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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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A la Winstub du Chambard, dégustez une cuisine de tradition reprenant les produits emblématiques de l’Alsace : escargots, foie gras, sandre, brochet, porc, veau, agneau, charcuterie, munster, prunes, asperges… Une multitude de saveurs savamment orchestrées à travers des plats reprenant une partition purement alsacienne, modernisée par le Chef Olivier Nasti. « Ici, chaque produit et chaque vin ont fait l’objet d’une sélection minutieuse, afin de ne livrer que le meilleur de l’Alsace. »
Hours
| Wednesday | 12–2 PM, 7–9 PM |
| Thursday | 12–2 PM, 7–9 PM |
| Friday | 12–2 PM, 7–9 PM |
| Saturday | 12–2 PM, 7–9 PM |
| Sunday | 12–2 PM, 7–9 PM |
| Monday | 12–2 PM, 7–9 PM |
| Tuesday | 12–2 PM, 7–9 PM |
Address and Contact Information
Address: 13 Rue du Général de Gaulle 13, 68240 Kaysersberg Vignoble, France
Phone: +33 3 89 47 10 17
Website: https://www.lechambard.fr/fr/restaurant-la-winstub.html
Menu Photos
Order and Reservations
Reservations: guestonline.fr
Photo Gallery
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Reviews
Jan Marquez Corpuz
We had a fantastic dinner at La Chambard Winstub First, located right inside our hotel — super convenient! The restaurant’s ambience is beautiful, combining a cozy, old Alsatian building with a fresh, contemporary art vibe. It truly feels like a hidden gem.
The food was amazing — full of flavor and beautifully presented. On top of that, the staff were incredibly friendly and welcoming, which made the whole experience even more enjoyable.
If you’re staying at the hotel or anywhere nearby, this place is a must-visit. Great food, great people, and a beautiful setting.
… moreThe food was amazing — full of flavor and beautifully presented. On top of that, the staff were incredibly friendly and welcoming, which made the whole experience even more enjoyable.
If you’re staying at the hotel or anywhere nearby, this place is a must-visit. Great food, great people, and a beautiful setting.
Edward Wasilchin
Good food, I’ll give them that. But the service? One lonely course stretched into a two-hour ordeal while the waiters honed their skill at ignoring us. Crowded lunch or not, unless they were carving each ingredient from marble, the delay was absurd.
The atmosphere? Think shelves crammed with dust collectors from a different season and a ceiling festooned with fabric hearts — a heavy-handed attempt at Alsace “charm.” Some might find it quaint; I found it sneeze-inducing.
The food itself was… fine. Decent, but hardly memorable. Pair that with the prices, and the so-called authentic experience veered into parody. Alsace has plenty of places that are both genuine and worth the investment. This one? More “box ticked, never again.”
… moreThe atmosphere? Think shelves crammed with dust collectors from a different season and a ceiling festooned with fabric hearts — a heavy-handed attempt at Alsace “charm.” Some might find it quaint; I found it sneeze-inducing.
The food itself was… fine. Decent, but hardly memorable. Pair that with the prices, and the so-called authentic experience veered into parody. Alsace has plenty of places that are both genuine and worth the investment. This one? More “box ticked, never again.”
Patricia Randazzo
I can highly recommend the menu. Good value for money. We visited as part of an outing and had planned to eat there with a friend. The restaurant was already busy at lunchtime. I would recommend to reserve in advance. I would go back anytime.
… morePDG_Original
Wow ! A solid 9 on 10 stars dinner / astonished by the freshness of the dishes . Carpaccio, asparagus soup, simmental fillet were my fav: not to mention the amazing strawberries !!! We had the super fantastic hugel Riesling which paired very weak with appetizers and the hugel Pinot noir with meat . I reccomand these wines too. Wow wow wow
Top extra star: the chef Olivier who came out to say hello.
… moreTop extra star: the chef Olivier who came out to say hello.
