The Verdict
Wistub Brenner is a winstub — the Alsatian wine-tavern format — on the Lauch canal in Colmar's Petite Venise, founded by Gilbert Brenner in 1992. Chef Daniel Queille has run the kitchen since 2008, cooking the regional canon rather than reinventing it: choucroute garnie, bæckeoffe, tarte flambée and Munster. The house plate is "La Choucroute Wistub de Daniel," Queille's version of the sauerkraut-and-charcuterie classic. Mains run roughly €24.90 to €32.90, which makes it one of Colmar's better-value sit-down dinners, and the canal-side terrace is the seat to ask for.
The Kitchen
Daniel Queille has cooked at Wistub Brenner since 2008, in a house Gilbert Brenner founded in 1992. The register is squarely Alsatian: the signature is "La Choucroute Wistub de Daniel," Queille's choucroute garnie of slow-cooked sauerkraut with sausages, smoked pork and ham, and the menu runs through bæckeoffe, tarte flambée, pâté en croûte and Munster cheese. Mains sit at roughly €24.90 to €32.90, generous and fairly priced for a Colmar address this central. The wine list is built for the food — Riesling, Pinot Gris and Gewürztraminer by the pichet and bottle from the surrounding Alsace vineyards. It is in the MICHELIN Guide's listings as a traditional winstub rather than a starred kitchen, and that is exactly what it sets out to be.
The Room
The setting is the draw: 1 Rue Turenne, on the Lauch canal in Petite Venise, with a terrace at the water's edge that is the most-requested seat in summer. Inside is a classic winstub — timber, checked cloths, a warm hum — loud and convivial when full rather than quiet. Tables are close, the mood is relaxed and walk-in friendly, and dress is whatever you wore to walk Colmar's old town.
Best for a Relaxed Dinner
Book Wistub Brenner for an easy, good-value dinner after a day in Colmar's old town: a canal-side table, a plate of Daniel Queille's choucroute, and a pichet of Alsace Riesling. It suits couples, families and friends who want the real regional thing without a tasting-menu price, and the Petite Venise terrace makes it one of the prettier seats in town on a warm evening.
Not For
Not for diners after refined, modern gastronomy or a tasting menu — this is a traditional winstub serving hearty Alsatian classics like choucroute and bæckeoffe. Light eaters and strict vegetarians will find the menu rich and meat-led, and the room gets loud when full.
Reservations
Reserve ahead for a canal-side terrace table in summer and around the Colmar Christmas market, when Petite Venise is busiest. Walk-ins are welcome off-peak; it sits at 1 Rue Turenne, a short walk from the covered market.
Frequently Asked Questions
What is the signature dish at Wistub Brenner?
The house plate is "La Choucroute Wistub de Daniel" — chef Daniel Queille's choucroute garnie of slow-cooked sauerkraut with sausages, smoked pork and ham. The rest of the menu is Alsatian comfort cooking: bæckeoffe, tarte flambée, pâté en croûte and Munster cheese, with Alsace wines by the pichet to match.
How much does dinner cost at Wistub Brenner?
Mains run roughly €24.90 to €32.90, which makes it good value for central Colmar. With a starter, a pichet of Riesling and dessert, most diners spend a moderate sum per head — a $$ winstub rather than a fine-dining price. The canal-side terrace costs no more than the inside tables.
Who is the chef at Wistub Brenner?
Daniel Queille has run the kitchen since 2008. The winstub itself was founded by Gilbert Brenner in 1992. Queille cooks the Alsatian regional canon — his choucroute is the signature — rather than a modern tasting menu, and the restaurant appears in the MICHELIN Guide's listings as a traditional winstub.
Where is Wistub Brenner in Colmar?
It is at 1 Rue Turenne, on the Lauch canal in the Petite Venise (Little Venice) quarter of Colmar, a short walk from the covered market and the old town. The water's-edge terrace is the seat to request in summer; the address is one of the prettier dinner spots in the centre.
Is Wistub Brenner good for vegetarians?
Only partly. The menu is built around hearty Alsatian classics — choucroute, bæckeoffe and charcuterie — so it is meat-led, though tarte flambée, salads and cheese give vegetarians a few options. Strict vegetarians or anyone after light, modern plates will find the choices limited; this is traditional, rich regional cooking.
Also in Colmar
For Colmar's modern side, compare JY'S and L'Atelier du Peintre, or stay traditional at La Maison des Têtes.