Published in Petit Fute in 2020.

Stephanie Jenny: Picobello, che figata

Stephanie Jenny leads Le Picobello, a true Italian trattoria known for simple but generous food and a very warm atmosphere.

How was Picobello born?

She explains that she grew up in a family of restaurateurs and that cooking has always been a passion. In 2007 she launched the adventure by choosing an Italian table, drawn by dishes that reminded her of childhood memories. She also highlights a mostly female team committed to inventive, generous and high-quality cooking.

What is Picobello’s concept?

The restaurant is a trattoria rather than a pizzeria, with a broad menu designed to introduce diners to lesser-known traditional Italian recipes. Weekly fresh-fish suggestions, a new daily special every day, homemade dishes, carefully selected Italian imports and short-supply local produce all form part of the concept. The menu changes with the seasons so regular guests never tire of it.

What are the signature dishes?

The article mentions citrus gremolata veal osso buco, octopus salad, risotto with Parma ham and rocket, linguine with red pesto and prawns, true cream-free carbonara with parmesan and, for dessert, panettone prepared like French toast. Stephanie also jokes that customers say the spritz is one of the best in Strasbourg.

What keeps the team moving?

At Le Picobello, the team works out of vocation. The goal is to make guests feel at home. Stephanie says the dining room has been refreshed with acoustic comfort and pop touches while preserving the original spirit of the place, and the guiding force remains the desire to keep surprising and satisfying customers.