Winstub du Chambard
Attached to the celebrated Hôtel Le Chambard on the main street, this winstub (traditional Alsatian wine tavern) delivers serious regional cooking in a warm, panelled room without the formality of its Michelin-starred neighbour upstairs. It is the single best place in Kaysersberg to eat choucroute garnie as it was meant to be eaten.
What to order
The choucroute garnie — a mound of slow-braised sauerkraut buried under smoked pork belly, Strasbourg sausages, knack and a salted ham hock — is textbook Alsatian: properly acidic, deeply smoky and served with floury boiled potatoes. It is a dish for two, or one very hungry person.
The baeckeoffe, a slow-cooked casserole of three meats marinated in Riesling and sealed under a pastry lid, needs 24 hours' advance notice but is worth planning your entire itinerary around. The wine list leans intelligently on local producers from the surrounding grands crus.
The setting and the chef
The dining room has exposed oak beams, tiled floors and the kind of amber lamplight that makes every table look like a Dutch Golden Age painting. In summer, a small terrace opens onto the main street — ideal for people-watching between courses.
The Chambard is home to chef Olivier Nasti, a Meilleur Ouvrier de France, whose influence on ingredient quality filters down to the winstub menu. Even the simplest tarte flambée here uses crème fraîche from a local dairy and lardons smoked in-house.
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