Restaurant Kasbür

Rating: 14.5
Author: Gault&Millau

67700 MONSWILLER

14.5/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Yves Kieffer
Cooking: French | Traditional
Services: Access for people with disabilities | Garden | Pets allowed | Private Parking | Terrace
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

45 to 130

Gault&Millau's review 2026

In the autumn of 2025, the Kieffer family inaugurated a new dining room, and the experience is even greater: Saverne's finest table is in better shape than ever. Light floods in through large windows, opening onto the invigorating countryside. The acoustics are muffled and the layout of the tables, more homogeneous than in the past, provides an added touch of elegance and professionalism. The cuisine, modern yet firmly rooted in a classic base, retains a taste for travel and aromatic combinations, while showcasing emblematic products enhanced by regional touches. The meal opens with little touches that immediately set the tone, such as the "mushroom cake" and its ham toast, executed à la minute. The foie gras, well seasoned, is accompanied by mandarin orange and dried fruit nougatine, a generous garnish that takes over somewhat. The scallops, clean and fleshy, go well with the chanterelles and butternut; the citrus fruit, as a common thread, brings a lively, assertive tension. The roe deer "tiré à l'affût" is firstly seductive in its presentation; the tartelette, whose shredded meat is a little dry, is fortunately supported by the greediness of a well-reduced grand veneur sauce. The Williams pear, tender and finely sliced, rests on an almond shortbread and a gourmet vanilla diplomate cream. Last but not least, Christophe Ziegler leads the food and wine pairing with a communicative curiosity, bringing to the meal that extra zest and surprise that are the hallmarks of living houses.