The story
Ondine serves modern cuisine at 10 petite rue des Dentelles in Strasbourg's Petite France, and the Michelin Guide listed it as Recommended in 2026. Chef and owner Noémie D'hooge cooks here with Marin Remy, in a tasting-menu format built on nature and local produce.
D'hooge founded the restaurant Botaniste, now closed, and Remy was her sous-chef there. At Ondine the kitchen starts from local biodiversity and lets global influences shape the cooking. Le Fooding listed the address in 2026, describing a plant-forward fine dining table that gives Alsace a playful twist.
Le Fooding's account of an evening here begins with a potato velouté and a trout belly tartlet, followed by dumplings of white cabbage and homemade coppa in mushroom broth. Celeriac appears three ways: linguine smoked over vine shoots, a purée seasoned with vin jaune, and a lacto-fermented jus. Sparsbach trout is cooked at a very low temperature and served with fermented white cabbage sauce and choucroute. Duck breast marinated in shio koji comes with rutabaga purée. A blood orange financier closes the meal, then an aniseed candy molded with a traditional Alsatian motif.
The restaurant is pocket-sized and sits down a discreet alleyway. Le Fooding compared the atmosphere to a classy speakeasy. The small dining room can also be privatized for groups.
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A plant-forward fine dining joint? If that’s what you’re craving, make your way down this discreet little alleyway in Strasbourg’s Petite France neighborhood, where Noémie D’hooge (founder of the now-shuttered restaurant Botaniste) and Marin Remy (her former sous-chef) are giving their beloved region a playful twist from inside their pocket-sized restaurant. In a space that channels classy speakeasy vibes, we floated through the evening like mythical creatures from modern-day Alsace, savoring all of the following: velvety potato velouté paired with a trout belly tartlet; two dumplings stuffed with white cabbage and homemade coppa, anointed in a mushroom broth; celeriac prepared three different ways – as linguine lightly braised and smoked over vine shoots, as a purée seasoned with vin jaune , and as a lacto-fermented jus with herb oil – all paired with a flaky brioche as dark as the depths of the Rhine River; a fillet of Sparsbach trout cooked at a (very) low temperature, topped with a fermented white cabbage sauce and crowned with choucroute ; duck breast marinated in shio koji, paired with rutabaga purée and a tomato condiment; and to round it all out, a blood orange financier swimming in a syrup made from the same fruit. And for a final post-dessert treat? An adorable aniseed candy, molded with a traditional Alsatian motif. Ondine is nothing short of divine! · Pascal Diagonale
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