Ottrott is a charming commune located in the Bas-Rhin department of the Grand Est region, situated southwest of Strasbourg. Known for its picturesque setting and rich viticultural heritage, it offers a serene escape for frequent-flyer hotel travelers seeking authenticity over urban bustle. The area is particularly noted for producing Rouge d'Ottrott, a red wine with a specific geographical denomination under the Alsace AOC. For guests staying in local hotels, Ottrott provides a quiet base to explore the broader Alsace wine route. While it lacks major international airport connectivity, its proximity to Strasbourg allows for easy day trips. The town's character is defined by its vineyards and traditional Alsatian atmosphere, making it an ideal destination for those prioritizing relaxation, wine tasting, and cultural immersion. Travelers should note that Ottrott is a small commune, so amenities are limited compared to larger cities, but the hospitality reflects the warmth of the region.
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Given Ottrott's small size, hotel options are limited. It is advisable to base your stay in nearby Strasbourg, which offers a wider range of accommodations and amenities. From Strasbourg, you can easily access Ottrott for day trips to enjoy its vineyards and wine culture, balancing convenience with authentic regional experiences.
Ottrott does not have its own airport. The nearest major airport is Strasbourg International Airport (SXB). From Strasbourg city center, it takes approximately 30-40 minutes by car to reach Ottrott. Renting a car or using taxis is recommended for flexible exploration of the surrounding vineyards and rural landscapes.
Autumn is the ideal time to visit Ottrott, coinciding with the grape harvest. The weather is pleasant, allowing guests to participate in winemaking activities and taste new wines. Summer is also suitable for vineyard walks, though sun protection is advised. Winter offers a chance to experience the traditional Alsatian Christmas market atmosphere in nearby towns.
Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and adding an inventive touch that hits the mark. Throughout the seasons, he treats diners to high-calibre dishes that spotlight top-drawer ingredients. In winter, for example, the Alsace venison served two ways with grand veneur sauce is a homage to the terroir. The same ambition is palpable when it comes to the desserts – the selection of petits fours (fruit tarts, kugelhupf, cherry financiers, lavender honey madeleines etc) is particularly memorable. Finally, the warm welcome provided by maître d' Serge Sc
WebsiteThierry Schwartz, who describes himself as an Alsace native by birth and at heart, believes that nature's rightful place is at the centre when it comes to cooking. This ethos is borne out by his commitment to local producers and by his title of Officer of France's Order of Agricultural Merit. To set the scene: think lots of wood, seasonal vegetables on display and a log-burning fire. Thierry concocts three remarkable set menus in which the produce (from Alsace and permaculture) is sufficient in and of itself: pure spelt, arctic char, wild sorrel, organic farm eggs... to be washed down with a f
WebsiteMr Fritz is the owner-chef, but the restaurant’s name also refers to the novel by Erckmann-Chatrian, the hero of which sacrifices everything for good food. Such is the legacy of this family-run establishment (fifth generation now) devoted to lavish helpings of pedigree Alsace fare: presskopf, choucroute, iced soufflé laced in plum liqueur… In a similar vein, the interior oozes Alsace charm.
WebsiteAn elegant and intimate backdrop for modern cooking with good classical foundations : millefeuille of Rosheim snails with wild garlic and parsley, or fillet of turbot, champagne beurre blanc and black bean cream. Comfortable guestrooms that combine the contemporary with traditional Alsatian style.
WebsiteIn keeping with its previous vocation as a joiner's workshop, this place has wood as the main element in the decor, and the Scandinavian-style minimalism extends to the dishes, which are vegetable-forward and local. From the dining area, which has been embellished with a handful of contemporary features, you can see the young, efficient and committed brigade hard at work in the open kitchens laid out behind a counter. The set menus may sport rather enigmatic names (translating as "plant-based beef and carrots", "barbecue in the vegetable garden", "Alsace cruise" or "herby freshness") but the c
WebsiteLooking out onto the woods and decorated in harmony with nature, La Table offers a gourmet menu and a longer “discovery” option highlighting the day’s produce. The cuisine is modern and some of the vegetables come straight from the garden. Herdshire sirloin steak served with a variation of artichokes, onions and intense jus gives an indication of the style.
WebsiteTucked away in a small Alsace village on the Mont Sainte Odile road, this traditional hostelry, opened in 1920, is today run by the fourth generation. A warm welcome and honest, homely recipes, starring market-fresh produce and a slate menu. For example, start with a waffle piled high with smoked salmon and citrus fruit, while offal fans won’t be able to resist the fried kidneys and sweetbread.
WebsiteThis establishment in an imposing Alsace building on the outskirts of town has been handed down the generations of the family since 1954 and is now an imposing luxury hotel with a distinctive design. In the contemporary dining room, with its electro soundtrack and subdued lighting, diners are treated to delicious modern cuisine with Asian influences, sometimes reminiscent of comfort food. Chic atmosphere.
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