Café Mirabelle

At Café Mirabelle, the food tells the story of Alsace through both traditional regional dishes and exceptional pastry work. Chef-pâtissier Marion Goettlé, who trained in prestigious Parisian kitchens including Jean-François Piège's, brings both technical excellence and genuine passion to every dish that leaves her kitchen. Her dual expertise in savory cooking and pastry allows the café to offer a remarkably complete experience, from breakfast through dessert. The savory menu celebrates Alsatian classics with respect and skill. The flammekueche—that iconic thin-crust tart topped with crème fraîche, onions, and lardons—arrives perfectly crisp and balanced. Heartier specialties like fleischnacka (rolled meat-stuffed pasta), kaesknepfle (cheese dumplings), and spätzle showcase the comforting, soul-warming character of Alsatian cuisine. You'll also find dishes like bibbeliskäs (fresh cheese with herbs) and grümbeerkiechle (potato fritters) that might be less familiar to those unacquainted with the region's culinary traditions. The menu extends beyond purely Alsatian territory with offerings like risotto with asparagus and parmesan, and a cordon bleu de veau au munster that gives the classic dish a regional twist. Marion's pastry expertise truly distinguishes Café Mirabelle from typical neighborhood cafés. The viennoiseries served at breakfast are made in-house, offering a level of quality that rivals dedicated boulangeries. The dessert menu showcases her creativity and technical skill: a raspberry and sage tart that balances sweet and herbal notes, a paris-brest reimagined with praline, pecan, and the unexpected addition of capers, and a brioche perdue that elevates this humble dish to something extraordinary. Other sweet offerings include classic panna cotta, rhubarb tart, and seasonal creations that change based on available ingredients. The café's approach to ingredients emphasizes freshness and quality, with everything made in-house rather than sourced from suppliers. This commitment to homemade preparation extends from the morning's first croissant to the evening's last dessert. The menu also thoughtfully includes vegetarian options, ensuring that non-meat eaters can enjoy the Alsatian experience fully. Portion sizes are generous without being overwhelming, and the presentation strikes a nice balance—refined enough to show care and skill, but not so elaborate as to feel precious or intimidating. The plating of desserts particularly reflects Marion's pastry background, with each sweet creation arriving as a small work of art. The café also maintains a selection of Alsatian wines that pair beautifully with the regional dishes, allowing you to create a complete culinary journey to France's eastern borderlands.