The story
In the heart of Obernai, Alsace, at Thierry Schwartz – Table Naturelle, the kitchen is guided by a philosophy as simple as it is demanding: “Simple, c’est compliqué !” — simplicity is complicated. This Michelin one-star address champions a cuisine that takes root in nature, driven by friendship, sharing, humility, and a deep commitment to local growers and artisans.
Chef Thierry Schwartz lets his hands and the earth speak. The result is a gastronomic experience that evolves daily, built on what the season provides. The ethos is visible long before the first dish arrives, in the restaurant’s clean, welcoming atmosphere and the careful sourcing that defines every plate.
Dining here is a promenade. Guests choose between two tasting trajectories: the Menu de la Prairie (5 courses, 138 €) or the more extensive Menu de la Prairie à la Montagne (9 courses, 185 €). Both change according to seasonality and product availability — there is no fixed repertoire, only the best of the moment. A shorter “Abor’table” menu (3 courses, 65 €) is available at lunch from Wednesday through Friday, offering a preview of the chef’s latest creations.
For those seeking a lighter introduction, the Abor’table offers the same commitment to fresh harvests and foraged ingredients. Each menu comes with an interesting wine list, curated to complement the natural, refined style of the cuisine.
Thierry Schwartz’s vision extends beyond the dining room. He also runs La Boulangerie, a bakery at 7 rue du Marché in Obernai, open from Tuesday to Sunday. This is not a side project but an extension of the same principle: hands-on craftsmanship, local flour, patient technique. Together, the restaurant and bakery form a cohesive statement about what thoughtful cooking — and living — can look like in Alsace.
Recognition
Ambience
Details
History
High quality cooking
In the colorful village of Obernai lies a secret natural reserve. Ever since 2002, Robuchon disciple Thierry Schwartz has been immersed in his Alsatian ecosystem, with its share of wooden rafters, ham legs and a winstub fireplace dating back to 1589. The cuisine consistently delights and sometimes even has a few surprises in store, like the day we went for lunch and ordered the “potager” menu. It kicked off with a shiso and raspberry oil infusion, an intense sweet-savory-smoked pork belly, porcini mushroom chips, caliente fire-roasted melon and Alsatian pastis, plus an incredible pepper with strawberry ketchup; before a sweet scoop of mustard ice cream with a lettuce velouté and redcurrant oil; watermelon branded by the fire, watermelon seeds preserved in oil, borage and fennel; puffy zucchini blossom with an onion and mushroom stuffing, all dressed in a deceiving vegetal jus with a depth of French saffron; pencil carrots cooked in the fireplace and paired with dried raspberries, veiled in a decadent carotene emulsion with butter, vin jaune and trout roe; white eggplant stripped back and prepared as a stew, with a veal and black garlic jus ; and for dessert, the tomato becomes a fruit again as its candied in sugar and vanilla, paired with granita and meringue; before a final stroll through the orchard with an intense black apple ice cream. // Tsampa
Location
Facebook
Instagram