La Table d'Olivier Nasti
Rue du Général de Gaulle, 68240 Kaysersberg-Vignoble, France
© Anne-Emmanuelle Thion
© Anne-Emmanuelle Thion
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
9 PHOTOS
© Anne-Emmanuelle Thion
© Anne-Emmanuelle Thion
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
© ilyafoodstories
Practical information
- Location
- Kaysersberg-Vignoble
- Chef
- Olivier Nasti
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Pets allowed
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
180 to 315
Gault&Millau's review 2026
19/20
Exceptional Restaurant
A lifelong perfectionist, Olivier Nasti shares with the Swiss watchmaker a constant pursuit of precision. To carry out this quest, this labor of love demands, above all, humility, patience, and self-sacrifice—qualities that our hunter-gatherer possesses in abundance. In his kitchen, he instills this demand for precision in his sous-chefs. On the plate, he releases other allures—ones that evoke pleasure, rustic refinement, and sometimes even grace. For behind this mastery lies sensitivity, vitality, and a sense of offering. Game doesn’t simply land on the plate on its own, but the chef deeply respects it, and his roe deer carpaccio under a veil of gamberoni is a true tribute, delicately accented with caraway. The plump crayfish are treated to a summery feast of green beans, peaches, and chanterelles, and the Arctic char cooked in beeswax is so tender with its fir-honey emulsion, showcasing bold yet preserved flavors. All around the table, meticulous and cheerful Alsace unfolds—in the perfectly orchestrated service and coordinated uniforms, in the refined tableware, and in the precisely timed sequence of events, undisturbed by a single misstep. Alsace, indeed, shines in all its majesty with this new August sauerkraut—a tender, virginal marvel—while Éric Jacquier’s Lake Geneva féra is enveloped in a fish “charcuterie” of féra and char, along with young turnips and an emulsified horseradish sauce; the saddle of venison, served whole at the table, is carved with a spoon, accompanied by a sauce whipped with fir oil, sliced mushrooms, and a truffle-onion tartlet as a side. In this restaurant, now the premier establishment in Alsace—which shone half a century ago under the name Chambard and is now known almost exclusively as “Olivier Nasti’s”—everyone is proud and delighted to create the finest culinary experience imaginable, right down to the excellent pastry chef Jordan Gasco, who can dazzle you with an artful creation just as much as with a simple and heartwarming blueberry tart, made in large quantities as if for large, happy families. The wine cellar built by Jean-Baptiste Klein is magnificent—as vast and extensive as the vineyard, encompassing both Alsatian and continental varieties—a source of additional pleasure, curated, stocked, and discussed with the same passion.
Map
OPENING HOURS
- MON
- TUE
- WED
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Menu
A la carte
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