The story
Thierry Schwartz - Table Naturelle is a bistro at 35 rue de Sélestat in Obernai, Alsace, and holds one Michelin star for 2026. The kitchen works with the seasons and with local producers and artisans, and the menus change with what the region is harvesting.
Thierry Schwartz has run the restaurant since 2002. Le Fooding describes him as a disciple of Robuchon, and his cooking stays close to the Alsatian landscape around Obernai. The chef's own motto on the website is "Simple, c'est compliqué!"
On a lunch visit, Le Fooding's team ordered the potager menu. It opened with a shiso and raspberry oil infusion and smoked pork belly, and it moved through pencil carrots cooked in the fireplace with dried raspberries and trout roe. Dessert brought a tomato candied in sugar and vanilla, served with granita and meringue.
Three set menus are offered: the Abor'table at 65 euros for three courses at weekday lunch, the Prairie at 138 euros for five courses, and the Prairie à la Montagne at 185 euros for nine courses. Drinks are not included. The dining room keeps its wooden rafters, ham legs and a winstub fireplace dating to 1589, and the restaurant also has outdoor seating.
Recognition
Ambience
Details
History
High quality cooking
In the colorful village of Obernai lies a secret natural reserve. Ever since 2002, Robuchon disciple Thierry Schwartz has been immersed in his Alsatian ecosystem, with its share of wooden rafters, ham legs and a winstub fireplace dating back to 1589. The cuisine consistently delights and sometimes even has a few surprises in store, like the day we went for lunch and ordered the “potager” menu. It kicked off with a shiso and raspberry oil infusion, an intense sweet-savory-smoked pork belly, porcini mushroom chips, caliente fire-roasted melon and Alsatian pastis, plus an incredible pepper with strawberry ketchup; before a sweet scoop of mustard ice cream with a lettuce velouté and redcurrant oil; watermelon branded by the fire, watermelon seeds preserved in oil, borage and fennel; puffy zucchini blossom with an onion and mushroom stuffing, all dressed in a deceiving vegetal jus with a depth of French saffron; pencil carrots cooked in the fireplace and paired with dried raspberries, veiled in a decadent carotene emulsion with butter, vin jaune and trout roe; white eggplant stripped back and prepared as a stew, with a veal and black garlic jus ; and for dessert, the tomato becomes a fruit again as its candied in sugar and vanilla, paired with granita and meringue; before a final stroll through the orchard with an intense black apple ice cream. // Tsampa
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