Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆Italian cuisine with Calabrian accents · Everything homemade · Business Menu at weekday lunchtime · Wines from French and Alsatian winegrowers · Online booking◆
Nordhouse · Alsace

The art
of the table
and of the mind

An Italian osteria with Calabrian accents.

→ Everything is homemade, from pasta to ice cream. A table for the meals that matter, and the time to savour them.

Reserve a table See the menu →
Pizza · An honest answer

Where has
the pizza gone?

It has not disappeared. It will return by wood.

Read →
L'Osteria

Italian cuisine,
a Calabrian soul

Our roots are in Calabria, and our cooking keeps their character: honest, generous, without artifice. Everything is made here, from fresh pasta to desserts, from some twenty carefully chosen ingredients that we combine and recombine from one dish to the next.

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The Cellar

Wines from here,
an accent from afar

You might expect an all-Italian cellar. We made another choice: the winegrowers of Alsace and France, our neighbours, whose wines we pair with a cuisine from the South.

  • Nearly thirty wines, chosen one by one
  • Three Cirò wines from the Librandi estate in Calabria, to keep the link with our roots
  • Our front-of-house team will guide you, to suit your dishes and your tastes
See the wine list →
The Business Menu At lunchtime, Tuesday to Friday, a menu designed for working lunches, served within a lunch break. → Courses and prices on our menu
See the menu
The house

A place that suspends time, without isolating it from reality.

Filosofi was conceived as a pause. You step inside, and something rebalances: thoughts slow down, conversations find their place again.

Everything here is simple on the surface and carefully considered, from the choice of ingredients to the order of the dishes on the menu.

Since 2020, it has been word of mouth that has made us known. It is what we strive to earn, with every service.

Our dining rooms share the same spirit and the same attention to calm, so that conversations are not lost in the noise. The most recent, the Salle des Érudits, has taken its place in the former Agora space.
L'Osteria

The Menu

Our full menu online, kept up to date: the Osteria's dishes, the lunchtime Business Menu, the suggestions of the moment and allergens, dish by dish.

Contact & Reservations

Find
us

Book online, by phone, or directly on site.

Address
2, rue du Ried
67150 Nordhouse
Telephone
06 30 51 33 64
Email
nordhouse@filosofi.com

For any request other than a booking.

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Opening hours
MondayClosed
Tue – Thu11h45–14h · 18h30–21h
Friday11h45–14h · 18h30–22h
Saturday18h30 – 22h30
SundayClosed (except special occasions)
Accepted payment methods
Bank card (Visa, Mastercard…)
Ticket Restaurant® card
Paper Ticket Restaurant® vouchers
ANCV cheques (Holiday Vouchers)
Cash
Company / association cheques

We do not accept personal cheques.

Team

Join
the crew

We are looking for people who love challenges and are not easily daunted.

Open position
L'Osteria · Kitchen
CAP Cuisine apprentice
2026 / 2027 intake Apprenticeship CAP Cuisine

Two cabin boys have already chosen to do their front-of-house apprenticeship with us.

Now it's your turn, in the kitchen.

What we do on board
→
We fillet our own fish
→
We make our own pasta
→
We develop our own recipes
 
→
We trim our own meat
→
We make our own sauces
→
We make our own desserts and ice creams

The only thing tinned on this old tub is the gherkins.

Want a complete grounding?

You're not joining a kitchen, you're joining a crew.

P.S.: Here, chaos is just a form of momentum, and normality never cooked anything good.

No CV is too unconventional if your drive is real.

Apply →
Story

Our
story

Les Philosophes opened its doors in Nordhouse on 5 March 2020. Carried by word of mouth and the loyalty of its guests, the house has weathered the storms. Today it is called Filosofi.

Dario told the story of this journey in a book, Il était une fois le Muhlwasser.

Through the story of the restaurant and its crew, the author shares a voyage made of sound decisions, crises faced head-on and a refusal of easy compromise.

VAT reform, pandemic, shortages, inflation, recruitment crisis: so many storms weathered without losing sight of meaning.

The Muhlwasser becomes a metaphor. That of a rowboat, fragile at the outset, transformed into a ship by free will, high standards and a loyalty to the human.

This book is neither a political manifesto nor a management manual. It is a story of direction. A reflection on hospitality as a refuge, on work as a path of elevation, and on the table as one of the last places where the real resists the noise of the world.

This book is for:
  • restaurateurs
  • entrepreneurs
  • young people in search of direction
  • guests who choose a place as much as a plate
  • all those who believe a profession can still be a path of elevation, not merely a means of survival
The book
Il était une fois le Muhlwasser
A story by Dario · Filosofi · Nordhouse

The complete document in PDF format, to read, to share, to give to those who understand that being a restaurateur is far more than a job.

Read the book (PDF) → Paperback edition →
Pizza

Where has
the pizza gone?

An honest answer.

People ask us where the pizza has gone. Sometimes we get told off.

It has not disappeared. I did not choose to stop making it. I decided to suspend it.

It is thanks to pizza that Filosofi exists. It is thanks to pizza that I have weathered many storms. So no, we will not serve it half-heartedly. The conditions were no longer the ones I demand for it. We could have cobbled something together. I refused. A pizza must not be made under duress.

I am asking you for the hardest thing of all: time.

I am putting that time into preparing its return. You do not light a hearth in a house that is still being built. First you finish the walls, then you let the fire in.

It cannot return by lightning.
It cannot return by gas.
It will return by wood.

Wood cannot be rushed. You cut it, you let it dry, you wait until it is ready. Green wood smokes. Dry wood sings. It will return when the wood sings.

And it is in those embers that you will find your pizza again, the one that shaped the story we share.

The Salle des Érudits is not finished either. I have left the counter there. It is not an oversight: it is there to welcome the pizza's return, and the oven now being designed.

I wanted to keep it a surprise, but I owe you this, for your loyalty and your support.

No one asks for what they do not miss. Your reproaches are the measure of your attachment, and I take them as such.

In these stormy times, you have taken the time to come to Les Philosophes, and now to Filosofi. I respect that precious time, and I pass it on to the walls of this house, as I have since 5 March 2020.

With my highest esteem and gratitude.

Dario BASILE
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