Bofinger

A French bistro classic. Hard-boiled eggs coated in a creamy homemade mayonnaise. Served with a fresh and zesty celeriac remoulade with horseradish.

Traditional Alsatian tarte flambée. A thin, crispy crust topped with cream, onions, and bacon. For sharing or as a light starter.

Fresh salad with tender baby purple artichokes. Accompanied by peppery arugula and bibeleskaes, a typically Alsatian herb quark.

Alsatian variation of onion soup. A rich broth topped with caramelized onions and gratinated with strong, melting Munster cheese.

High-quality snails served in their shells. Stuffed with garlic and parsley butter. Enjoy hot with bread.

Creamy Italian cheese with a melting center. Served with candied sun-kissed vegetables for a fresh and gourmet starter.

Thin slices of marinated salmon, tender and flavorful. Garnished with briny trout roe and a light cream.

Assortment of sautéed hot shellfish. Coated in a creamy white butter sauce flavored with lemon thyme.

Traditional pâté en croûte. A rich meat filling baked in a golden crust. A flavorful artisanal dish.

Knife-cut raw tuna, seasoned with a virgin sauce. Served with crisp green vegetables for freshness.

Pasta stuffed with delicate langoustines. Served in an aromatic broth enriched with a gourmet brown butter.

Creamy duck foie gras terrine marinated in Alsatian white wine. Served with red wine jelly and rustic bread.

A tender and flavorful piece of pork served on a bed of fermented cabbage. Accompanied by boiled potatoes.

The Alsatian classic. Cabbage filled with an assortment of smoked and salted pork sausages and meats. Hearty and comforting.

A very generously filled version of sauerkraut. Combines shank, several types of sausages, and smoked meats for hearty appetites.

The house specialty, drizzled with Alsatian sparkling wine. A royal sauerkraut with a festive and refined touch.

A marine twist on the traditional dish. Cabbage accompanies an assortment of fish and shellfish, served with a white butter sauce.

The luxurious seafood sauerkraut version. Includes half a lobster in addition to noble fish. A briny feast.

Mussels cooked in a Riesling white wine broth. Served with crispy fries, Alsatian-style.

Breaded and fried white fish fillet. Served with fries and a caper and pickle mayonnaise sauce.

Diced raw salmon seasoned with lime for freshness. Served with hot fries.

Flaked fish served with a brown butter sauce, capers, and croutons. A classic and flavorful dish.

Seared tuna steak, raw in the center. Served with Mediterranean vegetables and eggplant puree.

Roasted white-fleshed noble fish. Accompanied by confit vegetables and a creamy butter sauce.

Fresh pasta served open on lobster meat. Coated in a rich crustacean sauce.

Delicate flatfish served whole. Choice of: simply grilled or 'meunière' (floured and cooked in lemon butter).

Whole lobster flambéed with alcohol for intense flavor. Served with a rich béarnaise sauce and fries.

Melting vegetarian dish. Eggplant and tomatoes baked with Provençal herbs. Served with a green salad.

Tender chicken breast coated in a creamy morel mushroom sauce. Served with creamy mashed potatoes.

Raw minced and seasoned beef. A brasserie classic served fresh with fries and salad.

Pan-fried calf's liver slice with garlic and parsley. Rich flavor and melting texture.

Roasted duck breast, served pink. Accompanied by a spicy pepper sauce and small vegetables.

Puff pastry crust filled with a creamy sauce of sweetbreads, poultry, and mushrooms. A traditional caterer's dish.

Beautiful grilled beef cut, marbled and juicy. Served with tarragon béarnaise sauce and fries.

The most tender cut of beef, grilled. Served thick with a creamy sauce.

Tender beef fillet flambéed for extra flavor, coated in a creamy green peppercorn sauce.

Slow-roasted lamb served in slices. Accompanied by classic vegetables. Available on weekends.

Small assorted seafood platter. Includes two types of oysters, shrimp, and shellfish.

Assortment for oyster lovers. Allows you to taste four different varieties with distinct flavors.

Prestigious platter focused on crustaceans. Half lobster, crab, langoustines, and shrimp.

The grand signature platter. An abundance of oysters, noble crustaceans (lobster, brown crab), and shellfish. Ideal for sharing.

Quick and affordable lunch formula. Choice of two dishes (starter-main or main-dessert) from the day's selection.

Full 3-course menu. A selection of traditional house dishes at a fixed price.

Soft-ripened Alsatian cheese with a washed rind, very aromatic. Served with cumin for digestion.

The same cheese served hot and melted, flambéed with local eau-de-vie.

Poached meringue floating on vanilla custard. Garnished with caramel and nuts.

Creamy vanilla dessert cream topped with a layer of crunchy caramelized sugar.

Rum-soaked sponge cake. Served with whipped cream.

Chocolate cake with a warm molten center. Served with a scoop of vanilla ice cream for contrast.

Dessert made with crispy meringue. Garnished with fresh fruit and creamy filling.

Simple and elegant fresh fruit cup. Served with a thin biscuit.

Seasonal fruit tart on a moist almond base.

Pastry puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Chocolate cake, morello cherries, and whipped cream. A dessert of Germanic inspiration.

Hot crepes served in an orange sauce and flambéed with liqueur.

A coffee served with an assortment of small miniature desserts.

Alcoholic iced dessert. Pear sorbet with pear eau-de-vie.

Classic iced digestif. Lime sorbet with vodka.