Luca
It is a really good and family driven restaurant in the old town. The Nasti family is doing really a good job here. Nice atmosphere, friendly staff and well prepared dishes. We had two steak (entrecôte and filet), both were well cooked, soft and tasty. Homemade ice cream and cakes give a really good and sweet end for the dinner. I really recommend this restaurant.
… moreDaphne Holtappel
On our way to Italy stop in kayserberg. Reservation on recommendation in Winstub. We shared the trout and the pate en croute, followed by snails. Great starter. We came for the whole poulet. Best chicken ever with nice sides. Ended with chocolate dessert. We loved the restaurant, service professional and cute interior. And not unimportant we had a grand cru Riesling recommended by the sommelier. Good choice, we enjoyed it.
… moreT. “tastebuds”
Had our sunday lunch here with the family celebrating 3 birthdays. The ambiance was really great and the food was excellent. Good value for money. Plus, Kayzersberg is a lovely town to stroll around after lunch.
… moreIan Wilson
Amazing menu with such a diverse range of delicious food. We loved the escargot, stuffed zucchini flowers, veal with creamy mushrooms, steak entrecote with a rich pepper sauce and the bbq quail with croquettes. Serving sizes were generous and filling. The extensive wine list was almost overwhelming but we settled on a delightful natural Riesling. Our meal was a real highlight of our family holiday in Alsace.
… moreDaria Shemelina
Well…
The concept of the restaurant is good, prices are a bit high, but this is not the big issue.
We ordered two different options of 3 coursesmenus for 33 euro.
For this type of Michelin guide recommended restaurant the meal might look more interesting not like in most of other normal restaurants.
What we found most important is that I would describe staff as Fake Hospitality, they do not treat people sincerely and welcomed.
Also I do not like when I enjoy my dinner and Ann is always watching at me behind the back. The waiters did like that.
Also, we needed to repeat that we ordered menu of 3 options because the waiter just forgot about it.
So we needed to wait for dessert for quite long time.
There is only one toilet cabin separately for women and men for such a big restaurant.
Food was just normal.
I would actually put 3.5 rating but google does not allow this.
So this restaurant is just normal, nothing like wow or smth super unexpected.
Food tastes ok
We like interior , but staff should be more well behaved, and welcome every guest equally and warmly, not with fake smiles.
… moreThe concept of the restaurant is good, prices are a bit high, but this is not the big issue.
We ordered two different options of 3 coursesmenus for 33 euro.
For this type of Michelin guide recommended restaurant the meal might look more interesting not like in most of other normal restaurants.
What we found most important is that I would describe staff as Fake Hospitality, they do not treat people sincerely and welcomed.
Also I do not like when I enjoy my dinner and Ann is always watching at me behind the back. The waiters did like that.
Also, we needed to repeat that we ordered menu of 3 options because the waiter just forgot about it.
So we needed to wait for dessert for quite long time.
There is only one toilet cabin separately for women and men for such a big restaurant.
Food was just normal.
I would actually put 3.5 rating but google does not allow this.
So this restaurant is just normal, nothing like wow or smth super unexpected.
Food tastes ok
We like interior , but staff should be more well behaved, and welcome every guest equally and warmly, not with fake smiles.
Thao Nguyen
Excellent dishes, they were prepared in the same kitchen as the 2* Michelin. The way it was handled is great, I can’t even imagine the discipline, efficacy and organisation that it requires.
On the other hand, there are few modification I would do if I were the chef : the dumplings with canard as starter is way too much. The Noix de saint jacques as main dish was way too heavy and I would have served such dish as a starter with little less serving.
It was hella delicious really, don’t get me wrong but proportion wise, it could have been more balanced.
We had no place for a dessert, too bad we couldn’t try!
160 for two, quite fair overall:)
… moreOn the other hand, there are few modification I would do if I were the chef : the dumplings with canard as starter is way too much. The Noix de saint jacques as main dish was way too heavy and I would have served such dish as a starter with little less serving.
It was hella delicious really, don’t get me wrong but proportion wise, it could have been more balanced.
We had no place for a dessert, too bad we couldn’t try!
160 for two, quite fair overall:)