Il Cortile

In a pedestrian street in the old part of Mulhouse, welcome to this 16C establishment, whose reputation is firmly cemented among the locals. Since 2001, chef Jean-Michel Feger has been devising Mediterranean-inspired cuisine. Think mouth-watering, technically on point modern dishes with a lilting Italian accent: vitello tonnato, sun-dried tomato pesto, buffalo-milk mozzarella fritters. In fine weather, soak up la dolce vita and enjoy your meal alfresco on the patio in the small courtyard. Pleasant and relaxed service.

Terrace on Mulhouse's ancient ramparts with citrus-scented ambiance

• Il Cortile offers a summer terrace that is described as unique, set on the last city ramparts of Mulhouse, where scents from lemon and orange trees mingle with the dining experience.

Michelin-starred in 2025 with Mediterranean-inspired cuisine

• The restaurant is noted as a Michelin-starred establishment for 2025, delivering Southern Mediterranean cuisine under chef Jean-Michel Feger.

Substantial terrace seating alongside indoor dining

• The Etoiles d’Alsace listing notes 40 indoor seats plus 45 seats on the terrace, indicating a sizable outdoor dining area to accompany the refined interior.

Signature Ingredients

• Vitello tonnato (veal with tuna-based sauce): The restaurant's emblematic dish, pairing tender veal with a briny, creamy tuna emulsion that showcases Il Cortile’s classical Italian technique and the Mediterranean balance between delicate meat and a bold, fish-forward sauce.
• Pigeon (Suprêmes de pigeon): A centerpiece of the menu, featuring pristine pigeon supremes that epitomize refined game cooking, often presented with complementary textures and accompaniments that highlight sweetness and depth.
• Medjoul dates: A signature sweet counterpoint that accompanies the pigeon course, reflecting the southern Mediterranean influence through luscious, caramelized fruit notes.
• Langoustines: A cornerstone of the seafood offerings, frequently paired with forest elements like mushrooms, and featured in combinations such as langoustines with ravioli and cèpes to emphasize luxury seafood.
• Porcini mushrooms (cèpes): A defining forest mushroom used to enrich pasta fillings (notably ravioli) and add earthy depth across seafood and meat dishes.
• Ravioli with lobster and morels: A luxurious combination that blends lobster with wild morels and green asparagus, showcasing the house’s penchant for luxury seafood plus exquisite seasonal fungi.
• Morels: Wild mushrooms that appear in the lobster-focused ravioli, contributing an intense, earthy aroma and texture.
• Mackerel fillet in agrodolce: A distinctive fish preparation featuring a sweet-sour glaze, complemented by fennel, Chioggia beet, and rhubarb for bright acidity and color contrast.
• Chioggia beet: A striking beetroot variety used in the mackerel dish to provide vibrant color and a crisp, earthy counterpoint to the fish and agrodolce glaze.
• Rhubarb: Part of the mackerel course, adding a tart fruit note that balance the savory fish with a refreshing sweetness.
• Lamb (roast saddle of lamb): A refined centerpiece illustrating classic techniques with thyme flowers, fevettes, and a romaine coulis, delivering savory depth and aromatic complexity.
• Pigeon supremes with peas and mountain speck: Another elegant pigeon preparation, pairing the meat with peas and a smoked-salami style mountain speck for a nuanced savory profile.
• Echalion (shallot) confit in Chianti: An aromatic element used to build a wine-kissed sweetness, often incorporated into risottos or sauces to deepen flavor.
• Risotto with echalion confit in Chianti: A signature preparation that showcases Italian risotto technique with the luxurious, wine-laced sweetness of shallots.
• Citrus influences (lemons, bergamot, citronniers/oranges): The terrace and Mediterranean philosophy infuse many courses with bright citrus notes, including bergamot sorbet and lemon mascarpone in desserts, reflecting a vivid citrus harmony.
• Limoncello baba and bergamot sorbet / lemon mascarpone: Key citrus-driven dessert components that emphasize the house’s signature use of bright, refreshing citrus flavors to close a meal with a vibrant finish.

Tasting Menus

• Oggi — €48
• Primavera — €98
• Dolce Vita — €98
• Il Cortile — €128

Signature Dishes (examples mentioned by MICHELIN Guide)

• Saffron-spiked creamy risotto, squid, broad beans and spicy ventricina
• Ravioli with lobster, morels and green asparagus, Newburg sauce
• Roast saddle of lamb with thyme flower, fevettes and romaine coul­­is, crispy polenta

Notes: Prices for signature dishes are not provided in the sources.