The story
In the heart of Kaysersberg, one of France's most beautiful villages, the Winstub du Chambard offers a more relaxed counterpart to the two-Michelin-starred La Table d'Olivier Nasti. Here, Chef Olivier Nasti, a Meilleur Ouvrier de France, and his team serve the essence of Alsatian cuisine in a convivial, welcoming atmosphere. The restaurant is part of Le Chambard, a prestigious 18th-century house that also houses a five-star hotel and spa, run with a family spirit by Olivier and his wife Patricia.
The Winstub focuses on traditional dishes that celebrate local produce. The menu changes with the seasons, drawing on the rich bounty of the Alsatian terroir—from the vineyards to the forests. This approach has earned the restaurant a Michelin Bib Gourmand, which recognizes good quality, good value cooking. It is a place where the love for local roots is evident in every dish, served in a setting that breathes the character of the region.
The atmosphere is intentionally humble and warm, a space for sharing and enjoyment. Whether you are a guest at the hotel or visiting Kaysersberg for the day, the Winstub provides an authentic taste of Alsace. The team, led by Patricia Nasti, offers attentive and harmonious service that is never stiff, making it an ideal spot for a relaxed lunch or dinner.
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good quality, good value cooking
If there were a prize for France’s most-loved winstub , it would surely go to La Winstub du Chambard, the irresistibly authentic Alsatian tavern run by double-Michelin-starred chef Olivier Nasti, housed in a building that’s been a gastronomic beacon since 2000. Inside, it’s pure cocooning joy: antique shelves, decorations hanging from the ceiling, Kelsch-fabric hearts everywhere you look and even stork nests for good measure. That evening was textbook bliss: sublime foie gras terrine with Berawecka fruit cream; then lewerknepfles – savory liver dumplings doused in shallot sauce, alongside sautéed potatoes and salad glossed in cheese dressing; before a divine lemon sorbet splashed with gewürztraminer pomace brandy. And the reasons to return pile up with every season, especially during game season (the superstar chef’s personal obsession): summer venison carpaccio with chimichurri; Alsatian onion tart; freshwater fish choucroute; juicy hay-roasted chicken from Miéral; in-season blueberry tart; or the house specialty, an iced kouglof – the undisputed gold standard. · Megan Linard
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