"Contemporary Cuisine" Restaurants in Rhineland-Palatinate
The table culture celebrated in this chic restaurant is magnificent. The cuisine shines with creative highlights, indulgence at its very best. There is also a rich selection of top-quality wines.
Refined creations with perfect preparation, Hans Stefan Steinheuer's dishes are an experience for all the senses. Gabriele and Desirée Steinheuer provide the perfect wine accompaniment.
Harald Rüssel focuses on local and regional products in his dishes, which he skilfully transforms into tasty highlights. First-class wines are served in a chic ambience.
From 7 p.m. on Wednesdays to Saturdays, head chef Wolfgang Becker cooks a four to six-course menu with a focus on the ingredient. The jack-of-all-trades Becker is also a trained winemaker - the wine list has his exhibits on hand.
In the evenings, Philipp Helzle treats guests to creative seasonal menus in the hotel's Michelin-starred restaurant. The emphasis varies, but one thing remains the same: the focus on the best ingredients. Those who wish can eat à la carte.
Refined French cuisine is the passion of restaurateur couple Christiane Detemple-Schäfer and Oliver Schäfer. And this is served in five to seven seasonal courses. Cigar lounge next door.
Every room is thoughtfully furnished down to the last detail, with a harmonious mix of old and new styles. This is also the case in the realm of chef Markus Pape, who is creative and uses regional products.
Chef Sebastian Messinger's gastronomic concept focuses on regional products and classic dishes with a modern twist. Wine selection with a focus on the Middle Rhine, served in a stylish ambience.
Situated in a somewhat hidden location, all the senses are indulged in this beautiful restaurant. Hedi Rink is constantly coming up with new creations, all of which are aromatic highlights made from the best ingredients.
Head chef Jörg Diekert offers his guests two menus, which can be varied as desired. All dishes are prepared à la minute - a pleasingly attractive offer with plenty of flavour power.
Guests at the hotel restaurant on the banks of the Rhine enjoy international cuisine made from regional ingredients. The consistently high quality of the dishes and the competent, friendly service are always praised.
Patron Christoph Heim's ambitious cuisine serves seasonal dishes ranging from down-to-earth to Mediterranean. Very extensive wine list with a focus on the Mosel. Beautiful ambience.
A straightforward menu, but imaginative and creative cuisine: Jochen Sitter cooks in his pretty half-timbered ensemble with a recognisable seasonal focus. The dishes change regularly, and there's always great bread.
Rustic atmosphere, no fixed menu, and all dishes are displayed on a large blackboard. The focus is on the multi-course surprise menu in small portions, with an extensive accompanying wine selection.
Wolfgang Dubs offers a wide range of seasonal dishes, varied lunches and sophisticated French cuisine. On Sundays, the lunch menu includes a traditional Sunday roast.
Set in a small village, their ambitious dishes come with a French Mediterranean touch. A nice selection of regional wines, also by the glass. The cosy inner courtyard is lovely.
This gourmet restaurant in the countryside is not easy to find, but once you've been there, you'll want to come back. Volker Kruft cooks straightforward dishes with fresh regional produce and Mediterranean accents.
Game dishes are the order of the day here, as owner Harald Rüssel is a passionate hunter. The kitchen also offers a good selection of down-to-earth dishes. Be sure to check out the daily recommendations.
The catch of the day is always a good choice in the Oppermann family's modern-styled restaurant. The "Kronprinzen-Pfanne" with meat from Hunsrück grazing animals is also a classic.