The story
Winstub du Chambard is an Alsatian winstub in Colmar, at 9-13 rue du Général-de-Gaulle, Kaysersberg, 68240, and it holds a Michelin Bib Gourmand for 2026, awarded for good-quality, good-value cooking. The tavern sits beside the gastronomic restaurant of chef Olivier Nasti, who runs the Le Chambard hotel with his wife, Patricia.
Olivier Nasti, a Meilleur Ouvrier de France, cooks here alongside his team and in the gastronomic room next door. The winstub menu stays close to traditional Alsatian dishes, and the kitchen leans on local produce. Game features strongly, which the chef has said is his personal favourite part of the year.
Le Fooding's review of a meal here described foie gras terrine with Berawecka fruit cream, followed by lewerknepfles, savoury liver dumplings in shallot sauce, with sautéed potatoes and a salad under cheese dressing. Dessert was a lemon sorbet finished with gewürztraminer pomace brandy. The house specialty is an iced kouglof.
The dining room is full of antique shelves, decorations hanging from the ceiling and Kelsch-fabric hearts. The decor is colourful and warm, with pieces the Nasti family has sourced over the years.
Recognition
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History
good quality, good value cooking
Excellent cooking
If there were a prize for France’s most-loved winstub , it would surely go to La Winstub du Chambard, the irresistibly authentic Alsatian tavern run by double-Michelin-starred chef Olivier Nasti, housed in a building that’s been a gastronomic beacon since 2000. Inside, it’s pure cocooning joy: antique shelves, decorations hanging from the ceiling, Kelsch-fabric hearts everywhere you look and even stork nests for good measure. That evening was textbook bliss: sublime foie gras terrine with Berawecka fruit cream; then lewerknepfles – savory liver dumplings doused in shallot sauce, alongside sautéed potatoes and salad glossed in cheese dressing; before a divine lemon sorbet splashed with gewürztraminer pomace brandy. And the reasons to return pile up with every season, especially during game season (the superstar chef’s personal obsession): summer venison carpaccio with chimichurri; Alsatian onion tart; freshwater fish choucroute; juicy hay-roasted chicken from Miéral; in-season blueberry tart; or the house specialty, an iced kouglof – the undisputed gold standard. · Megan Linard
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