How can we define the "Burestubel" at the dawn of the third millenium?

30 years ago my parents Emma and Edouard set the agenda.

They started with simple dishes, traditional techniques and well-known ingredients. Poultry, pork, etc., from our farms, vegetables from our gardens and schnapps from our stills.

Nowadays, our vegetables still come from our gardens (in season) as well as our fruits. Our typically Alsatian dishes are more refined and lighter now. They still remain faithful to the resources available in my mother’s kitchen but we have borrowed methods from the “stars of the culinary world” to perfect our dishes.




Pfulgriesheim is a nice and typical Alsatian village near Strasbourg (about 10 minutes by car), keeping up with the changing times while retaining the charm of its rich history.

An old farm-house with beamed walls and an indoor courtyard became the restaurant "Burestubel" in 1973.


The "Burestubel", in order to preserve your intimity, is divided in different dining-rooms, each one with a typical style: either rustic with visible beamed walls and ceiling, or more substantial with wunderfull polychrome panels in the Renaissance style, or with an earthenware stove and a show window displaying items of the Alsatian past.

In summer, the courtyard, with a beautiful flower decoration, is used as an open-air restaurant for about one hundred guests.

"Burestubel" proposes genuine home-made Alsatian and country specialties they will seduce you.

The Meyer Family and the whole "Burestubel" team.