Bofinger

Bofinger draws big crowds for its authentic art nouveau setting and its brasserie atmosphere. Downstairs is the prettiest place in which to eat, but the upstairs room is air-conditioned. An à la carte selection might start with plump, garlicky escargots or a well-made langoustine terrine, followed by an intensely seasoned salmon tartare, a generous (if unremarkable) cod steak, or calf's liver accompanied by cooked melon. Alternatively, you could have the foolproof brasserie meal of oysters and fillet steak, followed by a pungent plate of munster cheese and bowl of cumin, washed down by the fine Gigondas at €35.50 a bottle.