Le Cammissar

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Le Cammissar, Ribeauvillé – Modern Cuisine with a Michelin Recommended Award

Le Cammissar: A Fresh Take on Alsatian Flavours in Ribeauvillé

In the heart of Ribeauvillé, on the historic Grand’Rue, Le Cammissar is the first restaurant of head cook Thomas Eblin. Here, modern cuisine meets the traditions of Alsace in a way that feels both familiar and surprising. Eblin’s philosophy is straightforward: take the common products of the region – fish, meat, fruits, vegetables from local producers – and elevate them into colourful, flavourful dishes that engage all the senses.

The dining room has been carefully modernised, creating a setting that lets the food speak. The staff guide you through a meal that involves taste, smell, and sight, as described on the restaurant’s own website. This approach has earned Le Cammissar a Michelin Recommended award, a recognition that aligns with its commitment to quality and respect for the land.

Market-Inspired Menus

Le Cammissar offers several ways to experience its cooking. The Daily Sketch is a lunch menu served during the week, priced at 40€ per person (excluding drinks). It changes with the market and the chef’s inspiration, offering a starter, main course, and dessert – all the chef’s suggestion.

For a more elaborate experience, the Auguste Menu at 80€ (per person, excluding drinks) must be ordered for the entire table. This menu showcases the kitchen’s precision. Dishes include shredded sea bream and white asparagus with pear confit in Alsace Muscat; red gurnard with carrots in different textures, mussels, broccoletti, and Alsace saffron; stuffed veal breast with steamed peas and green asparagus, garden herb salad with wild garlic oil, and a green & brown jus; and a dessert of fresh strawberries, snow peas, grapefruit with mint oil, blueberry crème, and vanilla ice cream.

À la Carte Selections

The à la carte menu expands on these themes. Starters range from a seasonal vegetable platter (25€) to carpaccio of Breton langoustines with pickled peas and mustard seeds, a Dieppe-style cappuccino with smoked bacon, and Daurenki ‘Tsar Impérial’ caviar from Maison Pétrossian (50€). Fish and meat options include Breton blue lobster with open mushroom ravioli and Archiduc emulsion, duck breast with white turnip, orange, and Périgueux sauce, and the aforementioned red gurnard and veal breast. Desserts feature a six-dark-chocolate fondant with clementine marmalade and red fruit sorbet (order at the start or wait 20 minutes), and a crispy puff pastry with Munster from Alsace (16€). A cheese assortment is also available.

Le Cammissar is open Monday, Thursday, Friday, Saturday, and Sunday for lunch (12pm–1:30pm) and dinner (7pm–9pm). It’s a place where modern cuisine in Ribeauvillé is both grounded and inventive, earning its place on the Michelin guide.