La Table d'Olivier Nasti

68240 KAYSERSBERG-VIGNOBLE

19/20
Exceptional Restaurant

BOOK

11 PHOTOS

Chef Olivier Nasti

Cooking French | Gastronomic | Signature cuisine

Services Accomodation | Disabled access | Pets allowed

Price Indicative price per person (excl. drinks)

275€ à 345€

Gault&Millau's review

19/20

Exceptional Restaurant It's hard to say who attracts more people: is it this extraordinary little medieval village, nestled at the foot of its château in a setting of vines and voted France's favorite village in 2017, or Olivier Nasti, Chef of the Year 2023, whose reputation extends far beyond our borders? In 2025, the chef celebrates a quarter-century at Le Chambard. Twenty-five years of permanent metamorphosis of the former Alsatian hostelry into a Relais & Châteaux-stamped art de vivre house. The latest creation? The opening of a chocolate shop, where small masterpieces by Jordan Gasco are displayed like pieces of goldsmith's art. A year earlier, he opened his own bakery selling bread made the old-fashioned way. At the end of 2024, a new reception area, separate from the hotel, was opened in an adjacent building, complete with tea room. In the sober room, with its discreet "retour de chasse" accents, one can no longer count the crowd of Swiss, Germans, Belgians and even Americans whose happy faces light up the tables. The house is always full at the end of the week, when gourmets sit down to fillet of eel "au vert", lightly smoked and lacquered with citrus fruit, succulent goose foie gras frosted and grated into snow, Arctic char pearly with beeswax, or fillets of Lake Geneva perch caught by Éric Jacquier. But Olivier Nasti is also a hunter, and over the years his establishment has become a contemporary haunt for hunting cuisine, for which he organizes an annual festival. This year, we feasted on his famous "chimère" of game birds, braised with pigeon, quail, duck, Miéral guinea fowl and shavings of melanosporum truffle. The dish is divided into several satellite plates, with a second course featuring osciètre caviar for freshness. The presence of balsamic vinegar in the black fig dessert, though well-dosed, is not to everyone's taste, but nevertheless provides a fresh finish to the meal, thanks to fig leaf ice cream. All these signature dishes are served by a staff discreetly attentive to your every wish, the ballet orchestrated by Alexandre Walke. Well advised by Jean-Baptiste Klein, the cellar is eloquent in Alsace, with a collection of vins de complantation, vins orange, grands crus and a highly specialized selection of wines by the glass.

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