AOR La Table, le Goût et Nous

The story

AOR La Table, le Goût et Nous – Creative French Dining in Riquewihr, Near Colmar

An unpretentious return to the essentials

At AOR La Table, le Goût et Nous, Serge and Sabine Burckel have made a deliberate choice: strip away rigid codes and focus on what truly matters. “Laissez vos a priori de côté en faisant tinter notre cloche,” they invite — leave your preconceptions behind when you ring the bell. There is no fixed carte; instead, the menu changes with the seasons and the chefs’ impulses, matched with thoughtful wine pairings. The result is a dining experience that feels both liberated and precise, earning a Michelin Recommended distinction in 2026.

The duo behind the table

Serge Burckel is the chef, and Sabine runs the front of house. Together they create a warm, welcoming atmosphere where creativity and hospitality meet. The kitchen’s dishes are as playful as they are refined: “Les œufs dans l’œuf” with bortch gelée, caviars and a creamy egg yolk; a vegetarian “maki” of fruits and vegetables; pressed calf’s head with tongue, daikon, and spicy rémoulade; or deboned frog legs presented like snails. Desserts like the spiced caramel ball filled with raspberry fruit paste and cotton candy keep the sense of surprise alive.

An Alsatian home for creative cuisine

Located in the heart of Riquewihr, just a few minutes from Colmar, the restaurant occupies a space that feels both intimate and generous. The Burckels emphasise seasonal Alsatian ingredients — tomatoes, squab, freshwater fish — but reinterpret them with global techniques and a light touch. Those who prefer vegetarian options are well catered for. The restaurant also offers private dining, meal kits, and a private chef service, making it a flexible venue for celebrations.

With free private parking and wheelchair access, AOR La Table is accessible yet unhurried. “Un lieu, une table, un esprit” — a place, a table, a spirit. That spirit is one of honest, unfussy excellence.

A Michelin nod in Riquewihr

The Michelin Recommended award recognises restaurants that “cook with skill and quality ingredients.” At AOR, that recognition feels earned not through pomp, but through the Burckels’ commitment to genuine flavour and a relaxed, attentive service. Whether you come for a weekday lunch (minimum six guests) or a Tuesday evening (minimum ten for the “Menu Impro”), the experience is distinctly personal. As one guest put it: “Jamais déçu et toujours surpris !” — never disappointed and always surprised.