Au Pont Saint-Martin — Restaurant in Strasbourg

At the helm of an exquisite culinary voyage, I had the privilege of engaging with the robust and heartwarming dish, Le Jambonneau braisé sur choucroute, a masterpiece of braised ham that commanded attention at the quaint and inviting Saint Martin. This dish, a testament to the chef’s prowess, was a marvel of textures and flavors, each bite a tender surrender to the art of slow cooking. The ham, bathed in a mélange of herbs and gently cooked to the brink of perfection, held onto the bone with a delicate defiance, giving way under the gentlest nudge of my fork. Its outer crust, a golden robe of flavors, encased the succulent flesh that was as comforting as the warmth of a hearth on a cold winter’s night.

As I sat by the window, the golden hues of the setting sun cast a serene glow over my table, harmonizing with the rich colors of my plate. The earthy scent of the braised ham mingled with the rustic charm of Saint Martin, creating an ambiance that was at once welcoming and intimate. The murmur of the nearby river added a melodious backdrop to my dining experience, a gentle reminder of the beauty that lies in simplicity, and feeling the soft touch of a good meal.

In a moment of reflection, I allowed myself to be enveloped in the culinary narrative of Le Jambonneau braisé, appreciating the skill and patience that went into its creation. It was a dish that spoke of history, of the care in choosing the right blend of seasonings to accentuate the meat’s natural flavors, and of the joy that comes from crafting a meal that resonates with the soul.

With my palate thoroughly enchanted and my appetite graciously sated, I pondered over the dessert menu. Yet, nothing seemed to beckon with the same profound allure as the dish I had just experienced. In this moment, Saint Martin had gifted me not just with a meal, but with a memory, a testament to the timeless allure of well-crafted cuisine.

This was not merely a dinner; it was a celebration of culinary artistry, a battle won through the harmonious interplay of flavors, ambiance, and the sheer joy of dining. To those who seek not just to eat, but to experience, to savor, and to celebrate the art of food, Saint Martin awaits with open arms and a table set for an unforgettable journey through the essence of...

English

Beautiful restaurant on the river, I recommend the dining room below that is at water level from where you will have a wonderful view of the river and watch the swans pass while you eat

Good dishes and good quality, the choucroute and the very good escargots, accompanied by a cold wine from the region, is always worth it.

The team of waiters very attentive and helpful, not speaking the same language put their best to serve us and they got it The place is very clean and the calm in the area is appreciated, far from the hustle and bustle that others in the area have, perhaps the somewhat higher price has something to do, and it is appreciated although I already notice that the price premium, which It is minimal, it deserves it

Undoubtedly a fully recommended restaurant and I hope to return, both for the restaurant itself, for its decoration, for its location, for its food and for the team of waiters who were very attentive, thanks

Spanish Precioso restaurante sobre el río, recomiendo el comedor de abajo que queda a nivel del agua desde donde tendrás una maravillosa vista del río y ver pasar los cisnes mientras comes

Buenos platos y de buena calidad, el choucroute y els escargots muy buenos, acompañados de un frío vino de la región, siempre merece la pena.

El equipo de camareros muy atentos y serviciales, al no hablar el mismo idioma pusieron todo lo posible por su parte en atendernos y lo consiguieron El local está muy limpio y se agradece la calma que hay en el , lejos del bullicio y el ruido que tienen otros de la zona, quizás el precio algo más elevado tenga algo que ver, y se agradece aunque ya aviso que el sobreprecio, que es mínimo, lo merece

Sin duda alguna un restaurante totalmente recomendado y al que espero volver , tanto por el restaurante en si, por su decoración, por su ubicación, por su comida y por el equipo de camareros que fueron muy...

16:30. Empty restaurant, some tables with reservation signs.

“We‘d like to make a reservation for 18:00.”

“I don’t take reservations. Come back later, and if I have place for you, it’s OK.”

“Alright, which time would you recommend?”

“I can’t tell. It may be overcrowded in one hour. The best time would be now.”

[For you, obviously, but you see, we might not be ready to have dinner at 16:30.]

17:30. We’ve returned earlier than we wanted, hoping that might make it easier to get a place. Indeed, the restaurant is fuller by now, but there are still free tables.

“Here we are again.”

[Gleefully] “Yes, but now I don’t have a table for two. Come back later.”

[In other words: “You’re just tourist folk, there’s plenty of you. I will stuff my place with your ilk as I please, and if you don’t suit me right now, get away.”]

You’re obviously right here. Apparently you can afford that approach and also the mediocre ratings. But you should not be surprised about them, either.

One star for the service. Two more because we didn’t get to taste the food and it would be unfair to base the whole review on the abysmal...