Gastronomy and Winstub

The tour

This day is built around the Alsatian table. In the morning, a guided tasting in an Eguisheim cellar: the winemaker pours his grape varieties while explaining how each one accompanies the regional cuisine, from Riesling with fish to Gewurztraminer with Munster cheese. At noon, your driver seats you in a Kaysersberg winstub, one of those traditional dining rooms where baeckeoffe, choucroute or onion tart are served amid wood panelling. The afternoon continues in Riquewihr with a second tasting focused on age-worthy wines and late harvests, then ends in Colmar with a digestive stroll through Little Venice. Your driver knows the houses that welcome guests well, books the table and the cellars in advance according to your tastes, and adapts the pace to your appetite. Meals and tastings are paid on site; transport is at a fixed price incl. tax, so you enjoy the wine without touching the wheel.