with its gastro cuisine, this Strasbourg restaurant wants to “create a surprise”

Located a stone’s throw from Place des Tripiers, Bistrot Coco is a known and recognized address in Strasbourg. In the middle of this historic alley, the restaurant is carved out of wood and stone, with a candle ambiance and subdued lighting.

We notice a semi-open kitchen, the atmosphere is warm, and we feel good in the middle of this decoration which has recently been reworked for greater clarity.

Around us, the materials are raw, but cooking is not. After offering bistronomic cuisine (hence the name) for a year, chef Meyer recently made a real turning point to offer a more gastronomic experience.

In the end, even if its DNA remains the same, the entire identity of the restaurant has been redesigned.

Readable, frank cuisine, with the experience of Carte Blanche menus

Behind the stoves, chef Constant Meyer has now found his toneits own paw.

Since last October, he has refined his entire proposal, and the whole team is moving forward together arounda concept that the chef particularly likes: the Carte Blanche menu.

“After gaining experience, we wanted to offer even more sophisticated menus, with a real common thread around readable dishes and more frank flavors. We work on dishes around 3 or 4 ingredients maximum, sometimes declined, but we don’t want to lose the palate. We go to the essential thanks to very beautiful products, seasonal and fresh of course, beautiful sauces, and above all we want create a surprise to offer a real experience to guests », the chef explains to us, a few minutes before the start of the service.

By offering menus that customers do not know in advance, the kitchen team can give free rein to their imagination, express themselves more, and thus offer to let guests taste a wide variety of products.

We sit down, we choose a menu (in 4, 5 or 6 steps)we specify our intolerances and the products that we don’t like, and we let ourselves be guided throughout the meal. It’s a real pact of trust, and what’s more, it’s very practical for those who, like me, can’t make a choice without panicking! We put our butts down and let ourselves be guided, and the menu (also available in a vegetarian version) changes every month.

Celery mille-feuille with nori seaweed; shiitake ravioli with pot-au-feu broth and pan-fried foie gras; fillet of lean matelote sauce; pigeon fillet with dauphine potatoes with black garlic, madeira juice and peanut cream ; pumpkin pre-dessert between sweet and savory; Vanilla Jerusalem artichoke, white chocolate, Jerusalem artichoke peel praline, chocolate crisp and truffle… We feel that the kitchen team wants to have fun, and come up with unusual combinations that surprise.

These Carte Blanche menus, they are offered at lunchtime, at the same time as a weekly menu where you will have the choice between two starterstwo main courses and two desserts (€30 for the complete formula from Tuesday to Saturday included). In the evening, it’s Carte Blanche for everyone.

On the wine side, it’s the same system, since the menu has been designed to match certain winesall you have to do is let yourself be carried away. In addition, soon, a menu with non-alcoholic drinks will also be offered.

Whether for a weekly menu or a Carte Blanche experience, stop by the new version of Bistrot Coco, you might just have a great time. In any case, many visitors already seem convinced, because the restaurant was awarded at The Fork Awards 2024.