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Le Clou

Tables are shared, which most Americans are really not comfortable with, so you just hope for the best. The walls are hung with Hansi village scenes and the marquetry landscapes the Spindlers of Boersch have been chiseling since 1893. Dishes from the winstub canon include escargots à l'alsacienne (with bouillon spooned into the shells, in addition to the standard parsley-garlic-shallot butter); and high-and-fluffy cheesecake, taken with a glass of kirsch.

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From Travel + Leisure , FEB 2009

According to Marie Sengel, the charismatic owner here and a born gatekeeper, winstube are an exclusive club with few members: Le Clou, Le Sarment d'Or in Riquewihr, Wistub Brenner in Colmar, Caveau Morakopf in Niedermorschwihr, A l'Aigle d'Or in Osthouse, Burestubel in Pfulgriesheim—and that's it. (Strasbourg's Zuem Strissel, she says, is a fake.) ...MORE>>

– Christopher Petkanas Eating and Drinking in Alsace, France

Last updated February 2009