Au Bœuf Rouge

The story

Au Bœuf Rouge: Michelin Recommended Modern Cuisine in Haguenau, Alsace

A Family Legacy in Niederschaeffolsheim

Au Bœuf Rouge is the story of five generations of the Golla family, whose name has been tied to this address since 1880. What began as a simple tavern on the road from Strasbourg has, over decades, become a destination for modern cuisine in the heart of Alsace. The restaurant sits in Niederschaeffolsheim, near Haguenau, on the edge of the Zorn river—a setting that feels both historic and welcoming.

The turning point came in the late 1970s, when Paul Golla decided to transform the family business from a roadside stop into a gastronomic destination. Today, his son François Golla is at the helm. A graduate of the Strasbourg Hotel School, François trained with some of France’s most exacting chefs—Bernard Loiseau, Guy Savoy, and Alain Ducasse—before joining his father in 1997. Since taking over as head chef in 2003, he has propelled Au Bœuf Rouge into the elite of Alsatian gastronomy.

A Cuisine of the Land and Season

François Golla’s cooking is defined by the best local and seasonal ingredients. The kitchen works with produce from the surrounding region—wild blueberries from the Vosges, mirabelle plums from the garden, Solliès figs—and transforms them with precision and respect. Dishes are described in the restaurant’s own gallery as “raw, cooked and candied” variations on a single ingredient, or as creative interpretations of Alsatian classics, such as farmhouse Munster cheese served as an ice cream with a sautéed potato sabayon.

The restaurant’s recognition in the Michelin Guide, alongside its membership in the Logis de France, Tables Distinguées de France, and Maîtres Restaurateurs networks, speaks to the consistent quality of the cooking. This is modern cuisine that stays grounded in its place—neither fussy nor predictable.

The Setting and the Spirit

The restaurant is part of a larger hotel, with rooms that showcase Alsatian fine woodwork and a riverside terrace that borders the water. The atmosphere, as the Golla family puts it, is one where “a passion for cooking meets conviviality.” The dining room is spacious enough for large groups and private parties, yet the service remains personal. Catherine Golla, François’s wife, is a constant presence in the dining room, ensuring that the warmth of the welcome matches the ambition of the kitchen.

Au Bœuf Rouge is not a place for trends or gimmicks. It is a restaurant that has earned its place through consistency, family pride, and a clear sense of what it wants to be: a destination for thoughtful, seasonal modern cuisine in Northern Alsace.