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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

La Table d'Olivier Nasti

68240 KAYSERSBERG-VIGNOBLE
19/20
 Exceptional Restaurant
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© Anne-Emmanuelle Thion
© Anne-Emmanuelle Thion
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9 PHOTOS
Chef Olivier Nasti
Cooking French | Gastronomic | Signature cuisine
Services Access for people with disabilities | Accomodation | Pets allowed
Price Indicative price per person (excl. drinks)
180 € to 345 €
Gault&Millau's review
19/20
Exceptional Restaurant It's nobody else's cuisine, yet it's a cuisine that speaks to everyone. Olivier Nasti is like his house, his restaurant and his dishes: both original and universal. A hunter-gatherer since prehistoric times, the chef is a lover, an admirer, but also a scientist of nature, of waters and forests, of living things. Each animal "harvested" enters a cycle that we don't hesitate to describe as virtuous. Eel au vert with orange gel, the already sublime carpaccio de brocard sous voile de gamberoni, of rare finesse and harmony, the féra carvi on a delicious jus, and his "charcuterie de poisson" the pétales de perger and colonnata zucchini fleur and lightly lemony poultry jus, all indeed belong to a particular, sensitive, organic and vegetal universe, directly linked to the ecosystem. The warm chamois pâté is exclusive, as is the beneficent combination of green chickpeas, strawberries, veal foot and strawberry and osciètre caviar. There's never a dull moment in this intimate, elegant setting, so expertly managed by Alexandre Walke: everything is surprising yet familiar, like the new sauerkraut with iodized juice and caviar in a striking counterpoint, the venison and oyster with molé juice in shellfish and mousseron sauce... Jordan Gasco continues with his lace-stitched desserts, the cherry burlat warmed over embers with cherry and acacia flower sorbet, or rhubarb with Tasmanian pepper and yoghurt sorbet with tagetes oil. As for the cellar, forged with the erudite support of head sommelier Jean-Baptiste Klein, it seems virtually exhaustive on everything made with grapes. Thousands of references, thousands of bottles, this is a cellar that more or less has the answer to everything. By the glass alone, twenty or so from Alsace, from Schlossberg Grand Cru to Hengst, from Deiss's Burlenberg pinot noir to Hugel's Sélection de Grains Nobles, another twenty or so from other regions, a double-page spread of orange wines, from the natural to the very classic, verticals on everything, wines from elsewhere, and commitment in every choice.
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Address Rue du Général de Gaulle
68240 Kaysersberg-Vignoble
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Monday Lunch Dinner
Tuesday Lunch Dinner
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Thursday Lunch Dinner
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People
Olivier Nasti
Olivier Nasti Chef
Olivier Nasti Olivier Nasti Chef
Jordan Gasco
Jordan Gasco Pastry Chef
Jordan Gasco Jordan Gasco Pastry Chef
Alexandre Walke
Alexandre Walke Chef de service
Alexandre Walke Alexandre Walke Chef de service
Jean-Baptiste Klein
Jean-Baptiste Klein Head sommelier
Jean-Baptiste Klein Jean-Baptiste Klein Head sommelier
Quentin Schalk
Quentin Schalk Head waiter
Quentin Schalk Quentin Schalk Head waiter

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