was glad not to have to worry about seating.

    But the food itself was not exciting. Choucroute is not, perhaps, my favorite food by any name, and wrapping it in nicely cooked salmon does not make it any better. It was bland. My husband's dinner was not memorable either (I think he had duck). Again, not bad, just not very good. The foie gras that I had as a first course was a pate that compared poorly with the sliced foie gras I had eaten in Dijon a two nights earlier; the rye bread with with it was served was not as good as the bread we get at Orwasher's in New York. I guess the lesson I learned is, when in France, eat French food and don't be seduced by images of Alsace no matter what I read in guidebooks.

    by grayhill, 6/20/09

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