1741

Opposite Palais Rohan, an architectural masterpiece completed in 1741, this ‘1741’ is the quintessence of stylish, depicted by cosy, pleasantly hushed dining rooms and a counter that shines the spotlight on the consummate handiwork of the kitchen team and chef Jérémy Page. The chef, a former disciple of Robuchon, signs delicate, precise recipes, strewn with nods to Alsace. His creativity is particularly notable in sauces and jus: seaweed soup, curry-laced scallop stock or a Grand Veneur game sauce…

A ten - minute walk from the Centre Pompidou - Metz, this pleasant restaurant showcases Italian food, through carefully selected ingredients (charcuterie, burrata, pasta, wild fish, purebred meats). And to accompany it all, a fine selection of Italin wines!

In this Alsace inn dating from 1769, catering has been a family affair for seven generations. The two sisters now at the helm serve traditional cuisine that is in lockstep with the seasons and which they vary with the odd modern touch (we recommend the knuckle end of lamb confit for three nights, accompanied by bulgur wheat with sultanas and aromatic coriander).

At one corner of this imposing village house, the wrought-iron eagle seems to herald your arrival. Inside, tuck into classic dishes (home-made goose foie gras terrine with port jelly, Paul Haeberlin's mousseline of frogs’ legs, sole meunière prepared tableside…) in a traditional and inviting setting. Less formal atmosphere in the winstub.

Mr Fritz is the chef - patron but the restaurant name also refers to the novel by Erckmann and Chatrian (1854), in which the hero sacrifices everything for good food. Quite a patronage for well - made Alsace cuisine, served in an interior that also showcases all the charm of the region.

Tucked away in a small Alsace village on the Mont Sainte Odile road, this traditional hostelry, opened in 1920, is today run by the fourth generation. A warm welcome and honest, homely recipes, starring market-fresh produce and a slate menu. For example, start with a waffle piled high with smoked salmon and citrus fruit, while offal fans won’t be able to resist the fried kidneys and sweetbread.